Behind The Line: 1 Bleu in Bal Harbour

Chef Mark Militello behind the line
Chef Mark Militello behind the line
Jacob Katel
Mark Militello is to South Florida cuisine what Muddy Waters is to Chicago Blues, an originator of the art form. As a member of the "Mango Gang" alongside Norman Van Aken, Douglas Rodriguez, and Allen Susser, Chef Mark helped pioneer "New World" cuisine, the South Florida marriage of refined technique and regional influence. That was Miami in the 1980's.

Nowadays Mark is the Executive Chef at the Regent Bal Harbour, which means he's in charge of all culinary operations on the property including 1 Bleu restaurant and the View Bar. Here are some recent Tuesday night pictures from the kitchen of 1 Bleu.

Oysters wrapped in shoestring potatoes, fried, and served with caviar
Oysters wrapped in shoestring potatoes, fried, and served with caviar

A Militello specialty
A Militello specialty
Care for some wine with that cheese?
Care for some wine with that cheese?

Prepping bottle service.
Prepping bottle service.

Bean counting, number crunching, and the bottom line
Bean counting, number crunching, and the bottom line

Exotic salts? I had no idea
Exotic salts? I had no idea

That is so cool
That is so cool

Makin it happen
Makin it happen

The line is of the essence
The line is of the essence

Chef Larry LeValley, running the pass, has worked with Mark for years
Chef Larry LeValley, running the pass, has worked with Mark for years


You got served
You got served

Gon fishin
Gon fishin

Asparagus
Asparagus

Wrappin it up
Wrappin it up

Invest in gold
Invest in gold



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