[As published in WPB Magazine Spring 2024 print edition.]
The Jupiter Grill, a scenic restaurant with Celebrity Chef Paul
Niedermann is becoming one of Palm Beach County’s best
jewels—Top Chef Gordon Ramsay would be proud.
One of Florida’s main attractions is the sunny weather and excellent food. Pair these with aquamarine water views, and you have the perfect date. Along Palm
Beach County, nothing gives you more of that “license to chill” than Jupiter Beach—and the locale to indulge in the ultimate, unique dining experience with a luxurious atmosphere is The Jupiter Grill. Overlooking the Intracoastal Waterway, which crosses with the Loxahatchee River and the Atlantic Ocean, this upscale restaurant takes a modern approach to coastal grilling. It serves guests prime seafood and steak seven days a week and treats them with live music entertainment on Wednesday nights, earning the title of “one of the best happy hour spots in town.”
Executive Chef Paul Niedermann is in the kitchen making all this magic. As The Jupiter Grill’s celebrity chef, he earned that status when he won Gordon Ramsay’s Hell’s Kitchen in Season 9 and was awarded a head chef position at BLT Steak in New York City, with a $250,000 salary.
From Hell’s Kitchen in New York to California and Florida, Chef Niedermann somehow found his way to Jupiter Beach, Florida. “I’m an avid fisherman, so I tend
to drive north to go fishing. And I’ve always liked Jupiter and the Treasure Coast. It’s a little bit more my speed. I kind of like the quiet,” says Chef Niedermann.
At The Jupiter Grill, he and partner Dan Morris have taken the idea of a steakhouse and modernized it, he says. “We’ve also coastalized it. I’m
very focused on our self-sustaining seafood. Mostly, everyone gets their steaks from the same parts of the country. Some are aged differently or handled slightly
differently, but the cuts are the cuts. But with seafood, it’s an ever-evolving
seasonal item. There are seasons for the beautiful Florida Pompano, and for the swordfish, I work with many local vendors to bring in local shellfish, so I try to get clams and our oysters right from Sebastian Inlet when they’re in season.”
This passion for fresh and specialized food is evident in every dish. The menu has been designed based on Chef Niedermann’s life experiences. [Read the sidebar,
“Meeting the Chef,” to learn more about Niedermann.]
Niedermann grew up in South Florida, so the menu is very citrus-forward and lighter in flair. From New York, he learned more about seasonal ingredients and fine-tuning cooking techniques. During his time in Los Angeles, he discovered
South American cuisine adds to his dishes—different fish, spices,
peppers, etc. In totality, what you see and taste from The Jupiter Grill
menu is a beautiful fusion of its top chefs' travels and cultural
influences. Read more . . .