JANE HERNANDEZ OF BODEGA TAQUERIA Y TEQUILA
Born and raised in the sun-kissed city of Los Angeles, California, Jane Hernandez has more than two decades of creative expertise under her apron. With a prolific track record in culinary ideation, product/program development, and concept prototyping, Hernandez holds the distinguished title of Vice President of Culinary at Bodega Taqueria & Tequila, the rapidly expanding national brand renowned for its fast-casual taco joint-by-day and speakeasy-style lounge-by-night concepts. Throughout her career, Hernandez has held executive positions with globally-recognized companies such as Subway and Starbucks, as well as notable hospitality brands like Kimpton Hotels, PKR Group and Trio & Spectra Restaurant Group. In her new role with the South Florida-based brand, Hernandez oversees everything from scratch development of new menu items to the development of the culinary teams at Bodega’s multiple locations across South Florida, Chicago, and coming soon to Nashville and Washington D.C. A proud alumna of the California Culinary Academy in San Francisco, California, Hernandez spent her formative years in the kitchen of Farallon in the Bay Area.Having recently moved from Seattle to Miami, Hernandez is excited to create authentic and innovative culinary experiences at Bodega Taqueria y Tequila that reflect her impressive pedigree, California-inspired style, and her commitment to community and team camaraderie.
MICHELLE BERNSTEIN
Born and raised in Miami of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is a fixture in the culinary world, paving the way for bright Latin flavors and standout ingredients in her lively, vibrant cuisine. These days, Bernstein’s schedule is more jam-packed than ever, juggling multiple projects with her husband and business partner, David Martinez, while hosting several cooking shows on television. Together, they own and operate Michelle Bernstein Catering, developing incredible menus for catered events large and small. In 2019, Bernstein and Martinez teamed up to open the award-winning Café La Trova on Calle Ocho in the heart of Miami’s Little Havana neighborhood. Additionally, they are partners in the internationally recognized Miami Beach cocktail bar, Sweet Liberty, as well as La Cañita located in Miami’s Bayside Marketplace which celebrates the food and flavors of the Caribbean with influences from Central and South America. More recent projects include Michy’s Chicken Shack and Lunchería, both located in the new Downtown Miami food hall, Julia & Henry’s. Coming soon, a modern take on the beloved, award-winning Sra. Martinez will open in Coral Gables (2023). Sra. Martinez promises to bring an experiential and exciting dining, cocktail and live music venue to the area. Bernstein also devotes time to causes she is passionate about, including Common Threads, a national program that she brought to the South Florida community to teach underprivileged children about cooking and eating healthy.
PAULA DASILVA OF THE RITZ-CARLTON, FORT LAUDERDALE
Director of Culinary and Beverage at The Ritz-Carlton, Fort Lauderdale Paula DaSilva is directly responsible for the property’s culinary outlets, beverage and wine program, in-room dining, Club Lounge, stewarding, purchasing and receiving and banquet operations. In addition, she continues to refine and strengthen operational and financial excellence with a substantial focus on elevating the customer experience. She brings more than two decades of expertise in professional cooking, kitchen management and an unyielding dedication for excellence to the property. Prior to this position, DaSilva served as Executive Chef, a role in which she executed innovative and speed-to-market offerings to position Burlock Coast amongst Fort Lauderdale’s top culinary destinations. DaSilva, who also worked at 3030 Ocean at the Harbor Beach Marriott in Fort Lauderdale under Chef Dean James Max, earned a slot on Season 5, in 2009, of FOX’s Hell’s Kitchen with Gordon Ramsey; she finished as the season’s runner-up and fan favorite, cementing her place as one of Florida’s celebrity chefs.
ADRIENNE GRENIER OF BURLOCK COAST AT THE RITZ-CARLTON, FORT LAUDERDALE
Adrienne Grenier, culinary school graduate with a Bachelor’s in Food Science and Nutrition, began her career in 2005 at 3030 Ocean Restaurant, learning under esteemed chefs Dean Max and Paula DaSilva. She honed her skills in Southern California, cooking at Gordon Ramsey’s Michelin-starred restaurant before returning to South Florida in 2010 to work with DaSilva again at 1500 Degrees Restaurant, earning acclaim and winning Food Network’s Chopped. Returning to 3030 Ocean as Executive Chef, Grenier emphasized local produce and seafood before a stint in Brooklyn where she opened Pasta Louise amidst the pandemic. In 2023, she returned to South Florida as Chef de Cuisine of Burlock Coast, where she demonstrates her capacities as one of South Florida’s foremost culinary talents by incorporating her innate skill in combining flavors found in locally sourced ingredients into the modern coastal cuisine featured in the restaurant’s diverse menu.
