Manuel Echeverri

As the opening Chef de Cuisine of The Surf Club Restaurant, Manuel Echeverri oversees culinary operations and provides inspiration and leadership to the brigade working under his direction. He In his role, he imparts high standards through menu development with a focus on purveyor partnerships and is committed to quality execution that provides memorable dining experiences for guests.

A native...

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As the opening Chef de Cuisine of The Surf Club Restaurant, Manuel Echeverri oversees culinary operations and provides inspiration and leadership to the brigade working under his direction. He In his role, he imparts high standards through menu development with a focus on purveyor partnerships and is committed to quality execution that provides memorable dining experiences for guests.

A native of Bogota, Colombia, Echeverri moved to Miami after high school to pursue a career in music. He started working in restaurants to supplement his music gig and was quickly drawn to the culinary world. After receiving his Associate degree in the Culinary Arts from Le Cordon Bleu in Miami, Echeverri worked for Chef Julian Baker at Bice at the Cardoza, Bice at the Victor Hotel, and the Pelican Café. In 2011, Chef Baker recruited Echeverri to take the helm as Chef de Cuisine of his then new restaurant, Toscana Divino. In 2013, Echeverri, seeking to continually elevate his skills, embraced an opportunity to work for Chef José Andrés, quickly rising to Sous Chef and then Senior Sous Chef shortly thereafter. In 2016, Chef Andrés announced his upcoming restaurant, The Bazaar MAR, and brought on Echeverri as Chef de Cuisine.

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