MARCH IS WOMEN'S MONTH: Salute to Females in the Food & Beverage Industry - Food & Beverage Magazine

MARCH IS WOMEN’S MONTH: Salute to Females in the Food & Beverage Industry

James Beard “Best Chef: South” 2018 Nina Compton is Chef/Owner of New Orleans’ gastronomic gem, Compère Lapin, along with her newest restaurant concept, Bywater American Bistro (BABs), which opened Spring 2018. Compère Lapin has garnered multiple accolades since opening in 2015 — both nationally and locally — for Nina’s one-of-a-kind Caribbean-inspired Louisiana cuisine, including Eater National’s “Best Restaurants in America 2017”, while BABs was named one of “The Most Notable Restaurant Openings” by USA TODAY and Eater’s “Best New Restaurants in America” in 2018. The talented toque has been named one of Food & Wine magazine’s “Best New Chefs 2017”, and is the culinary ambassador of St. Lucia, where she was born and raised. Formerly of the critically acclaimed Scarpetta at Fontainebleau Miami Beach — where Compton worked under celeb chef/restaurateur Scott Conant — the rising star chef fell in love with the Crescent City while filming Top Chef New Orleans where she was runner up and fan favorite. Compton was lured back to New Orleans when an opportunity with Provenance Hotels presented itself, and her journey as a renowned restaurateur has since taken off.

SOUTH FLORIDA

Adrienne Grenier — Executive Chef at 3030 Ocean
A South Florida native, Adrienne Grenier has always had a passion for food and cooking. At 3030 Ocean she helped to conceptualize and execute an ever-changing menu of organic produce and locally-sourced dishes from both land and sea. The seasoned chef and Food Network’s Chopped champion reigns as executive chef of the recently renovated dining destination by the sea.

Alexa Delgado — Head Bartender, Lightkeepers at The Ritz-Carlton Key Biscayne, Miami
Alexa Delgado is a native Miamian who has always fostered a passion for the thriving food and beverage scene of the Magic City. In 2016, she joined the team at The Ritz-Carlton, Key Biscayne, Miami as Food and Beverage Supervisor of Rumbar. It was here that she was able to hone in on her creative talents, crafting signature cocktails for various outlets and events on property. Now as Head Bartender, Delgado is contributing towards Lightkeepers ingenious cocktail program, crafting refreshing libations inspired by Florida’s rich history.

Audrey Scheib, — Executive Pastry Chef, DUNE at Auberge Beach Residences & Spa Fort Lauderdale
Since she was a child, Audrey Scheib dreamed of becoming a pastry chef. After nine years of culinary experience, Audrey is now the highly successful Executive Pastry Chef at DUNE; the chic new dining venue boasting a ‘next generation beach house’ vibe at Auberge Beach Residences & Spa in Fort Lauderdale. A perfect fit for a restaurant that prides itself on its relationship to its environment — in this case, the laidback luxury of oceanfront Fort Lauderdale – Audrey is best known for her exceptional leadership skills, passion for the industry and for executing inspiring and innovative desserts.

Brielle Fratellone — Executive Pastry Chef, Fontainebleau Miami Beach

In the pastry industry for over a decade, Brielle Fratellone is known for adding a modern influence to luxury desserts. Originally from the Midwest, Fratellone became enamored with the culinary arts while working as a cake decorator in a Kansas supermarket. Now, Brielle serves as the Executive Pastry Chef at Fontainebleau Miami Beach where she heads up the entire pastry division for the resort’s popular patisserie Chez Bon Bon as well as the property’s signature restaurants. Brielle has played a significant role in growing the culinary profile for the iconic Miami Beach resort with the recent launch of FONTAINEBLEAU SAPPHIRE NOIR™, the resorts new exclusive chocolate created entirely with her custom recipe.

Brooke Mallory — Chef de Cuisine Burlock Coast

Hailing from the Midwest, Chef Brooke Mallory, brings her expertise and creativity to Burlock Coast at The Ritz-Carlton, Fort Lauderdale, working under the direction of Paula DaSilva who is the property’s Executive Chef. Mallory works with the culinary team to create inventive, refined farm-to-table cuisine with a focus on local seafood. A self-described “drink nerd” and cocktail enthusiast, she finds there is beauty and charm in the art of mixology. In fact, in the past, Mallory has jumped behind the bar from time-to-time to concoct her own creative libations to pair with some of her delectable dishes.* Brooke Mallory Headshot and Bio

Chantal Scutt — Head Bartender, Lona y Tequilera at Westin Fort Lauderdale

As lead bartender at Lona, Chantal Scutt brings her signature mixologist flair to the crafted cocktail leaving guests feeling both taken care of and constantly engaged. As far as mixology goes, she says, “You almost feel like a chef now using micro greens and extracts in recipes. I love following trends like Molecular Mixology, using foams and freezing drinks with liquid nitrogen, taking them to the next level.”

