July 16, 2026
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SINGER ISLAND, FL – July is National Grilling Month, and Executive Chef Asif Syed of AYRE by Karma at Amrit Ocean Resort is helping home cooks fire up the grill with confidence.
A James Beard House-featured chef, Food Network champion, and celebrated culinary innovator, Chef Asif has spent decades mastering the balance of heat, seasoning, texture, and technique. His culinary perspective is rooted in the fragrant spices and time-honored traditions of Mughlai cuisine.
Chef Asif, whose signature dishes include smoky branzino, juicy lamb chops, and succulent tandoori chicken and mango shrimp, says proper preparation and temperature control are essential to achieving restaurant-quality results on the grill.
Chef Asif’s Grilling Tips:
Start with a clean, properly heated grill.
Preheat the grill for at least 10 to 15 minutes, then clean and lightly oil the grates. A hot, clean surface helps prevent sticking and creates the caramelized exterior that gives grilled food its distinctive flavor.
Take the chill off meat before grilling.
Remove steaks, chops, and other substantial cuts from the refrigerator approximately 20 to 30 minutes before cooking. Allowing the meat to approach room temperature promotes more even cooking from the exterior to the center.
Season with purpose.
Salt meat before it reaches the grill, so the seasoning has time to penetrate the surface. Chef Asif also recommends experimenting with spice blends featuring ingredients such as cumin, turmeric, coriander, smoked paprika, black pepper, ginger, and garam masala to build complexity without overwhelming the meat’s natural flavor.
Create separate heat zones.
Set up one side of the grill for direct, high-heat cooking and another for gentler, indirect heat. Sear meat over the hottest section, then move it to the cooler side to finish cooking without scorching the exterior.
Avoid constantly moving or pressing the meat.
Place meat on the grill and allow it to develop a proper sear before turning it. Pressing burgers, steaks, or chops with a spatula releases the flavorful juices that help keep them moist.
Use a thermometer, not guesswork.
An instant-read thermometer provides the most reliable indication of doneness. Insert it into the thickest portion of the meat, avoiding bones, which can produce an inaccurate reading.
Let meat rest before slicing.
Rest steaks, chops, chicken, and other meats after grilling to allow their juices to redistribute. Cutting too soon can cause those juices to escape onto the plate instead of remaining in the meat.
Choose firm seafood for direct grilling.
Heartier fish such as salmon, swordfish, tuna, mahi-mahi, and snapper are well suited to the grill. More delicate fillets can be cooked in a grill basket, on a cedar plank, or over a sheet of perforated foil to prevent them from breaking apart.
Keep seafood simple and dry.
Pat fish and shellfish dry before seasoning, then lightly coat them with oil. Excess moisture can inhibit browning and cause seafood to steam rather than sear.
Watch seafood closely.
Seafood cooks quickly and continues cooking after it leaves the grill. Fish is ready when it becomes opaque and separates easily with gentle pressure, while shrimp should be removed as soon as they turn opaque and curl into a loose “C” shape. A tightly curled “O” can indicate overcooking.
Finish with brightness.
A squeeze of citrus, fresh herbs, flavored butter, or a vibrant chutney can bring balance to smoky grilled meats and seafood. Chef Asif favors finishing elements that introduce acidity and freshness without masking the primary ingredients.
Pair the pour with the plate.
Full-bodied red wines such as Cabernet Sauvignon, Malbec, and Syrah pair well with grilled steak and lamb. Grilled chicken works well with Pinot Noir, Chardonnay, and citrusy cocktails. For grilled fish, Chef Asif recommends a crisp Sauvignon Blanc, Pinot Grigio, or a classic gin and tonic. Also, dry rosé or sparkling wine pair perfectly with seafood, seasoned meats, and garden vegetables.
AYRE by Karma is located at Amrit Ocean Resort at 3100 N. Ocean Drive, Riviera Beach. For more information, call (844) 692-6748 or visit ayrebykarma.com.
About Executive Chef Asif Syed
Born and raised near Hyderabad, India, Executive Chef Asif Syed began his culinary journey immersed in the rich traditions of Mughlai cuisine. After earning a degree in Hotel Management and training internationally, he brought his passion and creativity to Naples, Florida, where he became one of the area’s most respected chefs during a career spanning more than 20 years.
A James Beard House-featured chef and Food Network champion, Chef Asif achieved national recognition after defeating Bobby Flay and appearing on Guy’s Grocery Games and Cutthroat Kitchen. He has visited the White House twice and had the honor of cooking at the vice president’s residence for a state dinner.
Named Gulfshore Life’s 2019 Man of the Year, Chef Asif led the celebrated 21 Spices by Chef Asif for nearly a decade before its closure in April 2025. Today, as executive chef of AYRE by Karma, he continues to help shape Florida’s culinary identity through innovation, mentorship, and globally inspired cuisine.
