About Chef Kal Abdalla

A native of Arwad Syria, 33-year restaurant veteran Kal Abdalla was born into a family that was wholehearted about every dish that was set on the dinner table. Growing up, Abdalla and his family had access to the freshest Mediterranean fish, seafood and Middle Eastern spices just steps from their home - ingredients that play an active role in Abdalla’s cuisine today. Inspired by the island’s cuisine rich in influences from Greece, Southwest Asia, Turkey and France, Abdalla would spend hours in the kitchen observing techniques and proper measurements in order to replicate dishes and determine how to add his own twists and complements to family recipes.

At age 18, Abdalla decided to develop his gastronomic foundation and secured a position as an apprentice on Deimantas, a prestigious European cruise line, where he was able to work closely with the executive chef and expound upon his natural talent. After finishing a three-year term with Deimantas, Abdalla spent the next few years traveling and researching different cuisines in the finest restaurants in over 30 countries including France, Argentina, England, Ireland, Morocco and Japan.

In 1983, Abdalla was named the Executive Chef of The Forge in Miami Beach, a position he held for 20 years and garnered multiple accolades and awards such as Wine Spectator’s “Best Steak in America” and the Chaine des Rotisseurs’ “Best Restaurant of the Year” award, in addition to having the honor to cook his acclaimed Pheasant Gallatine with Leek Sauce for President Reagan’s second inaugural luncheon in 1985. Hungry for more, Abdalla decided to move North of Miami to take on an executive chef position at Giorgio’s Grill in Hollywood, FL and eventually became part-owner and chef to Prezzo Restaurant and Martini Bar in Aventura, FL, where he was able to have his hands in all aspects of the restaurant.

With Miami in his heart, Abdalla was presented with an offer he couldn’t refuse in 2010 - an opportunity to team up with Don Glassie, owner of the iconic Ocean Drive seafood staple A Fish Called Avalon, to take the reins as the new executive chef and general manager of the restaurant. Staying true to the predominantly seafood menu and use of farm fresh, seasonal ingredients, Abdalla pulls from his international travels to add new layers of flavor to the modern American dishes.

“A Fish Called Avalon is a 22-year old tradition in South Beach,” says Abdalla. “It is an honor to be able to join forces and apply my 33 years of experience with an establishment that has a similar investment in Miami’s foodies. I look forward to preserving the restaurant’s reputation and setting the tables with award-winning cuisine.”