There’s a new menu and a new sous chef at La Cena Ristorante in the historic Elks Building Downtown.
Owner and executive chef Jerry Moran said it’s the first time he has been able to find a second-in-command for his kitchen with the skills and personality to contribute to the restaurant’s reputation, he said.
Moran found what he was looking for in Michael Jablonski, former executive chef at Epping Forest Yacht & Country Club.
“It’s hard to find a good sous chef, but Mike is completely competent,” said Moran. “It’s a new era for La Cena. I have more time to shop every day and hand-pick ingredients knowing Mike is in the kitchen.”
Jablonski began his culinary career 36 years ago, when he learned to be a cook in the U.S. Navy.
He continued his training at the University of California San Diego and has since worked in all types of restaurants.
He began at Epping 23 years ago as the café chef, developing menus and cooking for people around the swimming pool and fitness center.
During the five years before he arrived at La Cena, he was the executive chef in the mansion, where in addition to supervising the day-to-day dining, he created menus for more than 1,500 weddings.
One of his most notable menus was at a reception for 370 people and was featured in the fall 2013 issue of Martha Stewart Weddings magazine.
“I’ve always worked in the corporate setting,” Jablonski said. “This is my first time in a small, independent restaurant.”
As for menu changes, patrons at La Cena are now offered Moran’s creations in small, medium and large sizes.
“If we were guilty of anything, it was serving too much food. Offering the different sizes gives people an option if they don’t want to take food home,” Moran said.
He’s also added a new selection to the 40 items on the menu.
“Pestata” is a chicken or veal scallopini dish that combines prosciutto, sage, anchovies, capers butter, extra virgin olive oil and lemon for a light sauce for the thin slices of meat.
Moran opened his first restaurant, La Pasta Fresca, 32 years ago in Orange Park.
After opening a bakery and panini shop in the Elks Building in 2001, he changed the format to fine dining and dinner service at La Cena a year later.
He developed a following for quality food and service and also became well-known — some might say notorious — for his strong personality.
“I was very rigid in the way I wanted things to be. I got a reputation for being severe and sometimes telling people what to eat,” he said.
Jablonski has noticed his boss has mellowed over the years.
“His face doesn’t get as red anymore,” he said.
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