February 20-24, 2019 Miami Beach
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Brakefield Kaytlin HS 1 e1542215322721 400x400 - Dangaran, Kaytlin

Kaytlin Dangaran
Executive Chef, Verde at Perez Art Museum Miami

Starr Restaurant Organization is proud to announce Chef Kaytlin Brakefield as the new Executive Chef of Verde at the Perez Art Museum Miami, located in the heart of downtown Miami.

Chef Kaytlin Dangaran brings a fresh approach to Verde which is informed by her diverse culinary experience. Learning to cook in her mother’s kitchen, Chef Dangaran recognized at a young age the importance of food and shared meals within her family and her community.

Trained at the French Culinary Institute in... READ MORE

Kaytlin Dangaran
Executive Chef, Verde at Perez Art Museum Miami

Starr Restaurant Organization is proud to announce Chef Kaytlin Brakefield as the new Executive Chef of Verde at the Perez Art Museum Miami, located in the heart of downtown Miami.

Chef Kaytlin Dangaran brings a fresh approach to Verde which is informed by her diverse culinary experience. Learning to cook in her mother’s kitchen, Chef Dangaran recognized at a young age the importance of food and shared meals within her family and her community.

Trained at the French Culinary Institute in Manhattan, Chef Dangaran gained invaluable experience in the kitchen of Gabe Thompson’s bustling West Village Italian restaurant dell’anima. Shortly after completing culinary school, Dangaran joined the opening team of Thompson’s L’Artusi as Sous Chef. Eager to expand her culinary knowledge and skills, Dangaran moved to San Francisco where she worked at the famed Quince and Cotogna.

It was during this time that Dangaran explored seasonal cooking, gaining expertise in a restrained style of creating dishes dictated solely by ingredients’ seasonal availability.

After two years in San Francisco, Dangaran returned to New York to accept the position of Chef de Cuisine at L’Apicio in the East Village. Ever seeking new opportunities to explore and expand her repertoire, Chef Dangaran relocated to Miami to helm the kitchen at Verde. In Dangaran’s first contribution to Verde, she created a special menu in celebration of Antoni Tàpies’s exhibit, ‘Tàpies: From Within,’ at the museum. Dangaran’s rustic Italian menu complements the seeminly simple but endlessly complex exhibition.

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For more information, chef interviews, etc. please contact Carma PR l Ashley Jimenez l Ashley@carmapr.com l 305.438.9200

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