Gladys YoungGladys_Young_SeafoodChef

Specialty: I love our traditional Paella. It’s all the best of Southern cuisine cooked into one dish—red rice with fresh, local shrimp, clams, mussels and grouper. It’s colorful, delicious and our guests love it!

I Can’t Cook Without: Fresh herbs and olive oil. It’s simple, but sometimes simple ingredients bring the best flavor to a dish.

How I Got My Start in the Kitchen: I worked in the banquet room at The Regency Room in downtown Savannah. When there was down time, we had to jump in the kitchen to help out. It felt very natural to me right from the start. I fell in love with it.

My Last Meal Would Be: A rich, creamy bowl of lobster bisque, every time.