Trio of Top Chefs at Seaspice

They say too many cooks spoil the broth but this is not the case at Seaspice- Miami’s premiere riverside dining destination.

No small feat, the uber talented Executive Chef Angel Leon, Executive Chef Benjamin Goldman and Executive Pastry Chef Jill Montinola make up the holy trinity that make every visit to Seaspice a memorable one.

Executive Chef Angel Leon

Chef Leon started working professionally at the age of sixteen, and his interest in culinary arts sparked while working in Cuban bakeries during his adolescence. Chef Leon later went on to work under renowned Miami, French Chef, Pascal Oudim, where he gained a foundation that helped him expand his creativity and build new expertise in the culinary arts. He then became a part of the opening team with Michelle Bernstein for Azul Restaurant at the Miami Mandarin Oriental Hotel and led the opening of Sugarcane Restaurant in Miami, as Chef De Cuisine with Chef Timon.

Chef Leon’s passion for perfection, his vast knowledge of the European cuisine (both classic and contemporary) and the culmination of all of his experiences created the right foundation to join the team at Seaspice. His ability to modernize classic dishes with new gastronomic techniques has surpassed expectations through their taste, presentation, and variety.

Executive Chef Benjamin Goldman

Benjamin Goldman takes no shortcuts as he not only presents food that is pleasing to the palate but also visually stunning. Goldman attributes his fond appreciation for food to a trip to Israel he described as a life changing experience that “made me realize how indicative ones surroundings are to the outcome of a dish.” The cuisine he curated features crudos; a contemporary interpretation of exquisite raw fish and seafood dressed with olive oil, seasalt, citrus and fresh herbs. The hot stones feature is a unique dining concept that involves searing prime cuts of meat and fresh seafood on a 850 degree volcanic stone slab right at your table.

Executive Pastry Chef Jill Montinola

Chef Montinola produces desserts that are as delicious as they are soulful. Her cross-continent experience affords her a greater understanding of the fusion of cultures and cuisines. These influences are showcased in her unique ingredient combinations, of all her desserts.