About Chef Brian Cantrell

With more than 15 years of professional culinary experience, Brian Cantrell leads the ongoing development and execution of South Beach's most historic restaurant A Fish Called Avalon, specializing in modern American seafood.

Brian has taken his culinary skills and worked them into a unique artistry that gives A Fish Called Avalon's Seafood delicacies a very light, balanced flavor.  Brian's attention to detail and his commitment to maintaining consistency in each dish results in a memorable dining experience for each guest.

Brian, a North Carolina native developed an interest for cooking at an early age.  He attended Culinary School and then worked in the Atlanta market before working through Palm Beach, Nantucket, New Orleans, Birmingham and then back to South Florida.  Most recently, Brian served as the chef of Nemo Restaurant, earning many culinary distinctions in the process.

Brian's cooking philosophy is "What grows together, goes together" and "Non-confusion cuisine."  He is passionate about delivering the highest quality product possible and exceeding guest expectations.  He believes in keeping the cuisine simple and understated, yet providing a wide range of styles, ingredients, and cooking techniques.