Seafood Rodeo

G&G returns to Pensacola, Florida, during red snapper season for an exciting catch-your-own dinner experience. An intimate group of guests will embark on a half-day offshore fishing excursion alongside three outstanding Pensacola-based chefs—Ian Gillette of Angelena’s, Manuel Rodriguez of Innisfree Hotels, and Luis Nolasco of Drift. These culinary experts will share their knowledge of the Gulf’s abundant waters and the exquisite local fish that inspire their dishes.

Later that day, guests will convene at Angelena’s for a lively cocktail hour featuring Florida-inspired libations and a seated dinner, where the chefs will unveil an array of seafood delicacies masterfully prepared from the day’s fresh catch.

FEATURED CHEFS:
Ian Gillette

Chef Ian Gillette is a rising star in Pensacola’s culinary scene. With over thirteen years of experience, Gillette has built a reputation on innovation, precision, and a deep respect for local ingredients.

His career includes time as sous chef at Restaurant Type under chef Blake Rushing, and as chef and partner at Spot On Catering, where he created tasting menus and curated private events at the Oyster Bay Boutique Hotel and The Institute for Human and Machine Cognition.

Most recently, Gillette spent three years as sous chef at Angelena’s before stepping into the role of executive chef. His cooking blends classic coastal Italian techniques with the vibrant flavors of the Gulf Coast, showcasing seasonal, local ingredients in every dish. 

Luis Nolasco

Chef Luis Nolasco brings a deep passion for Gulf Coast cuisine and a dedication to culinary excellence as food and beverage director at DRIFT. Raised in the Dominican Republic and Puerto Rico, Nolasco’s earliest inspiration came from time spent in the kitchen with his grandmother, sparking a lifelong respect for high-quality ingredients and cultural authenticity.

At DRIFT, Nolasco blends Pensacola’s rich French, Spanish, and Cajun influences with a fresh, locally-driven approach. From vibrant crudos to his signature Coconut Citrus Seabass, his dishes celebrate the spirit of the coast with bold, unforgettable flavors.

Manuel Rodriguez

Chef Manuel Rodriguez brings over twenty years of experience and a career that includes cooking for presidents, royalty, and celebrities to his role as corporate director of food and beverage for Innisfree Hotels. Originally from Washington, D.C., Rodriguez joined Innisfree in 2020 and was quickly promoted to oversee dining operations across the brand’s Gulf Coast properties in Florida, Alabama, Louisiana, and South Carolina.

Fluent in English and Spanish, Rodriguez draws on his expertise in South American, Caribbean, Italian, Greek, Spanish, and American cuisines to create bold, locally-inspired dining experiences at more than twenty-five properties.