Managing several restaurants at Beau Rivage Resort & Casino in Biloxi, Mississippi makes Executive Chef Joseph Friel an expert at combining classical techniques with contemporary applications. Known for his fresh perspective and trendsetting menus, Chef Friel utilizes ingredients like U.S.-grown rice to creatively translate his ideas into innovative dishes. Read more about how he incorporates industry trends onto the menu and how rice helps meet customer demand at American steakhouse BR Prime, exotic Pan-Asian restaurant Jia and catered events.

Fine dining in the early 80s started with Nouvelle Cuisine, then in the late 80s Upscale Northern Italian, Fusion in the 90s, return of the Steakhouse in the early 2000s, and recently to more localization, comfort and casual cuisine. Currently at Beau Rivage we are offering more deals and pre-fixed menus.

How has your culinary background shaped your passion for culinary education?

From an early age, I always wanted to be a chef. Culinary school was my first experience in a commercial kitchen and it completely changed my perspective. With my students, I take the same approach in finding opportunities to broaden their knowledge and introduce them to ingredients they might not normally encounter. For instance, we make dishes such as Lightly Sautéed Grilled Asparagus and Brown Rice with Spiced Pecans.

Describe your experience as executive chef at a resort hotel -- your responsibility for many different dining experiences and serving so many customers.

Beau Rivage has 18 different kitchens specializing in techniques from cook chill, coffee roasting to homemade gelato. Buffet menus change every month, while the other restaurants follow the seasons. Each kitchen has a chef in charge and I work closely with each one when it comes to quality and variety. The secret to serving so many is organization. Each day brings new obstacles and life is never boring.

Trend predictions say consumers will continue to turn to comfort foods in the coming year, creating a demand for traditional southern foods. Does this impact what you do in your operation? Do you incorporate Mississippi's food culture into your menus?

Absolutely. Mississippi Raised Catfish, Pimento Cheese, Fried Chicken, Build a Biscuits for Breakfast, Chicken N' Dumplins, BBQ Country Ribs. Local Asian favorites, Pho and Banh Mi sandwiches are also popular.

How do you balance meeting demand for authentic comfort foods while incorporating contemporary ingredients and flavors?

We do it in a variety of ways by adding a twist to traditional favorites. A sample of menu items include: Fennel Pollen for Porchetta at Stalla, Farm Eggs and Calabrese Peppers on Pizzas, or Crab and Lump Cheong in Fried Rice at Jia.

Mississippi is the fourth largest rice growing state. What role does rice play in the different restaurant operations you direct?

As a great flavor carrier, rice plays an important role and helps round out each menu in different ways.

BR Prime Steakhouse?

Regional ethnic cuisine and ethnic fusion are leading trends this year. At Jia diners are encouraged to explore the Pan-Asian experience. Why do you think this is a leading trend and what elements make this successful?

The trend has been here for a while, but it is now more refined. When it first started, one of my colleagues called it "confusion." But chefs have worked on it and developed their individual styles. It offers so many dining options that consumers are intrigued by today: Sushi, Teppan, Hong Kong Noodle Shop, Malaysian, Thai, Korean, Hawaiian and Vietnamese.

Catering is also an important part of what the Beau Rivage offers, how is rice incorporated into your catering menu and why?

Rice is predominantly used in Creole and Cajun cooking and a majority of our menu items are featured from that genre: Jambalaya, Red Beans and Rice, Gumbo, Dirty Rice, Boudin, Rice Cakes, Crawfish Risotto and Rice Pudding.