Chef Truglas is a classically trained chef and master baker, who studied at the Culinary School of the University of Versailles in France before holding the position of Executive Chef at several high end restaurants, including, in this area, the Bonita Bay Club and Sanibel Harbour Resort. Active in the Slow Food movement, he specializes in using seasonally available local produce for his creations. He has authored the book “Southwest Florida Cooking With a French Flair.” 'I enjoy cooking at the GreenMarket because it allows me to improvise and be creative, and have fun with visitors and vendors', Chef Truglas explains. 'There's so much one can do using ingredients that didn't have to travel a long distance to get to market, so many interesting culinary combinations. And everything is fresher and tastes better!'
On August 13th, Chef Truglas will have different local ingredients in his culinary palette to choose from, including free range chicken and quail eggs, fresh produce, locally caught seafood, high quality olive oils infused with locally grown herbs, honey and preserves, organic microgreens, and of course, traditional French baked items, all available from local sources at the GreenMarket.