Sean Bernal

  • Blogs

    August 22, 2012

    What Happens at Chef's Club Stays at Chef's Club

    Chef's Club, an informal gathering of some of Miami's hottest talent, has been meeting about every other month since about 2006. This invitation-only gathering of chefs and industry-insiders has a pretty simple goal -- to build and nurture a sense of community among South Florida restaurant professi ... More >>

  • Dining

    August 9, 2012
  • Blogs

    August 9, 2012

    Estiatorio Milos: Exquisite Mediterranean Seafood, If You Can Afford It

    Estiatorio Milos rolled into South Beach with a roar of pre-opening buzz this past May. Costas Spiliadis, who has four other Estiatorio locations in his global den, spared no expense in creating a splashy restaurant elegantly clad in white marble, rich woods, and pressed white linens. Glass windows ... More >>

  • Blogs

    May 19, 2012

    Sean Bernal Out At Estiatorio Milos

    Sean Bernal is out as executive chef at new Estiatorio Milos, which opened less than a month ago on South Beach.A call to the restaurant confirmed the chef was no longer behind the burner, though details weren't released.Bernal's Facebook page may have given some indication as to what happened.  ... More >>

  • Blogs

    May 10, 2012

    Estiatorio Milos Marketa: Imported Seafoods, Homemade Greek Yogurt, Barrel-Aged Feta

    The long anticipated Estiatorio Milos debuted this week on at 730 First Street on South Beach (305-604-6800) and wow, it's a stunner. The 200-seater is clad in white marble and polished woods of various tints, with virtually every inch of the space vying for visual attention. The seafood display fea ... More >>

  • Blogs

    March 7, 2012

    New Estiatorio Milos to Compete With Joe's and Prime One Twelve

    ​So there's no more rumor-mongering, let's get all the facts straight, starting with the name of the new restaurant opening across from Joe's Stone Crab in mid-April: Estiatorio Milos. No, it's not in the former Au Pied de Cochon space. Yes, you have been getting the name wrong. But that's okay -- ... More >>

  • Blogs

    December 29, 2011

    Asia De Cuba's Crispy Tofu: A Dish Non-Vegetarians Should Love

    ​Of all of the Latin American-Asian fusion dishes on Asia de Cuba's diversely unique menu, why would you order slabs of brown tofu? Because they're damn good and you don't have to be vegetarian to enjoy them. Dining with a vegetarian - when you are a natural carnivore who seeks out beef, veal, lam ... More >>

  • Blogs

    December 21, 2011

    Nothing Says Holiday Celebration Like a Caipirinha Throwdown

    Lesley ElliottAll in favor of decapitation, say "aye." ​When you think of a bunch of the city's top chefs getting together to celebrate the holidays, what do you picture? A whole roasted pig and caipirinhas? No? Well, at Sugarcane in Midtown, Timon Balloo pulled out all the stops Monday evening to ... More >>

  • Blogs

    October 13, 2011

    Blue Door Fish Says Goodbye with Winemaker Dinner

    Aww, shucks. This could be Blue Door Fish's last winemaker dinner.​We know you're all torn up about the news we broke last week regarding Blue Door Fish's final bow, so might we suggest you celebrate it with a few glasses of wine and five hearty courses instead of simply drowning your sorrows in a ... More >>

  • Calendar

    September 22, 2011
  • Blogs

    August 5, 2011

    An Oyster Tutorial With Sean Bernal Of Blue Door Fish, Part Two

    Lesley Elliott​In celebration of National Oyster Day, we present the second installation of our oyster tutorial with Executive Chef of Blue Door Fish and oyster savant extraordinaire, Sean Bernal. Yesterday, he opened up the kitchen and gave us a lesson in everything mollusk related, and today we ... More >>

  • Blogs

    August 4, 2011

    An Oyster Tutorial With Sean Bernal Of Blue Door Fish

    Lesley Elliott​Tomorrow is National Oyster Day, as if we needed an excuse to honor the most delectable of readily edible seafood, fit for consumption as soon as it is pulled from the sea. We begged Executive Chef Sean Bernal of Blue Door Fish at the Delano, for public insight into his private coll ... More >>

