With more than 20 years of professional 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 Vice President of Culinary at 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 managing 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 coordination of chefs and all of the property's signature restaurants including Chef Marlon Rambaran of Scarpetta, Chef Jian Heng Loo at Hakkasan, Chef Thomas Griese of Michael Mina 74, Chef Derrick Roberts of StripSteak by Michael Mina and Chef Michael Hawk of La Côte, 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 culinary education began at the Institute of Culinary Arts in Palm Desert, California. He later received his Associates Degree in Culinary Arts from the distinguished Culinary Institute of America in New York City.