Click here for ADA Accessibility Information
O'Connell

Neil O'Connell

Scarpetta by Scott Conant

Chef de Cuisine of Scarpetta at Fontainebleau Miami Beach, Chef Neil O’Connell is known for his creativity and attention to detail. With over fifteen years experience in the industry, O’Connell is passionate about adding extra dimensions to his dishes.

Originally from the United Kingdom, O’Connell graduated from Derbyshire’s High Peak Culinary School in 2000 with a national diploma in hospitality, catering, and institutional operations. Shortly after graduating, he became Senior Chef de Partie at the Forum Café in Sheffield, a high volume establishment in the city center where he was responsible for managing the cold and pastry sections and supervising a new commis chef.

At Haley’s Hotel in Leeds, UK, O’Connell was named Junior Sous Chef of the inn’s fine dining restaurant and supervised chefs with a keen sense of leadership from 2004 – 2007. In June 2010, he accepted the position of Sous Chef at Devonshire Arms, a country house hotel and spa famous for its Michelin Star restaurants located in Bolton Abbey, UK.

While acting as the corporate development chef for Michael Caines in 2011, O’Connell worked at various upscale sites, including Gidleigh Park and Bath Priory. He developed menus for all the properties, managed kitchens within Michael Caines’ Abode group, and was Senior Sous Chef for the opening of Caines’ chic Manchester-based restaurant from 2011 – 2013.  

After moving to the States, O’Connell’s talent drew him to the Fontainebleau Miami Beach where he held the position of Chef de Cuisine at Vida, the hotel’s American brassiere, from 2013 – 2015. Now as the Chef de Cuisine of Scarpetta, O’Connell is committed to preparing the highest quality dishes.

More about Neil O'Connell

What is your ultimate comfort food?Fries with curry sauceIf you weren't a chef, what would you be?AirforceWhat three things are always in your pantry?Malt vinegar, HP brown sauce and marmiteIf you could cook with anyone in the world, who would it be?Paul Bocuse