Few American brands are more beloved than Margaritaville. Beyond its association with the music of Jimmy Buffett, when you hear the name “Margaritaville,” you know to expect good times with friends and family. In turn, it is not surprising that Margaritaville has thrived in a variety of areas, including resorts, restaurants, food products, and outdoor furniture.
Helmed by food writer Julia Turshen and Concept Chef Carlo Sernaglia, Margaritaville: The Cookbook is full of recipes that are intended to be both enjoyable yet easy to prepare. To learn more about Margaritaville: The Cookbook — which has a foreword written by Buffett — I spoke with Sernaglia, who joined the Margaritaville team in 2016 after work with JWB Prime Steak and Seafood and the Ritz-Carlton Key Biscayne, on behalf of A Global Lifestyle.
The newly-released title from St. Martin’s Press is now on-sale via Amazon and all major book retailers.
How did the opportunity to work with Margaritaville come about?
I started working at the Margaritaville Hollywood Beach Resort and helped develop the resort’s JWB Prime Steak &; Seafood, a new laid-back luxe restaurant concept for the brand. That’s where it all started, my window of opportunity.
How long did you spend putting together the book?
Between brand immersions, recipe development and all the beautiful food and lifestyle photography, the book took about two years from start to finish.
Do you have a favorite recipe within the book?
That’s a hard one! I love the Cuban Meatloaf Survival Sandwich because it has a great story behind it. I’ve taken these on many long boat rides when you don’t know when your next meal will be and you need enough protein to get back to shore. The Lionfish Carpaccio is also a favorite for many reasons. It’s not only fresh, simple and delicious, but it’s also not really a recipe, it’s just what you do on a boat, and removing the Lionfish helps protect the fragile natural habitat.
Do you remember the first time you ever heard Jimmy Buffett’s music?
At a beach cabana in Palm Beach, Florida.
Promoting the Margaritaville cookbook aside, what is coming up for you career-wise?
In Margaritaville, there is no routine. I always have something new and exciting to do. We maintain brand standards with a local influence at each location, so every restaurant, hotel and resort is a different place with a different script. Right now we have several locations in development and opening soon, in places like Nashville, Gatlinburg, Belize and Costa Rica, to name a few.
When not busy with food, how do you like to spend your free time?
In the ocean diving, swimming and spearfishing.
Finally, Carlo, any last words for the kids?
Follow your heart and be good at following your heart.