  • Blogs

    April 6, 2011

    For Sean Bernal's Wedding, Love (Doesn't) Bite

    Love Bites is a regular column on Short Order. Find other installments here.This week's column is going to focus on the nuptials of one of my favorite Miami chefs, Sean Bernal, and his lovely bride, Natalie, formerly the marketing specialist at Whole Foods in Coral Gables... and, of course, the vitt ... More >>

  • Blogs

    March 25, 2011

    Chef Sean Bernal Leaves Sushi Samba To Do His Own Thing

    ​Chef Sean Bernal has left Lincoln Road's Sushi Samba to start his own restaurant. Bernal left a comment on a Short Order post saying: "Just an FYI I am no longer at Sushi Samba. I have left to open my own restaurant. Coming soon!!!" Reached by email, Bernal said that he couldn't say much more ... More >>

  • Blogs

    March 24, 2011

    Kareem Anguin Jerks Around With Oceanaire's Menu

    Anguin is makin' 'em crazy with his Jamaican jerk.​When we found out that not only is Kareem Anguin, the new executive chef at Oceanaire, celebrating his big 3-0 this weekend but that he'll also be doing so at Taste of Brickell, we figured it was time to introduce him to the masses. (He said he pl ... More >>

  • Calendar

    March 17, 2011
  • Blogs

    August 18, 2010

    Oceanaire Seafood Room Saves Money With New Chef Hire

    ​The management team searching for a new executive chef for Oceanaire Seafood Room in Miami evidently didn't have to travel very far. They announced yesterday that Kareem Anguin has been promoted to serve as the replacement for recently departed Sean Bernal. Anguin, from Jamaica, is a graduate of ... More >>

  • Blogs

    July 13, 2010

    Miami Chefs Take Advantage of Free Agency

    Jeff McInnis is the latest to seek greener pastures.​Chef Micah Edelstein left Grass Restaurant & Lounge. Then chef Brian Cantrell left A Fish Called Avalon. Then chef Brandon Benack left Emeril's Miami Beach. Then chef Sean Bernal left Oceanaire Seafood Room. Then chef Justin Albertson left T ... More >>

  • Blogs

    June 29, 2010

    Sean Bernal Quits the Oceanaire Brickell UPDATE

    ​Despite working for a chain, chef Sean Bernal has always brought local authenticity to the Brickell outpost of the Oceanaire Seafood Room. But we found out via Facebook that Bernal has decided to move on from the restaurant. He wrote, "Today is a good day, my tenure as the executive chef of the O ... More >>

  • Blogs

    June 28, 2010

    Miami Chefs Attend Club Med Wine & Food Fest

    Photo by Riki AltmanChefs in Punta Cana, Dominican Republic for Club Med's 2010 Wine & Food Festival.​Club Med, the all-inclusive vacation concept company with its North American headquarters in Miami, has hosted an annual culinary event for years, but it was always kept on the down low.  ... More >>

  • Blogs

    May 21, 2010

    Oil Spill Reactions From Miami Seafood Chefs and Purveyors

    via U.S. Coast GuardIncendiary device prior to being used in a controlled burn of concentrated oil in the Gulf of Mexico.​The BP oil spill has put all of South Florida in an officially declared State of Emergency. Not long before that announcement was made, we reached out to seafood industry folks ... More >>

  • Blogs

    May 12, 2010

    Chef Sean Bernal of The Oceanaire Seafood Room: Interview, Part Two

    Chef Sean Bernal​Here's Part Two of our interview with Chef Sean Bernal. You can read the first part of the interview here.What do you consider the three most important factors on a plate?First is the flavor combinations. Second is the color on the dish. Next one, is it has to be aesthetically rig ... More >>

  • Blogs

    May 11, 2010

    Chef Sean Bernal of The Oceanaire Seafood Room: Interview, Part One

    Chef Sean Bernal​Locals would be hard-pressed to find anyone more downright passionate about seafood. Ask executive chef/operating partner Sean Bernal from The Oceanaire Seafood Room in Mary Brickell Village about anything with scales, fins, or claws and he has an encyclopedic knowledge. And ... More >>

