Chef Bryan Hill Brings New Life to the Popular Chef’s Table at Blue Matisse Restaurant


Chef Bryan Hill, the new Executive Chef of the InterContinental Doral in Miami, is happy to call it his new home and bring his previous experience as a chef at other InterContinental properties to the Blue Matisse Restaurant & NAU Lounge.

His past highlights include cooking for two Super Bowls, a Pro Bowl, the Make a Wish Ball, and for many A-Listers. At one of his former properties, he started a farm-to-table experience where they had a 2 acre farm growing all of their produce. In addition, they had about twenty beehives producing their own honey.

Hill brought his vast experience to the InterContinental Doral in Miami, creating new menus and relaunching Blue Matisse’s weekday chef’s turntable, a South Florida staple for locals and guests alike.

Hill is influenced by classic cooking techniques and enjoys merging them with new and different cuisines. He is always on the lookout for “simple ingredients with a fresh, vibrant taste.” For example, he took a classic chicken mouse and infused it with poblanos and chihuahua cheese, and stuffed it into a chicken breast for a nice Latin flavor.

“I love browsing the produce section and developing a dish around fresh produce,” Hill said. “The best part is creating new dishes and having a whole kitchen to create. “

What’s her favorite food to eat? “A good steak is always on my favorite list, but you can’t go wrong with a good pizza,” Hill said. Although he has a whirlwind experience as a chef, his culinary inspirations are close to home. “There is nothing better than a meal prepared by my mother or my grandmother.”

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