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Florida Culinary Institute - West Palm Beach, FL

• Culinary Arts
• International Baking and Pastry
• Food & Beverage Management
• Culinary Nutrition
• Culinary Management

Le Cordon Bleu College of Culinary Arts - Miami, FL

• Le Cordon Bleu Culinary Arts Degree

Orlando Culinary Academy - Orlando, FL

• Culinary Arts

Culinary Life in Miami

A native of Barcelona, Angel Palacios was first inspired by the culinary skills of his mother and grandmother in their home kitchens. He knew as a child he wanted to be a great chef. "While other kids were dreaming of becoming doctors or soccer players, I wanted to be a chef."

At the ripe old age of 14 he enrolled at the Manresa Joviat Hospitality School in Barcelona, one of the most well respected hospitality and culinary institutions in the country.

After completing his studies in 1994, Palacios landed a coveted entry-level position working under acclaimed Basque chef Martin Berasategui at his eponymous Michelin-three star restaurant. Palacios says, "Berasategui became my mentor. He taught me how to experiment with traditional Spanish cuisine and how to let each ingredient's clean flavor emerge by not overworking the product." Following the advice of his mentor, he continued building his skills in the kitchens of prestigious restaurants in France and Spain. At Spain's famous El Bulli, Angel met Sergi Arola, and Angel eventually followed Sergi to open La Broche in Madrid in 1997.

After four years at La Broche, Palacios was looking for a new challenge, and coincidentally the restaurant's managing partner Emilio Salaveri was looking for an executive chef for La Broche's new sister location in Miami. On July 31, 2002, with executive chef Palacios at the helm, La Broche Miami opened its doors on the shores of Biscayne Bay. Angel Palacios has made his mark on the Miami culinary scene in the short time he's been there, with innovative fare drawing on his years of education. Says Palacios of his new home, "Spain's new culinary culture is very exciting. I'm proud to bring this new cuisine to the U.S. and what better place than Miami, a city known for its vibrant mix of Latin American, European and American culture. I'm refreshed every day by the city's energy and of course beautiful weather."

Douglas Rodríguez
OLA Restaurant
Widely regarded as the inventor of Nuevo Latino cuisine, Douglas Rodríguez is the award-winning 38-year-old chef who was born in Miami to Cuban immigrants. Known for his mastery at updating the flavors of his childhood into upscale Cuban cuisine, Chef Douglas began his illustrious career in the early 1990s, when he served as executive chef at Yuca, the acclaimed Coral Gables restaurant. In 1994, he relocated to New York and opened Patria, an instant hit that was awarded three stars from The New York Times. Continuing his stream of success, he created Chicama, one of the first ceviche bars in the United States, followed by Pipa, a Spanish tapas restaurant. Recently, the ever-busy chef returned to his hometown of Miami and treated fine diners with OLA (which stands for “Of Latin America”). In addition to both OLAs, (there’s one in new York) Rodríguez currently presides over a handful of restaurants, which bear his unmistakable passion for Latin American flavors: Calle Ocho in Manhattan, Alma de Cuba in Philadelphia and Deseo at the Westin Kierland Resort & Spa in Scottsdale, Arizona. And if that weren’t enough, Chef Douglas Rodríguez is the author of four cookbooks and he is on the board of The Committee for Hispanic Children and Families, an organization dedicated to improving the lives of Latinos in the United States.

Carmen González
Carmen, The Restaurant
Not many aspiring chefs can say they rubbed elbows with true masters of the industry during their early days of culinary education, especially at renowned restaurants such as The Quilted Giraffe, one of New York’s finest dining establishments. However, Chef Carmen González can attest, having the opportunity to showcase her culinary skills there upon graduating from The New York Restaurant School.

Upon completion of her education, González relocated from New York to Miami. Since then, her passion for excellence and undying dedication to her career has enabled her to acquire a following of loyal clientele in South Florida for more than 13 years. In 1989, González opened the highly acclaimed Clowns in Coral Gables, Fla., commencing the journey for her food aficionados who trekked with her to The Miami Club in downtown Miami and then to Tamarind at the Sheraton Gateway Hotel. During her reign at Tamarind, the Miami Herald stated, “It’s been a long time since a restaurant struck with such stimulating yet thought-out dining. Credit belongs to star chef Carmen González”.

Today, González is a veteran chef and celebrated culinary artist who has been in the food arena of over 20 years. Her creative flare for cooking is apparent on every plate she prepares. In March 2003, she opened the doors to her latest venture, appropriately called Carmen the Restaurant (CTR) in Coral Gables, Fla., where she is the executive chef and sole proprietor.