Dallas Wynne — Executive Pastry Chef Stubborn Seed by Jeremy Ford
A graduate from Johnson & Wales University in 2015, with degrees in Science Culinary Arts and Food Service Management, Dallas Wynne is a rising star in the Miami culinary scene. Transitioning from Line Cook to Pastry Cook at one of Miami’s most distinguished eateries, Michael’s Genuine Food & Drink, is where she discovered her passion for baked goods, spending the next three years honing her creative side in pastry production and menu development. Her skill was quickly recognized by locals and critics alike; as a result, she was named Eater Miami’s Pastry Chef of the Year Peoples’ Choice in 2016, and Next Generation Chef by Edible South Florida. Now, at the helm of all things sweet at Stubborn Seed, Wynne is dazzling guests with her creative confections perfectly paired with the restaurant’s polished menu and rich flavor profiles. Her flare in the kitchen coupled with her immense talent continues to flourish at the Chef driven spot, offering guests the perfect end to a unique culinary experience.

Jacqueline Pirolo — Managing Partner/Beverage Director, Macchialina

Having worked restaurants from New York to the shores of Miami Beach, one of the brightest stars in the Magic City’s hospitality world is Macchialina’s very own Jacqueline Pirolo. Pirolo’s ambitious wine program at Macchialina prides itself on a selection of predominately Italian wines (with the exception of Champagne) sourced from estate-grown grapes and boutique growers — many hard to find. She strives to highlight lesser-known, fringe varietals and use her personal expertise to tell the story of the farmers and families cultivating these wines. Her all-Italian wine list allows guests to experience the prosaic varietals such as Pinot Grigio and Sangiovese but at the same time, encourages the adventurous wine drinker to delve a bit further into these same regions with more indigenous varietals. The wine list has a strong focus on sustainable, biodynamic, organic and natural wines that are hard to miss. Pirolo recently took home the Spirited Miami Pineapple Award for Best Sommelier and also earned a nod in FSR Mag’s 6 most Exciting Wine Lists in America. Pirolo is well-versed in all things hospitality and highly respected by Miami industry folks for her ambitious and widely celebrated beverage program at Macchialina.

Janine Booth — Chef/Partner Stiltsville Fish Bar and Root & Bone

Chef Janine Booth was born and raised on the beautiful, big island continent of Australia. Born into a family of restaurant owners, her culinary journey began at a very young age, fascinated by the array of amazing multicultural cuisines she was surrounded by in Perth. Janine studied at Le Cordon Bleu in Miami, after which she kicked off her professional career as a Chef at Gigi’s restaurant in Miami under Executive Chef Jeff McInnis. In Fall of 2013, Janine appeared on NBC/Bravo’s Emmy Award-winning television show, “Top Chef,” cooking and competing against 18 other chefs in New Orleans. In 2014, Janine brought southern hospitality to New York’s East Village with the opening of Root & Bone with McInnis. In 2016, the pair returned to Miami for their second restaurant opening, Sarsaparilla Club, where they served American Dim Sum. In September 2017, they opened their third restaurant, Stiltsville Fish Bar, in Miami’s Sunset Harbour neighborhood. In 2018, Booth was a semi-finalist for a James Beard Award of Rising Star Chef of the Year and has been recognized in publications including both Forbes and Zagat’s 30 Under 30 awards. The duo recently opened a Root & Bone outpost in South Miami.

Kira Calder — General Manager, Lona y Tequilera at Westin Fort Lauderdale

Kira Calder was recently promoted to General Manager of Lona Cocina Tequilera after holding the Sales and Marketing Manager position where she oversaw all marketing, communications and business relationships. With over seven years’ experience and wearing many hats within the hospitality industry, Calder applies a strong expertise in everything from branding and public relations to the creation of new and existing partnership strategies.

 

Kimberly Beatrix — Pastry Chef, Jaya at The Setai Miami Beach

Kimberly Beatrix’s love for all thing’s chocolate led her to pursue a career in pastry making. Now, with over a decade of experience as pastry chef for various restaurants in Miami Beach, Kimberly heads up the dessert division at The Setai, Miami Beach and its signature restaurant, Jaya. Most recently, she is working alongside Jaya’s Executive Chef Vijay Veena on an exclusive Macallan bonbon in honor of the hotel’s new partnership with the premium whiskey brand.

Paula DaSilva — Executive Chef The Ritz-Carlton, Fort Lauderdale

South Florida culinary darling Paula DaSilva joined the team at Burlock Coast at The Ritz-Carlton, Fort Lauderdale in Fall 2017 as Chef de Cuisine, bringing her imaginative farm fresh dishes rich with the flavors and freshness of South Florida’s abundant flora and fauna to the kitchen. Her immense talent and dedication to upholding the ‘Ritz-Carlton’ standard paid off and she was recently promoted to Executive Chef for the property, overseeing all culinary operations including banquets, in-room dining, pool and beach, while still overseeing the menu at Burlock Coast.

%d bloggers like this: