Clubs, beaches and bars have always been associated with Florida, but now fine dining is making its mark as well. With some of the state's hottest chefs conquering their kitchens, it's no surprise that they are cashing in on their culinary cache and taking their skills beyond restaurant kitchens.
Famous chefs such as Brian Malloy of Nikki Beach and Pearl on Miami Beach are in high demand not only in their own kitchens but also at functions in private homes. "We've created a Nikki Beach feel at beautiful homes complete with sand," says Malloy. "It's exciting and different to be able to cater a party in a beautiful home or on a yacht."
Request for private dinners come from event planners, celebrities and charitable organizations. Many chefs such as Michelle Bernstein of Azul, Robbin Haas of Chispa, Norman van Aken of Norman's and Cindy Hutson of Ortanique participate in tasting events to benefit Cystic Fibrosis, Share Our Strength, Key to the Cure and other charitable organizations. Allen Susser of Chef Allen's is often found outside the restaurant donating his time cooking and creating new world cuisine for charities such as the March of Dimes. Lately planners have been asking for tapas, sautés and menus with a more exotic flair. "A lot of planning and preparation goes into each dinner," says Susser. "I try to [cater privately] no more than once a month."
And star chef-dom is certainly not limited to South Florida. Steven Jayson, vice president executive chef of Universal Parks and Resorts in Orlando, has been in the business for 33 years, 15 of those at Universal. "My job keeps me so busy that I really have to pick and choose carefully," says Jayson. "I've catered private dinner parties for sports figures and celebrities. At Universal, I'll cook for organizations that purchase me for the evening. That's always fun because I can get as way out and interactive as I want. Plus you get to know the people you're cooking for."
Jacksonville's Sawgrass Marriott executive chef Charles Charbonneau agrees. "People love to have food prepared in front of them," he says. "An interactive eating experience is not just eating, it's entertainment. A good chef creates a complete package for his guests. I guess that's why we get asked to cook again." Chef Charbonneau constantly receives requests to cook for private groups. "I only accept one or two invitations a year," he says. "Usually the cool things like the dinner I did to celebrate the opening of the Andy Warhol Museum. I was also Bill Clinton's personal chef for a month."
Marc Ehrler, executive chef at the Loews Miami Beach also loves to have people around as he cooks. He often finds himself cooking in private homes. "People start to come into the kitchen," he says. "They like to be where the action is."
"When people hire a well-known chef, they know what they're getting," adds Jayson. "It's like a name brand: The name is status and is as important as the actual food itself. And that is probably why most chefs are working more than just at their restaurants."
—Shari Lynn Rothstein and Janet Diaz
Famous chefs such as Brian Malloy of Nikki Beach and Pearl on Miami Beach are in high demand not only in their own kitchens but also at functions in private homes. "We've created a Nikki Beach feel at beautiful homes complete with sand," says Malloy. "It's exciting and different to be able to cater a party in a beautiful home or on a yacht."
Request for private dinners come from event planners, celebrities and charitable organizations. Many chefs such as Michelle Bernstein of Azul, Robbin Haas of Chispa, Norman van Aken of Norman's and Cindy Hutson of Ortanique participate in tasting events to benefit Cystic Fibrosis, Share Our Strength, Key to the Cure and other charitable organizations. Allen Susser of Chef Allen's is often found outside the restaurant donating his time cooking and creating new world cuisine for charities such as the March of Dimes. Lately planners have been asking for tapas, sautés and menus with a more exotic flair. "A lot of planning and preparation goes into each dinner," says Susser. "I try to [cater privately] no more than once a month."
And star chef-dom is certainly not limited to South Florida. Steven Jayson, vice president executive chef of Universal Parks and Resorts in Orlando, has been in the business for 33 years, 15 of those at Universal. "My job keeps me so busy that I really have to pick and choose carefully," says Jayson. "I've catered private dinner parties for sports figures and celebrities. At Universal, I'll cook for organizations that purchase me for the evening. That's always fun because I can get as way out and interactive as I want. Plus you get to know the people you're cooking for."
Jacksonville's Sawgrass Marriott executive chef Charles Charbonneau agrees. "People love to have food prepared in front of them," he says. "An interactive eating experience is not just eating, it's entertainment. A good chef creates a complete package for his guests. I guess that's why we get asked to cook again." Chef Charbonneau constantly receives requests to cook for private groups. "I only accept one or two invitations a year," he says. "Usually the cool things like the dinner I did to celebrate the opening of the Andy Warhol Museum. I was also Bill Clinton's personal chef for a month."
Marc Ehrler, executive chef at the Loews Miami Beach also loves to have people around as he cooks. He often finds himself cooking in private homes. "People start to come into the kitchen," he says. "They like to be where the action is."
"When people hire a well-known chef, they know what they're getting," adds Jayson. "It's like a name brand: The name is status and is as important as the actual food itself. And that is probably why most chefs are working more than just at their restaurants."
—Shari Lynn Rothstein and Janet Diaz