Frederic DelaireExecutive Chef, Loews Miami Beach Hotel
Chef Frederic Delaire is Executive Chef of Loews Miami Beach Hotel. He spearheads all culinary aspects of the iconic 790-room, oceanfront resort including the signature restaurant Preston’s, Sushi SoBe, Nautilus Bar & Grill, SoBe Scoops, Room Service and all banquet functions. Chef Delaire brings his enthusiasm for food, creativity and years of French training to Loews Miami Beach Hotel, creating menus that are inspired, innovative and most of all, delicious.
Prior to joining the Loews Culinary Team, Delaire was Executive Chef of the historic National Hotel for almost eight years. There, he assisted in the creation of the French fusion Tamara restaurant, which received abundant praise and accolades from guests and media alike. Originally from Southwest France, Chef Delaire became intrigued by food and its artistry at a young age while watching and working with his grandfather, a well-known baker. This led him to pursue his passion by studying at the La Palm School for Culinary Arts in France.
Delaire began his career in the United States working as a culinary supervisor with Chef Pascal Oudin, a renowned Chef and owner of several acclaimed South Florida restaurants. Additionally, his culinary repertoire includes positions at Michelin-rated restaurants with legendary French Chefs including the famous Jules Verne restaurant, located on the 2nd floor of the Eiffel Tower and Three Michelin-star restaurant L’Aubergade with Michel Trama.
Since coming to Loews Miami Beach Hotel, Chef Delaire has been instrumental in reinventing the hotel’s amenity program, developing a fresh look and elevated approach to banquet menus and presentations, while also introducing creative concepts such as the hotel’s retro ice cream parlor, SoBe Scoops. He has also breathed new life into all of the resort’s delectable food and beverage outlet menus.
Chef Delaire has participated in the South Beach Wine & Food Festival for many years, collaborating on spectacular dining events including the Tribute Dinner and Southern Brunch, with his dishes continuously recognized among the best of the festival by media and food critics.