Originally from Northern Illinois, William Crandall the newly appointed Chef de Cuisine at StripSteak by Michael Mina at the iconic Fontainebleau Miami Beach, has a passion for cooking dishes that highlight natural flavors. With over 10 years of culinary experience, Crandall is known for executing finesse in every meal he creates. In 2004, Crandall enrolled in the culinary arts program at Kendall College in Chicago, where he got his first post-graduation position at the acclaimed NoMi at the Park Hyatt. From 2008 to 2011, Crandall was mentored by rising star Chef Andrew Zimmerman, learning the ins and outs of the kitchen and mastering his culinary craft.
Crandall decided to relocate to Miami in 2011 to become part of the exciting and vibrant food scene that was steadily emerging. In 2013, he accepted a position as Sous Chef at Azul Restaurant at the luxurious Mandarin Oriental Hotel, eventually rising to Chef De Cuisine. There, he helped develop seasonal and inventive new menu items for the Asian-inspired eatery, and fostered relationships with artisan food vendors to ensure the highest quality ingredients were utilized in every dish.
After two years there, he took on the role of Executive Chef/Partner at Izzy’s Fish and Oyster in Miami Beach, where he was at the helm of restaurant’s operation drafting new menus, budgeting and developing the overall brand. Now, as Chef de Cuisine at the acclaimed StripSteak by Michael Mina at Fontainebleau Miami Beach, Crandall will apply classic techniques with contemporary flavors to create inspired dishes for the modern American steakhouse.