Behind the Line

Behind The Line: 1 Bleu in Bal Harbour

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.



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Jacob Katel
Contact: Jacob Katel