SAMANTHA KANTERMAN, EXECUTIVE PASTRY CHEF, THE RITZ-CARLTON, FORT LAUDERDALE
Samantha Kanterman, the Executive Pastry Chef at The Ritz-Carlton, Fort Lauderdale, brings innate creativity and a passion for flavorful ingredients to the culinary world. Her professional journey, fueled by a Bachelor’s degree in Restaurant Management from the esteemed Rosen College of Hospitality Management at the University of Central Florida, is a testament to her dedication and love for the art of pastry making. Her inspiration to dive into the fast-paced hospitality industry stems from a profound appreciation for the community and connections fostered over meals. Samantha is particularly moved by the ability of food, especially desserts, to bring together individuals from diverse backgrounds, culminating in a shared, sweet ending. When she’s not orchestrating the dessert symphony at The Ritz Carlton, Fort Lauderdale, Samantha indulges in her hobbies, which include soaking up the sun at the beach, lifting weights, and immersing herself in music. Her favorite culinary creation? Oreo Cheesecake.
MARTA DE LA CRUZ MARRERO, FOOD & BEVERAGE OPERATIONS MANAGER, THE RITZ-CARLTON, FORT LAUDERDALE
Marta De La Cruz Marrero stands as a dynamic and accomplished Food and Beverage Operations Manager at the prestigious The Ritz-Carlton, Fort Lauderdale. With over 19 years of rich experience in luxury and lifestyle hotels, resorts, and restaurants, Marta’s journey to management roles showcases her dedication and mastery of operations across the dynamic hospitality industry. Marta’s exceptional skills and decision-making prowess have led to numerous accolades, including the coveted SABRE Restaurateur award by Marriott International in 2018. Selected from 900 nominees, she emerged as a global discipline award winner, securing a place in the top 10 and winning the Americas, competing against the world’s best restaurateurs within the Marriott company. Marta was also named as the 2021 Leader of the Fourth Quarter, a prestigious honor awarded by The Ritz-Carlton Hotel Company, L.L.C. A foodie and cocktail aficionado at heart, Marta loves exploring different restaurants and bars, enjoying beach days, and taking her dog on car rides and park visits.
MARTHA PALACIOS, JARANA
With a vibrant career spanning over two decades, Martha Palacios has seasoned her keen culinary skills across South America, stirring up flavors in Peru, Colombia, Argentina, and Chile. Her international exposure is vast, including a significant decade in Japan. Born in Lima, Peru, Martha’s culinary journey has been shaped by her education at San Ignacio de Loyola University and influenced by her grandmothers’ teachings from Cuzco and Lima. With significant roles at renowned establishments like Panchita and La Mar by Gastón Acurio, Martha’s leadership as Executive Chef at JARANA in Aventura highlights her commitment to authentic Peruvian cuisine and the philosophy of cooking with love. Beyond her culinary achievements, Martha’s dedication to her family and her joy in both the kitchen and personal life reflect her passion, earning her recognition such as the title of “Best Female Chef” by El Comercio in 2022.
ROXANA GARCIA OF FOX’S LOUNGE
Roxana Garcia, a culinary professional hailing from Venezuela, discovered her love for cooking through the fond memories of her mother’s kitchen. Inspired by her family’s culinary traditions, Roxana pursued a career in gastronomy, starting with roles in events and catering before making her mark in the culinary scene of the United States. Throughout her career, she has worked with renowned establishments like Bocas Group and Hilton, and even ventured into entrepreneurship with her own business, Kapas Food. Now serving as the Executive Chef at Fox’s Lounge in South Miami, a Lost Boy & Co. concept, Roxana continues to delight patrons with her creative flair and impeccable execution. Her approach to cuisine blends tradition with innovation, resulting in dishes that tell stories and bring people together.
ASHLEY STANTON OF ISABELLE’S GRILL ROOM & GARDEN, THE RITZ-CARLTON, COCONUT GROVE
A native of Buffalo, New York, Ashley Stanton has been part of The Ritz-Carlton family in Florida for a majority of her food and beverage career. A member of The Ritz-Carlton Coconut Grove, Miami culinary team since 2012, most recently in the role of Executive Sous Chef, Stanton now serves as Executive Chef for the entire property. Across all elements of culinary operations, she brings nearly 15 years of expertise, creativity and unyielding dedication to the resort. Upon joining the brand, she rose through the ranks across a variety of positions at the property, gaining extensive management experience and familiarizing herself with Coconut Grove and the market’s evolving tastes. Stanton has received a number of awards and recognition for her culinary management skills, has competed in television competitions such as Guy’s Grocery Games on Food Network, and keeps her playful side in the spotlight with creations such as her Smithworks Vodka first place award-winning Buffalo Chicken Wing Bloody Mary. Her intimate knowledge of the brand and clientele, coupled with her passionate energy for hospitality, led her to be named Executive Chef of the property in 2021.
