{"id":208704,"date":"2026-03-27T19:09:13","date_gmt":"2026-03-27T19:09:13","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/208704\/"},"modified":"2026-03-27T19:09:13","modified_gmt":"2026-03-27T19:09:13","slug":"boulon-menu-overhaul-tied-to-kitchen-hiring-training-push","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/208704\/","title":{"rendered":"Boulon menu overhaul tied to kitchen hiring, training push"},"content":{"rendered":"

Boulon\u2019s<\/a> culinary director, Jacob Rios, is reworking the restaurant\u2019s menu and kitchen operations as Next Level Brands expands its portfolio and builds its culinary team.<\/p>\n

Rios<\/a> stepped into the role last year and now oversees culinary direction across several restaurants. His immediate focus is Boulon, where a revised menu introduces new dishes while maintaining the foundation established when the restaurant opened.<\/p>\n

\u201cWe have a strong foundation,\u201d Rios said. \u201cIt\u2019s about pushing it forward and redefining our identity.\u201d<\/p>\n

Refining a brasserie identity<\/p>\n

The updated menu leans further into a French brasserie approach, shaped by classical technique and adjusted for local tastes.<\/p>\n

\u201cThis is a French restaurant, by the American way,\u201d Rios said.<\/p>\n

The menu also draws from New Orleans, with influences from the French Quarter shaping elements of the concept.<\/p>\n

READ MORE LOCAL NEWS<\/a><\/p>\n

Dishes such as Chilean sea bass with citrus and lentil ragout tie French technique to Florida ingredients, using traditional structure while adjusting flavors and presentation for local diners<\/p>\n

\u201cIf the dish is perfect and it works, we don\u2019t touch it,\u201d he said.<\/p>\n

Changes centered on balance and guest experience. A seafood pot pie was adjusted to reduce the sauce\u2019s richness after the dish proved too heavy for guests to finish, improving how the dish holds up throughout the meal.<\/p>\n

\"ChefChef Jacob Rios, culinary director for Next Level Brands, is leading a menu overhaul at Boulon while building the restaurant\u2019s kitchen team.<\/p>\n

Balancing a wide customer base<\/p>\n

The menu serves a broad range of customers, from casual diners to those seeking a full-service experience.<\/p>\n

\u201cWe have guests that come in for a drink and a burger,\u201d Rios said. \u201cAnd we have guests that want a full dining experience.\u201d<\/p>\n

The menu spans from burgers to high-end seafood and steaks, requiring the kitchen to execute across multiple price points and dining expectations.<\/p>\n

READ: TAMPA BAY REAL ESTATE NEWS<\/a><\/p>\n

Rios<\/a> said the approach relies on restraint as much as creativity.<\/p>\n

\u201cSimple is better,\u201d he said. \u201cFocus on the quality of the ingredient and let that speak for itself.\u201d<\/p>\n

Building the kitchen before changing the menu<\/p>\n

Before making changes to the menu, Rios focused on the kitchen\u2019s structure and culture<\/a>.<\/p>\n

He identified team members who could grow into leadership<\/a> roles and worked to stabilize the kitchen. That foundation allowed the restaurant to move forward with menu changes several months into his tenure.<\/p>\n

\u201cWe wanted to make sure the culture was correct,\u201d Rios said. \u201cThat the team wanted to learn and grow.\u201d<\/p>\n

Rios previously held leadership roles in Orlando and Charleston before joining Next Level Brands<\/a> through Union, another concept in the group.<\/p>\n

A developing talent market<\/p>\n

Rios said building a consistent team remains a challenge in Tampa\u2019s dining market, where the depth of experienced culinary talent continues to develop.<\/p>\n

\u201cThe talent is not at the level of New York City and Miami,\u201d he said. \u201cBut we are heading in the right direction.\u201d<\/p>\n

READ: TAMPA BAY BUSINESS NEWS<\/a><\/p>\n

The company is focusing more on developing staff internally while continuing to recruit from outside markets.<\/p>\n

Next Level Brands has positioned itself to support that effort by building talent within its kitchens while expanding its portfolio.<\/p>\n

Positioning for growth<\/p>\n

The changes at Boulon represent one part of a broader strategy as Next Level Brands expands its presence in Tampa.<\/p>\n

\u201cIt\u2019s about being part of something bigger than just a restaurant,\u201d Rios said.<\/p>\n

That work includes refining individual concepts while building teams to support growth across the company and contribute to Tampa\u2019s evolving dining scene.<\/p>\n

The restaurant is also preparing a special menu featuring the original 1905 Oysters Rockefeller recipe, part of an effort to incorporate historical dishes into the dining experience.<\/p>\n

The updated menu at Boulon marks the first phase as the group continues to refine its concepts and build its culinary teams.<\/p>\n

Stay Informed<\/p>\n

\n Stay up to date on Tampa Bay<\/a> business<\/a> news<\/a>, executive profiles and the companies shaping the region.\n <\/p>\n

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