Walk into Shooters Waterfront on any given afternoon and you’ll likely spot chef Carlos Aguilera in motion: a blur of energy moving from the grill to the garde-manger, checking plates, guiding his team and sprinkling in a few encouraging words (with some good-natured teasing). Ask him how he’s doing, and his answer is immediate and unwavering: “I am amazing!” It’s not just a catchphrase; it’s the mantra of someone who lives for the rhythm and rush of the kitchen.
Chef Aguilera joined Shooters Waterfront in April, bringing an impressive résumé and a knack for infusing menus with both comfort and surprise. His culinary roots stretch back to New York, where he was born, and Miami, where he grew up learning from the woman who would become his most significant influence: his Mima. “My grandmother taught me how to make black beans. It was amazing,” he says, a smile spreading across his face. “Whenever she made them, my aunts and uncles would come over. It brought our whole family together.”
Those early moments shaped more than his palate; they instilled a philosophy in him. “Cooking with her inspired me to become a chef,” he explains. “I always say creating a dish is like creating life. I put everything into it, so when someone says, ‘That’s the best thing I’ve ever had,’ it takes me right back to tasting my grandmother’s beans for the first time.”
Growing up in South Florida, Aguilera absorbed the region’s diverse culinary influences — Caribbean spices, Latin heat, coastal seafood. He carried those lessons through a career that has included leading kitchens at the Miami Biltmore Hotel in Coral Gables and serving as corporate executive chef for Breakwater Hospitality Group. At Shooters Waterfront, Aguilera has found a team that matches his passion. “It was the staff and the family feel,” he says. “Meghan [Leckey] and Peter [Lopez] really opened their home to me and gave me the freedom to be creative.”
Creative is an understatement. Take Aguilera’s Crab Donuts — yes, donuts. Instead of the usual crab cake slider, the chef dreamed up a light, savory donut filled with sweet lump crab and topped with a touch of heat and citrus. “I wanted something different,” he says. “Savory and sweet together. I could eat a million of them.”
Then there are the Fish Wings, a playful twist on chicken wings that swap poultry for tender, crispy-fried fish. “Everyone loves chicken wings, so why not try the next best thing?” he asks. “I like pushing boundaries and testing what’s possible.”
Aguilera’s process respects the classics while bringing them forward. “I think of a classic dish and how to modernize it for today’s scene,” he says. One of his proudest creations is the Pastrami Short Rib, a nod to New York deli nostalgia and his love for braised meats. “Who doesn’t love a pastrami sandwich? I wanted to capture that flavor profile but turn it into a refined entrée,” he explains. The result: 24-hour brined, spice-rubbed short ribs, braised to perfection, paired with truffle corn purée and caramelized baby carrots.
Even off the clock, Aguilera thinks about food. He’s constantly tinkering with flavor combinations, sketching plating ideas in his mind or imagining how to turn a fleeting inspiration into a dish worth sharing. His branzino is an excellent example: a seared beauty served with chermoula, fennel pomodoro, saffron whiskey aioli and a crisp radish salad. “One of my favorites,” he says.
Another dish he urges Fort Lauderdale diners to try is the snapper with demi garlic sauce. “It has this hint of kimchee spice that works perfectly with the crispy Brussels sprouts, bacon, onions and green papaya relish,” he says. “It’s unique but approachable.”
Outside the kitchen, you’ll often find Aguilera with a fishing rod in hand (his “happy place”) or spending time with his wife, two daughters and their dogs. But when he’s in his element at Shooters Waterfront, it’s all about the guests. “Our job is to give people the best food they’ve ever had,” he says. “If I can do that, if I can make them feel something with one bite, then I’ve done my job.”
With chef Aguilera at the helm, Shooters Waterfront is elevating its cuisine while doubling down on dishes that tell a story, spark memories and keep guests coming back for more. Or as he puts it, “We’re taking Shooters to the next level, but keeping it at a place where everyone feels welcome. Great food, beautiful scenery, an amazing dining experience — that’s what it’s all about.”