A James Beard House-featured chef, Food Network champion, and celebrated culinary innovator, Chef Asif has spent decades mastering the balance of heat, seasoning, texture, and technique. His culinary perspective is rooted in the fragrant spices and time-honored traditions of Mughlai cuisine.
Chef Asif, whose signature dishes include smoky branzino, juicy lamb chops, and succulent tandoori chicken and mango shrimp, says proper preparation and temperature control are essential to achieving restaurant-quality results on the grill.
Chef Asif’s Grilling Tips:
Start with a clean, properly heated grill.
Preheat the grill for at least 10 to 15 minutes, then clean and lightly oil the grates. A hot, clean surface helps prevent sticking and creates the caramelized exterior that gives grilled food its distinctive flavor.
Take the chill off meat before grilling.
Remove steaks, chops, and other substantial cuts from the refrigerator approximately 20 to 30 minutes before cooking. Allowing the meat to approach room temperature promotes more even cooking from the exterior to the center.
Season with purpose.
Salt meat before it reaches the grill, so the seasoning has time to penetrate the surface. Chef Asif also recommends experimenting with spice blends featuring ingredients such as cumin, turmeric, coriander, smoked paprika, black pepper, ginger, and garam masala to build complexity without overwhelming the meat’s natural flavor.
Create separate heat zones.
Set up one side of the grill for direct, high-heat cooking and another for gentler, indirect heat. Sear meat over the hottest section, then move it to the cooler side to finish cooking without scorching the exterior.
Avoid constantly moving or pressing the meat.
Place meat on the grill and allow it to develop a proper sear before turning it. Pressing burgers, steaks, or chops with a spatula releases the flavorful juices that help keep them moist.
Use a thermometer, not guesswork.
An instant-read thermometer provides the most reliable indication of doneness. Insert it into the thickest portion of the meat, avoiding bones, which can produce an inaccurate reading.
Let meat rest before slicing.
Rest steaks, chops, chicken, and other meats after grilling to allow their juices to redistribute. Cutting too soon can cause those juices to escape onto the plate instead of remaining in the meat.
Choose firm seafood for direct grilling.
Heartier fish such as salmon, swordfish, tuna, mahi-mahi, and snapper are well suited to the grill. More delicate fillets can be cooked in a grill basket, on a cedar plank, or over a sheet of perforated foil to prevent them from breaking apart.
Keep seafood simple and dry.
Pat fish and shellfish dry before seasoning, then lightly coat them with oil. Excess moisture can inhibit browning and cause seafood to steam rather than sear.
Watch seafood closely.
Seafood cooks quickly and continues cooking after it leaves the grill. Fish is ready when it becomes opaque and separates easily with gentle pressure, while shrimp should be removed as soon as they turn opaque and curl into a loose “C” shape. A tightly curled “O” can indicate overcooking.
Finish with brightness.
A squeeze of citrus, fresh herbs, flavored butter, or a vibrant chutney can bring balance to smoky grilled meats and seafood. Chef Asif favors finishing elements that introduce acidity and freshness without masking the primary ingredients.
Pair the pour with the plate.
Full-bodied red wines such as Cabernet Sauvignon, Malbec, and Syrah pair well with grilled steak and lamb. Grilled chicken works well with Pinot Noir, Chardonnay, and citrusy cocktails. For grilled fish, Chef Asif recommends a crisp Sauvignon Blanc, Pinot Grigio, or a classic gin and tonic. Also, dry rosé or sparkling wine pair perfectly with seafood, seasoned meats, and garden vegetables.
AYRE by Karma is located at Amrit Ocean Resort at 3100 N. Ocean Drive, Riviera Beach. For more information, call (844) 692-6748 or visit ayrebykarma.com.
About Executive Chef Asif Syed
Born and raised near Hyderabad, India, Executive Chef Asif Syed began his culinary journey immersed in the rich traditions of Mughlai cuisine. After earning a degree in Hotel Management and training internationally, he brought his passion and creativity to Naples, Florida, where he became one of the area’s most respected chefs during a career spanning more than 20 years.
A James Beard House-featured chef and Food Network champion, Chef Asif achieved national recognition after defeating Bobby Flay and appearing on Guy’s Grocery Games and Cutthroat Kitchen. He has visited the White House twice and had the honor of cooking at the vice president’s residence for a state dinner.
Named Gulfshore Life’s 2019 Man of the Year, Chef Asif led the celebrated 21 Spices by Chef Asif for nearly a decade before its closure in April 2025. Today, as executive chef of AYRE by Karma, he continues to help shape Florida’s culinary identity through innovation, mentorship, and globally inspired cuisine.
Contact:
Lourdes Torbisco, Director of Marketing
lourdes.torbisco@amritocean.com, (561) 848-5823
