Chef Biographies

CHEF THOMAS CONNELL,  Vice President of Culinary Operations

CHEF THOMAS CONNELL, Vice President of Culinary Operations

With more than 20 years of professional experience spanning the globe working for some of the world’s most prestigious resorts, Chef Thomas Connell’s innovative and creative approach to the restaurant and hospitality industry is unmatched.
Derrick Roberts, stripsteak by michael mina

Derrick Roberts, stripsteak by michael mina

A graduate of The French Culinary Institute in New York City and Thailand's Baan Thai Cookery School and Somphon Cooking School, Roberts has honed his skills in kitchens across the globe.
JIAN HENG LOO, HAKKASAN

JIAN HENG LOO, HAKKASAN

A new generation chef that uses his
creativity and open mind to innovate the traditional Chinese cuisine.
THOMAS GRIESE, MICHAEL MINA 74

THOMAS GRIESE, MICHAEL MINA 74

Embracing South Florida, Griese will strive to ingrain the restaurant in the local community by better utilizing regional farms, fostering relationships with purveyors and incorporating local product into the globally-inspired menu.
MARLON RAMBARAN, SCARPETTA

MARLON RAMBARAN, SCARPETTA

Chef Marlon Rambaran brings more than 15 years’ experience in fine dining to Scarpetta. A dedicated culinary professional, Rambaran sports an impressive resume of bold-faced names, having worked with some of the world’s top toques.
CHEF MICHAEL HAWK, LA COTE

CHEF MICHAEL HAWK, LA COTE

The Ohio native brings his passion for cooking and well-rounded industry experience to the dynamic culinary team at Fontainebleau Miami Beach.