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.
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