Dorrian’s Red Hand restaurant in downtown West Palm Beach has named Gary Merron as its executive chef. Merron, a long-time talent for Dorrian’s Restaurants, once served as chef for the original, legendary Dorrian’s of New York City’s Upper East Side.
Merron started his career in the culinary field in Queens, New York as a dishwasher and prep cook, before eventually working as lead cook for Dorrian’s in Manhattan, where he remained for nearly two decades. In 2002, Merron moved to Southwest Florida, heading up the banquet team for the St. Pete Yacht Club, before taking the prominent position of sous chef at the Don CeSar Hotel on St. Petersburg Beach.
Under Merron, Dorrian’s West Palm Beach will continue to offer traditional Irish-American cuisine.