William Crandall

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William Crandall is chef de cuisine at Azul, the waterfront signature restaurant at Mandarin Oriental, Miami, which is lauded as one of the city's most acclaimed high-end dining destinations and was awarded the prestigious Forbes Travel Guide Five-Star award rating.

Chef Crandall brings his sophisticated, eclectic cuisine of French flavors with Asian influences to the menu at the 120-seat restaurant. The menu features Crandall's modern interpretation of classics, including Spiced Carnaroli Risotto with Key West Pink Shrimp, Carrots, Licorice and Goat's Milk Yogurt, and the "Cheeks Bourguignon" with Veal, Black Grouper, Ras el Hanout and Root Vegetables, both of which are modernized with the use of worldly spices, local ingredients and innovative technique.

Raised in a small farm town in Illinois, Chef Crandall began his career path at an early age with guidance from his family, many of whom were farmers working on dairy, beef, poultry and vegetable farms. With their influence he developed a deep appreciation for local ingredients, which is reflected in his support of local producers.

The rising star chef honed his culinary skills at the acclaimed NoMi restaurant in Chicago under Michelin-starred chef Andrew Zimmerman. He attended the culinary arts program at Kendall College in Chicago, Illinois.

Since taking the helm at Azul, Chef Crandall has been lauded by top food critics, including a feature interview in Wine Enthusiast magazine's 100 Best Wine Restaurants issue and corresponding cover image.

William Crandall is chef de cuisine at Azul, the waterfront signature restaurant at Mandarin Oriental, Miami, which is lauded as one of the city's most acclaimed high-end dining destinations and was awarded the prestigious Forbes Travel Guide Five-Star award rating.

Chef Crandall brings his sophisticated, eclectic cuisine of French flavors with Asian influences to the menu at the 120-seat restaurant. The menu features Crandall's modern interpretation of classics, including Spiced Carnaroli Risotto with Key West Pink Shrimp, Carrots, Licorice and Goat's Milk Yogurt, and the "Cheeks Bourguignon" with Veal, Black Grouper, Ras el Hanout and Root Vegetables, both of which are modernized with the use of worldly spices, local ingredients and innovative technique.

Raised in a small farm town in Illinois, Chef Crandall began his career path at an early age with guidance from his family, many of whom were farmers working on dairy, beef, poultry and vegetable farms. With their influence he developed a deep appreciation for local ingredients, which is reflected in his support of local producers.

The rising star chef honed his culinary skills at the acclaimed NoMi restaurant in Chicago under Michelin-starred chef Andrew Zimmerman. He attended the culinary arts program at Kendall College in Chicago, Illinois.

Since taking the helm at Azul, Chef Crandall has been lauded by top food critics, including a feature interview in Wine Enthusiast magazine's 100 Best Wine Restaurants issue and corresponding cover image.