September 18, 2011

Interview with Sean Bernal, Executive Chef of Blue Door Fish & the Delano Hotel.

This restaurant is now closed.

Sean Bernal is this week’s chef in the spotlight. Having worked with the likes of Hans Klein, and Robbin Hass, Bernal honed his knife skills to such a fine edgethat his resume reads like a who’s who in an industry magazine. After workingfor Hass, Bernal was recruited by the J.W. Marriott in Downtown Miami to be theChef de Cuisine for its culinary operations. From there Sean held the positionof Executive Chef at Tambo Restaurant on South Beach where he gained nationalacclaim for his creative Latin-Asian styled cuisine. Returning to Coral Gables,Bernal unveiled his new style fusion Latinean cuisine at Pescado Restaurant. In2004, for a reign of 6 years Bernal was at the helm of the Oceanaire SeafoodRoom as the Executive Chef and Operating Partner. Currently Sean Bernal iswooing diners with his “ultra fresh” pescatarian ways at the Delano Hotel onMiami Beach where he is the Executive Chef of Blue Door Fish & the DelanoHotel.This week we find out just a bit more about this PuertoRican nativewho has shared his innate seafood styling ways with South Florida. I presentthis week’s Chef in the spotlight, SeanBernal.

South Florida Food and Wine: Where do you get your culinaryinspiration?

Sean Bernal:: From my mother

South Florida Food and Wine: When did you realize that cooking wasyour passion?

Sean Bernal: At a young age as my mother used tolet me help her while preparing dinner

South Florida Food and Wine: What is your favorite item on yourmenu?

Sean Bernal: The fresh fish

South Florida Food and Wine: What is your favorite dish to make athome?

Sean Bernal: I love to cook so really anythingfrom making a simple sandwich to an elaborate dinner for my wife

South Florida Food and Wine: It’s your last day on earth, whatwould your final meal be?
Sean Bernal: My stepfather’s roast pork, my mom’sred beans and yucca, white rice and avocado

South Florida Food and Wine: Who is the one person you would loveto cook with and why?
Sean Bernal: I would love to cook with Eric Ripert.He has a similar passion for the ocean as I do and his approach to food issimple

South Florida Food and Wine: What is your one guilty pleasurefood?
Sean Bernal: Twizzlers!

South Florida Food and Wine: What was the last restaurant you ateat?
Sean Bernal: Sustain restaurant in Miami

South Florida Food and Wine: Who would you most like to cook for?And why?
Sean Bernal: My grandmother. She passed awayseveral years ago and I would like to show her how far I have come.

South Florida Food and Wine: It’s your day off, what do you do forfun?
Sean Bernal: Relax take my dog for a walk, andcook dinner for my wife.

Click here to read previous Spotlight interviews


Like us on Facebook

Blue DoorFish at the DELANO, 1685 Collins Avenue, Miami Beach, FL 33139   

View Larger Map



Eau Palm Beach’s 2nd Annual Burger & Craft Beer Bash to Support Hurricane Relief

Eau Palm Beach Resort & Spa has partnered with the Young Professionals of the Palm Beaches, part of the Chamber of Commerce of the Palm Beaches, to host a Burger & Craft Beer Bash at the resort on Saturday, September 23...
by SFLFoodandWine Editor

Lobster Lunacy at Boston's on the Beach Delray Beach photo: Boston's on the Beach Facebook page

SUMMER SPECIAL: Lobster Lunacy at Boston’s on the Beach

Boston’s Lobster Lunacy special is back! Now through mid-September. Boston’s is serving 1-pound Maine lobsters at market price, served with corn on the cob, red bliss potatoes, lemon, and drawn butter. Craving secon...
by SFLFoodandWine Editor

Secrets of Skinny Cooking, Victoria Dwek and Shani Taub

Secrets of Skinny Cooking, New Cookbook Written by Victoria Dwek and Shani Taub

Eating healthy can be challenging and uninspiring to many. There is something psychologically satisfying for many, myself included about eating food laden in fat and calories.  Low-calorie food/recipes can be just as enjoyable...
by SFLFoodandWine Editor


Elouan Rosé

Elouan Rosé

Elouan, the result of California winemakers venturing up to Oregon, one of the world’s renowned Pinot Noir regions. The goal is to produce Pinot Noir with depth of flavor, vibrancy and suppleness. Elouan is a blend of fruit f...
by SFLFoodandWine Editor



Be the first to comment!

Leave a Reply

Your email address will not be published. Required fields are marked *




You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>