June 17, 2012

Interview with Gabe Fenton, Executive Chef Bourbon Steak Miami

Today’s Chef in the Spotlight is Gabriel Fenton, Executive Chef at Bourbon Steak Miami. Bourbon Steak is a Michael Mina Restaurant located in the Turnberry Isle resort in Miami. Gabe Fenton’s quiet and understated manner is similar to that of his boss Michael Mina. While Fenton adheres to Mina’s style he has also created a culinary identity of his own with innovative specials like lobster-stuffed tempura squash blossoms with truffle vinaigrette and apple cider–glazed pork belly; it is this culinary wanderlust that has caught the palates and the buzz of many South Florida food enthusiasts. This week we learn a bit more about the man driving the quiet success of Bourbon Steak Miami,  I present this week’s Chef in the Spotlight, Gabe Fenton

Gabriel Fenton, Executive Chef Bourbon Steak Miami

South Florida Food and Wine: Where do you get your culinary inspiration?
Gabe Fenton: I mostly get my inspiration from visiting local farms and from products that come into season. For example, right now soft shell crabs are in season and I like to do something different with them every year. I was recently inspired by a Mexican tamale dish that one of my chefs brought into the restaurant. So I came up with a dish of my own made with fire-roasted corn salad, charred jalapeno, pickled onions, lime juice and queso fresco served with a couple sauces using cilantro from a local farm and topped with warm soft shell crabs. It’s something different for us and has been a hit at Bourbon Steak.

South Florida Food and Wine: When did you realize that cooking was your passion?
Gabe Fenton: My family cooked daily at home, but my true realization came when I was around 17-years-old while working at a pizza restaurant in New Jersey. An Italian family from Naples took over and started making everything from scratch in the traditional way. Their love and passion for food was off the charts.

South Florida Food and Wine: What is your favorite item on your menu at Bourbon Steak?
Gabe Fenton: New England clam chowder because it reminds me of home. We’re bringing in fresh clams twice a week, shucking them to order and frying them in cornmeal. It’s just like you would get at the clam shacks in Cape Cod.

South Florida Food and Wine: What is your favorite dish to make at home?
Gabe Fenton: Whole-roasted chicken with lemon, parsley, and garlic stuffed under the skin.

South Florida Food and Wine: What is your one go-to ingredient and why?
Gabe Fenton: Salt. It’s good on everything and enhances flavor profiles. I have over 30 salts that I like to work with at Bourbon Steak and at home with my favorites being a Philippine sea salt and an Australian Murray River salt.

South Florida Food and Wine: It’s your last day on earth, what would your final meal be?
Gabe Fenton: Kids-menu style chicken fingers and an artisan pizza. I’m a child at heart.

South Florida Food and Wine: is the one person you would love to cook with and why?
Gabe Fenton: Chef Morimoto. I would love to learn more about Japanese food. It’s one of my favorite cuisines.

South Florida Food and Wine: What is your one guilty pleasure food?
Gabe Fenton: Hands-down my guilty pleasure would be chicken fingers and artisan pizza.

South Florida Food and Wine: What was the last restaurant you ate at? other than your own.
Gabe Fenton: Juvia

South Florida Food and Wine: Who would you most like to cook for? And why?
Gabe Fenton: James Beard House. It has been a long-time goal of mine.

South Florida Food and Wine: It’s your day off, what do you do for fun?
Gabe Fenton: Golf with my fiancée Ashley and then dinner with family.

Bourbon Steak Miami 19999 West Country Club Drive  Miami, FL 33180 (786) 279-6600

2012 Spotlight Interviews
2011 Spotlight Interviews
2010 Spotlight Interviews

Love the South Florida food scene? Check out our newly published book (Globe Pequot Press, $14.95), Food Lovers’ Guide to Miami & Fort Lauderdale



Chateau Margene

Family Roots Run Deep in the Paso Robles CAB Collective

The Paso Robles CAB Collective celebrates family roots that run through member wineries. In many cases, multiple generations work together to create exceptional, age-worthy Bordealais wines that are highly coveted. It is this...
by SFLFoodandWine Editor


Key West Lobsterfest 2017

Calling all lobster lovers! Florida lobsters take the spotlight during Key West Lobsterfest 2017, Thursday through Sunday, August 10th-13th.  Key West Lobsterfest kicks off the Florida Keys lobster season with a host of event...
by SFLFoodandWine Editor

Jordan Chef’s Reserve Caviar by Tsar Nicoulai

Jordan Winery Debuts Its First California Caviar

The luxurious taste of caviar has been a part of Jordan Vineyard & Winery’s elegant hospitality for decades, and the French-inspired wine producer’s connection to this culinary delicacy reaches new heights this month with...
by SFLFoodandWine Editor


Taste History Culinary Tours

Summer Schedule Announced for Taste History Culinary Tour in Palm Beach County

Taste History Culinary Tours of Palm Beach County has listed its summer tour schedule for 2017. The Taste History Culinary Tour is four-hours and a combination of bus riding and 4 to 6 blocks of walking. Three to four eateries ...
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>