  • Blogs

    April 22, 2010

    Oceanaire Seafood Room Brickell Hosts Chef's Club

    Jacob KatelCan you name all these chefs?​ Monday night at The Oceanaire Seafood Room in Brickell, Chef Sean Bernal hosted the Chef's Club, a semi-monthly meeting of some of the tri-county's best food talent for eats, drinks, talkin' smack, and hanging out. Just some of the chefs who came through w ... More >>

  • Calendar

    March 18, 2010
  • Blogs

    November 20, 2009

    Feelin' Groovy: Beaujolais Nouveau Luncheon at Au Pied de Cochon

    ​Another year, another Beaujolais luncheon, another boast that the current crop is the best in years. "You get a vintage like this every century. Last one as good was 1947," insisted winemaker Stéphane Queralt. I didn't want to say this to Stéphane, but in spite of a positive spin on the 2008 vi ... More >>

  • Blogs

    November 5, 2009

    The Oceanaire Brickell: Notes From the Sea Butcher

    Jacob KatelEzequiel Canul spends his day in a freezing room breaking down fish.​A sea butcher is the knife artist behind the filet of fish on your plate. In the case of the Oceanaire Seafood Room, the sea butcher is Ezequiel Canul, a.k.a. E-Z.He 9-to-5's his way through the day in a freezing cold ... More >>

  • Blogs

    October 15, 2009

    Talula & Rigatoni, Oceanaire & Caymus, Gonzalo & Olé, the FTC & Me

    ​Talula turns ItalianTalula restaurant recently launched Buon Appetito!, also known as Wednesday pasta night.  "We wanted to give our diners a special taste of the type of food we love cooking at home for our families," says Andrea Curto-Randazzo, the Italian chef/co-owner who opened Talula i ... More >>

  • Calendar

    September 17, 2009
  • Blogs

    September 16, 2009

    Behind the Line at Oceanaire Seafood Room in Brickell

    Jacob KatelExecutive Chef Sean Bernal is a swordfish samurai.​ The Oceanaire Seafood Room is a classy joint in Brickell with a partytime atmosphere. It's not at all stuck up, lame, pretentious, or boring. At high velocity the kitchen operates like a well oiled machine. At least that was the case w ... More >>

  • Blogs

    September 14, 2009

    Chefs Club Miami & Whole Foods Market: An Unholy Alliance

    ​"Begun in 2006 as a series of intimate, word-of-mouth chef gatherings at restaurants all across South Florida, Chefs Club Miami -- now boasting a membership of more than 30 of the town's culinary innovators and restaurant industry honchos -- is proud to announce its recent partnership with Whole ... More >>

  • Blogs

    September 2, 2009

    The Kitchen Sink: Lifefood Gourmet, Konexpress, Seafood and Summer Soirees, Monday Delights, and Mango Cafe

    Michael Schott It's not a burger, it's piece of mind on a plate (that tastes good, too)​Fresh from our inbox to your computing devices, we're serving up some local food news you can chew.  Digest these restaurant announcements and offers as you make Labor Day plans:Lifefood Gourmet now ... More >>

  • Blogs

    August 5, 2009

    The Chefs Club, Where South Florida's Best Chefs Eat, Network, Make Deals and Bust Balls In Pictures

    Jacob Katel​ The mafia's got a way of referring to itself called "this thing of ours." Chefs are the same, not a mob, but a network of bosses, underbosses, and soldiers who put in work to bring home the fattest envelopes and be recognized for their accomplishments. It's no secret society, the rest ... More >>

  • Blogs

    December 5, 2007
  • Blogs

    August 22, 2007
  • Dining

    March 22, 2007

    Catch of the Year

    Classic American seafood finds a sequel in Miami

  • Dining

    November 20, 2003

    Side Dish

    Ceviche masters and the return of Johnny V

  • Dining

    May 23, 2002

    Do the Shuffle

    A number of famous South Beach chefs have ditched their dance partners

  • Dining

    December 6, 2001

    Two to Tambo

    Let's say Tambo is a nice Japanese-Peruvian-Miamian work in progress