David Garrido
Jeffrey’s Restaurant
Many find his crispy oysters on yucca chips with habanero honey aioli downright irresistible. Others can’t get enough of the black bean ravioli served with duck and shrimp in a black truffle sherry cream sauce. But whatever the dish, one thing is sure: there is a special inventiveness to the culinary creations of David Garrido, Executive chef of Austin’s renowned Jeffrey’s Restaurant & Bar. The son of a Mexican diplomat, David was born in Canada, grew up in Mexico, Puerto Rico and Costa Rica, and was schooled in Switzerland. While in Paris at age 19, he decided to become a chef and channel his cross-continental and adventurous spirit into dishes that have since won him numerous awards and accolades. He spent his early career in Texas working with acclaimed chefs and in 1991, he became Jeffrey’s executive chef, where he has built a reputation for his daring blend of Southwest and Latin flavors. In 1998, he teamed up with Jeffrey’s owners to open Cipollina, a neighborhood Italian bistro and deli and in 1999 he became a partner and executive chef of O’s Campus Café on The University of Texas at Austin campus. Never one to stop, Chef David was most recently involved in opening Jeffrey’s at the Watergate in Washington D.C.

Michelle Bernstein
Restaurant Azul
Rising young culinary star, Michelle Bernstein is the chef at Azul, Mandarin Oriental, Miami’s 120-seat signature restaurant. Articulate, detail-oriented and passionate about her cuisine, Miami native Bernstein has created Azul’s signature menu, featuring the Latin flavors of her childhood, blended with Asian, new Caribbean and classic French influences. The menu includes appetizers, called “new beginnings,” such as Seared Foie Gras with Chocolate ‘mole’ and fresh figs.

Chef Bernstein spent the early part of her life pursuing a career in dance, performing with the renowned Alvin Ailey Dance Company in New York. However, she has basked in the glow of the media spotlight for another art form–her culinary talent. Prior to taking the helm at Azul, she was executive chef and co-owner of The Strand, in Miami Beach.

Roberto Santibañez
Rosa Mexicano
This award-winning chef earned his stripes at Paris’ top culinary institutions before returning to his native Mexico, where he opened a series of ground-breaking restaurants that won acclaim and the bar of contemporary Mexican cuisine. Santibañez was born in Mexico City, where he essentially grew up in his family’s ever-active kitchen. He began cooking at an early age, encouraged by his grandmother, who loved sharing her passsion for recipes gathered abroad. Later, Santibañez traveled to Paris, France to obtain a classical culinary foundation at the renowned Le Cordon Bleu. Santibañez returned to Mexico City, moving on to be executive chef at El Olivo restaurant. “Looking back, I recall this period as the jumping-off point. I was ready to combine all that I had learned with everything I felt in my heart.”

Seeking new challenges, he left Mexico in 1997 to become executive chef of Fonda San Miguel in Austin, Texas, and in May 2002 he joined the team at Rosa Mexicano in Washington, D.C. as culinary director, where he continues Rosa’s rich tradition of Mexican cooking.

Aaron Sánchez
Paladar Restaurant
Known as pioneer in the creation of upscale Latin nouvelle cuisine, Aarón Sánchez is a name well-known in the most discriminating culinary circles – and he hasn’t even celebrated his 30th birthday yet. Currently the head chef and owner of Paladar, the funky and popular pan-Latin restaurant in New York, Chef Aarón was born in El Paso, Texas in 1973. As a boy he would help his mother prepare traditional Mexican dishes. By the time he was 16, his cooking finesse had earned him a place in a Masterclass with Chef Paul Prudhomme in New Orleans. In 1994, he returned to New York to work at Patria with Chef Douglas Rodríguez. After his years at Patria, Aarón delved into a handful of different restaurant ventures across the nation and served as a co-host of Food Network’s “Melting Pot.” “As a chef, I am always exploring new ways to prepare my signature dishes in the kitchen, but as a Latino man I truly enjoy the simplicity of grilling outdoors,” he said.

Priscila Satkoff
Salpicón
Growing up in Colonia San Angel, Mexico City, Priscila Satkoff came from a family that appreciated the art of fine dining. Her mother and grandmother taught her special recipes and techniques, which she keeps in a secret diary and uses today. In 1994, Priscila and her husband Vincent took their love of Mexican cuisine and opened ¡Salpicón! Located in Chicago’s charming Old Town section, the restaurant quickly emerged as one of the country’s best upmarket Mexican restaurants and remains a favorite spot for celebrities, out-of-towners and locals alike. Capturing the essence of regional Mexican cuisine, Chef Priscila highlights the regions of Jalisco, Chiapas, Oaxaca, Michoacan, Veracruz and the Yucatán.

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