French bistro La Goulue has announced the appointment of a new executive chef who hails from acclaimed New York restaurants.
Fernando Marulanda, who most recently worked for five years with renowned chef-restaurateur Charlie Palmer, has led La Goulue’s kitchen since Feb. 18.
With his earlier career notched by positions at French restaurants and work with French cooking-technique masters such as Thomas Keller, “I feel like I’ve come full circle,” Marulanda told the Daily News.
“This is what cooking is about,” he said “French cuisine is classic. I’m honored to share my love of it.”
La Goulue, the Palm Beach sister of longtime La Goulue in New York, opened in October 2020 at 288 S. County Road.
Marulanda succeeds La Goulue’s previous formally announced chef, Michelin-starred Pascal Sanchez.
Also known as Chef Nando, Marulanda brings “culinary excellence, which is what our guests have come to know and expect from La Goulue,” the restaurant’s founder Jean Denoyer said in a news release.
La Goulue isn’t Marulanda’s first chef post in the area.
From 2006 to 2007, he was head chef at The Dubliner, an Irish-cuisine restaurant with locations then in Boca Raton and Palm Beach Gardens.
But Marulanda’s career has revolved around his native New York. For the past five years, he was executive chef for Palmer’s Charlie Palmer Steak, Crimson & Rye and Willow.
He has held chef positions at New York’s famed Tavern on the Green, Cafe des Artistes and Alouette, where he was chef-partner; years ago, he worked under New York restaurateur Danny Meyer.
From 2004 to 2006, Marulanda worked with acclaimed chef Keller at New York’s esteemed Per Se and Bouchon Bakery. At that time, Per Se earned three Michelin stars and a four-star New York Times rating.
“I’ll never forget his (Keller’s) approach with the staff,” Marulanda said. “He said you can’t be a Michelin three-star chef at the front of the house if you’re not a Michelin three-star chef in the back of the house, with everyone working together.”
In addition to serving dishes on La Goulue’s regular menus — from cheese soufflé to tuna tartare, entrecôte and branzino en croute — Marulanda is excited to feature specials with Florida seafood and produce, he said.
Among them: crusted vermilion snapper with sauce gribiche and a salad of frisée, arugula, blood orange and grapefruit, he said.
“Ever since I started here, I remind the staff that we all may have personal dreams, but we’re here for the enjoyment of people in the dining room,” Marulanda said. “On any given night, someone might be celebrating their first child or an anniversary or a birthday or some other milestone. That’s what matters.”
Marulanda is “very talented” and “brings incredible energy and passion for French cuisine,” La Goulue partner Ed Carter said. “We are thrilled to have him.”
For more information, call La Goulue at 561-284-6292 or visit www.lagouluepalmbeach.com.