Meet Chef Charlie Flint.
He’s a remote control car loving, Beluga caviar eating, family man who craves taking chances and has a talent for grilling the perfect steak. Chef Flint hails from all regions of the United States,however is proud to call Sarasota his home.
Originally wanting to be a mechanic, Flint’s culinary passion came later in life from the profound influence of a close friend’s father.
“Herman is the reason I am who I am today," Flint said. "He introduced me to food in a whole new way, and dared me to try new things in the kitchen. It was because of my dear friend that I took the leap and moved to New York and enrolled in the Culinary Institute of America, thus fashioning the journey that has led me here to today.”
Flint recalls bold chefs such as Marco Pierre White, Charlie Trotter and Gordon Ramsey as the culinary guru’s that had an impact on him, his inner flair and the chef he is in the kitchen.
“I admire these men because of their rebellious nature to take chances and not
be inhibited my culinary norms or molds,” Flint confides.
Despite his hectic and fast paced days spent in the fast paced kitchen at , you won’t find Flint or his family on a strictly carnivorous diet. “My family and I love to eat fresh Sarasota produce and organic milk and eggs," he said. "Spinach and arugula salads are something my wife, boys and I love. We’re also homemade pizza grilling fanatics."
Aside from cooking and creating new and innovation Prix Fixe menus at Fleming’s, Flint loves being able to spend time with his two sons and cultivating his home garden.