February 20-24, 2019 Miami Beach
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Byron Alabado

Chef Byron Alabado
SUSHISAMBA Miami Executive Chef

“Finding the balance of different ingredients at SUSHISAMBA is an exciting challenge every day. The Peruvian chiles, the fresh seviches, the Japanese concept of umami. I love bringing it all together.”

Executive Chef Byron Alabado rose quickly through the ranks to Executive Chef position of SUSHISAMBA Miami. With his deep knowledge of local seafood, passion for cooking, and significant culinary experience in both NYC and Las Vegas, Byron brings his own brand of expertise and energy to the “samba” kitchen.

As a kid in the Manhattan suburb... READ MORE

Chef Byron Alabado
SUSHISAMBA Miami Executive Chef

“Finding the balance of different ingredients at SUSHISAMBA is an exciting challenge every day. The Peruvian chiles, the fresh seviches, the Japanese concept of umami. I love bringing it all together.”

Executive Chef Byron Alabado rose quickly through the ranks to Executive Chef position of SUSHISAMBA Miami. With his deep knowledge of local seafood, passion for cooking, and significant culinary experience in both NYC and Las Vegas, Byron brings his own brand of expertise and energy to the “samba” kitchen.

As a kid in the Manhattan suburb of Edison, New Jersey, Byron dreamed of being a chef while watching his mom cook traditional Filipino food at home. With both parents working, he loved taking up the challenge of cooking for himself developing culinary passion and from an early age.

Byron attended The Art Institute of New York City earning an Associates of Occupational Studies in Culinary Arts & Restaurant Management degree. While at The Art Institute, Byron found himself at V-Steak House by Chef Jean-Georges working as an intern and was subsequently hired full time as a Chef de Partie. In 2009, Byron headed west to experience the booming Las Vegas restaurant scene first hand, working in myriad roles including Master Cook at Caesars Palace. In Las Vegas, he would eventually open Serendipity 3, which paved a direct path to opening a second Miami Beach location, where he earned an Executive Chef title.

Most recently, Byron spent 3 years at Monty’s Sunset where he sharpened his knowledge of all things seafood-related, from raw bar to local catch. During his time at Monty’s he was able to significantly increase cooked fish dishes. He even earned an appearance on The Cooking Channel’s Emeril’s Florida, which featured Monty’s Sunset in their “Waterfront Favorites” episode.

At SUSHISAMBA, Byron is inspired daily. “Having the fresh sea food right outside your door, how can not be inspired as chef,” he says, “From kayaking to where you can catch local snappers, to snorkeling for spine lobster to heading out to the deep waters for tuna, mahi, swordfish, and grouper, it’s all in our backyard.”

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