Manuel Echeverri
Concept Chef / Partner | Culinary development and innovation with drive on guest experience, efficiency and optimum results.
- Role
- Concept Chef Partner at José Andrés Group
- Location
- Miami, FL, US
- LinkedIn followers
- 500 followers
About Manuel Echeverri
My true culinary journey started with Chef Julian Baker at Bice at the Cardozo Hotel, together we opened Bice at the Victor Hotel where I truly developed proper foundations and respect for the culinary craft. Shortly after I was appointed as CDC for the Pelican Café. In 2011, I had the opportunity to work alongside Julian Baker as he recruited me to take the helm as Chef de Cuisine of a new restaurant, Toscana Divino; to develop a truly authentic Tuscan concept for witch I spent time in Florence, Tuscany working with Chef Marco Stabile in his Michelin-starred Restaurant Ora d’Aria.In 2013, seeking to continually elevate my 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 me as Chef de Cuisine.I then moved to Thomas Keller’s The Surf Club Restaurant, attracted to the concept and to the prospect of working for a restaurant with such high standards, attention to detail, and quality ingredients. I had the opportunity to learn from Chef Keller and excited to adopt his core values into his career and personal life. As Chef de Cuisine, Manuel Echeverri oversaw all culinary operations in The Surf Club Restaurant’s kitchen, providing inspiration and leadership to the brigade working under his direction and leading the restaurant to earn a Michellin Star.In 2022, I came \"back home\" and rejoined Chef José Andrés as Director of Research and Development for the Bazaar brand and was promoted to Concept Chef / Partner a little over a year after.
Experience
Concept Chef Partner
Jul 2023 — Present · Miami-Fort Lauderdale, FL, US
Culinary director for The Bazaar by Jose Andres brand. Development of current and new menu & concepts.
Education
Le Cordon Bleu
Associate's degree, Culinary Arts
2005 — 2007
Skills
- Food Service
- New Restaurant Openings
- Recipes
- Catering
- Food Safety
- Banquets
- Event Management
- Customer Satisfaction
- Food
- Chef
- Wine
- Restaurant Management
- Hospitality
- Cooking
- Hospitality Industry
- Hotels
- Cuisine
- Fine Dining
- Pre-Opening
- Menu Development
- Sanitation
- Food Quality
- Menu Costing
- Hospitality Management
- Labor Control
- Restaurants
- Food
- Micros
- Food & Beverage
- Gourmet
- Culinary Skills
- Team Leadership
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