Traymore executive chef Jonathan Lane is a heavy duty seafood fan. He highlights it whenever he can on his menu at the newly opened restaurant in the lobby of the serenely cool Metropolitan by COMO Hotel in Miami Beach. We’re talking a seasonal selection of fish prepared any which way: chilled, wood grilled, fried and roasted. We talked to Lane, who worked his way up the ranks at the Four Seasons Hotels and Resorts.
You have lived and worked all over — Dallas, Las Vegas, Chicago, New York. How is Florida different in terms of the food?