Guests at the oceanfront Fontainebleau Miami Beach come expecting excellence, and the staff goes above and beyond to deliver. The luxurious 22-acre property includes a 1,500-room hotel, 14 kitchens, nine restaurants, a world-class nightclub, an outdoor poolscape, and a two-story spa.
Restaurants and dining concepts on-site include Hakkasan (modern Cantonese), Scarpetta by Scott Conant (fine Italian), Stripsteak by Michael Mina (steakhouse), Pizza & Burger by Michael Mina, La Côte (French Mediterranean), several casual dining options, and In-Room Delights.
Chef Thomas Connell, Fontainebleau Miami Beach Vice President of Culinary Operations, coordinates the chefs at all the property’s restaurants. His team creates everything from the ground up: they have bakers, chocolatiers, sauciers, make their own ice cream, and create every soup from scratch.
“We still have the traditional brigade that existed in cuisine since the business started,“ he said. “We can cook from the base up, and we have our hands in all of our ingredients.“
Chef Connell has more than three decades of experience working at some of the world’s most prestigious restaurants and resorts, and always uses RATIONAL combi ovens. “I’ve been working with RATIONAL for over 20 years now, and I put them in every property I have,“ he said.
