With more than 20 years of professiol experience spanning the globe working for some of the world's most prestigious resorts, chef Thomas Connell's innovative and creative approach to the restaurant and hospitality industry is unmatched. As the Executive Chef of Fontainebleau Miami Beach, Connell is responsible for every aspect of the resort's food and beverage operations including menu design, training and food production as well as maging catering support for the 150,000 square feet of conference and event space. A key element in Chef Connell's day to day responsibilities includes the coordition of chefs and all of the property's sigture restaurants including Chef Scott Cont and Chef Ni Compton at Scarpetta, Chef Alfred Portale at Gotham Steak, Chef Jian Heng Loo at Hakkasan and Chef Christi Coupet at La Cote, the property's chic two-story beach club and restaurant with panoramic views of the Atlantic Ocean. Prior to his current position at the Fontainebleau, Chef Connell worked for the Ritz-Carlton, working in Bali, Shanghai, Tenerife, Palm Beach, Hong Kong, Singapore and Lagu Niguel. He most recently served as the Executive Chef for the Ritz-Carlton, South Beach in Miami, Florida where he operated the resort's seven restaurants and food outlets. Before joining the Ritz-Carlton, Chef Connell was a Sous Chef at the Hyatt Regency's famed Brasserie Restaurant in Los Angeles and spent time in the kitchens of esteemed eateries such as the Beverly Hilton Hotel and the Beekman Arms Inn in New York. Connell's culiry education began at the Institute of Culiry Arts in Palm Desert, California. He later received his Associates Degree in Culiry Arts from the distinguished Culiry Institute of America in New York City.
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