Q&A with Chef Hodney Doliscar

Port St. Lucie resident Hodney Doliscar has been working at 1000 North in Jupiter since it opened in 2018. He climbed the ranks in the kitchen—from lead sauté cook to sous chef to executive sous chef—and last summer, he took the helm as executive chef. Here, Chef Hodney dishes on his rise to the top.

Why did you decide to become a chef?

My mother and uncles were chefs, and I developed a love for food and knowledge of palate. Both my parents worked, so when I got home, I had to fend for myself and learned how to cook as a teenager. My first job was at Mark’s Las Olas.

What have you learned over the years working at 1000 North?

When I was a daytime sous chef, I learned the restaurant as if I were the owner. I touched base with everyone, from the health inspector to the vendors to the electricians to the gas company to the fire department. I absorbed all of that, and when the time came to become executive chef, I didn’t need to be trained.

Have you made any changes to the menu?

The menu changes twice a year, for season and offseason. We’re always upgrading. We used to have filet as our tartare, but I upgraded to an American Wagyu New York strip, which gives better flavor profiles.

Any fun stories to share?

Back when I got promoted to the sous chef position, when [partial owner] Michael Jordan came in for dinner, he shook my hand and congratulated me. That was a “wow” moment for me, that he recognized and applauded me. He likes the Tater Tots, roasted chicken, and steaks—comfort food!

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