SUMMER BAILEY OF BOULON BRASSERIE
A graduate of Pastry Arts at the French Culinary Institute, Executive Pastry Chef, Summer Bailey, brings a resume adorned with all the great New York finesse that restaurateur Jeff Gigante was looking for when building the opening team for his Next Level Brands’ concept Boulon, a french Brasserie that opened January 2023 in the heart of Water Street. Bailey studied under Christina Tosi of Momofuku’s MilkBar, a dream-job at the time. She shares Tosi’s approach to dessert-making. “Desserts should make you feel like you are traveling back to a time in your childhood,” she says, “they should bring you a sense of time and place that ultimately conjures the sweetest memory.” During her years spent under celebrity chef Andrew Carmellini at The Dutch in New York she was recognized for those efforts, which quickly graduated her from pastry cook to pastry chef. The promotion came with recognition in- and out- of the kitchen, and followed her to Tampa where she got her Florida start as Executive Pastry Chef at the iconic Bern’s Steak House. Bailey has been recognized by media outlets like Vogue, Real Simple, First We Feast, Time Out NY, and Food & Wine Magazine for her delicious desserts, and says that even the hard-working have “pinch-me moments.” Two of her career highlights include participating in Dominique Ansel’s Midnight in Paris during New York City Wine & Food Festival, and preparing her play on a Louisiana staple – a bananas foster souffle – for CNN’s “Just Desserts.” In her role as Executive Pastry Chef, Bailey oversees Boulon Bakery and all of the Next Level Brands’ dessert programs.
HEATHER RIVAS OF BOULON BRASSERIE
As an industry veteran with over 15 years of experience in high volume, casual, and fine dining restaurants, Heather Rivas brings a wealth of knowledge and passion to her position as General Manager of Next Level Brands’ brand-new Boulon Brasserie in Tampa, Florida. An Ohio native who studied Health & Nutrition at the University of Cincinnati, Rivas has dedicated her career to learning and understanding people, food, and the relationship between the two. With an unquenchable appetite for knowledge of the hospitality industry, combined with her ambitious nature, Rivas honed her restaurant business acumen at some of the top destinations on the East Coast and in the Lowcountry, including New York City, Boston, Providence, and Savannah. Over the course of her career, she has had the opportunity to work at many prestigious restaurants, most notably as General Manager for James Beard Award-winning chef, Sean Brock at his acclaimed restaurant Husk Savannah and as opening General Manager at Tiger Mama, a Boston restaurant helmed by James Beard Award-nominated chef Tiffani Faison. Rivas also spent the early part of her career as the General Manager at Mill’s Tavern, the Forbes Four-Star restaurant in Providence, Rhode Island. Her connection to food, wine, and service, along with her experience opening restaurants, has given her the opportunity to work in different markets and she now brings her talents to Tampa. With a healthy dose of wanderlust and a keen interest in international communities, Rivas has traveled the world, which contributes to her overall appreciation for culture, food, and storytelling. She is devoted to her craft, particularly wine, and boasts two Wine Spectator Awards of Excellence for lists she has curated. She was also invited to the James Beard House and had the honor to pair wines for a Regional Spotlight dinner, in which she was acknowledged for her outstanding contribution. Additionally, Rivas holds a Court of Masters Sommeliers Level 1 Certification and plans to continue her advancement within the Court.
LAURA BACKSMAN OF FORBICI MODERN ITALIAN
An industry veteran with over 15 years of experience in restaurant management, Laura Backsman brings a wealth of knowledge and skills to her General Manager position at Forbici Modern Italian in Tampa, Florida. Backsman’s venture into restaurant management came at just 19-years-old. While her peers were sleeping in, she was opening a bakery at 4:30 a.m. She says, “I was bitten by the hospitality bug, and never looked back.”Her commitment to creating memorable experiences for guests has been a skillset that she has honed throughout her career. For Backsman, joy is making others happy – turning ordinary moments into memories and making regulars feel like family. Backsman credits much of her industry know-how to Next Level Brands partner and hospitality powerhouse Jeff Gigante, who mentored her into her current position as General Manager. Backsman adheres to famed restaurateur Cameron Mitchell’s slogan, “Yes is the answer—What is the question?” and says prioritizing others’ feelings is key, whether it’s the guests or the teams. When Backsman is not in the restaurant, you can find her creating unique oil paintings. If you’ve ever admired Forbici’s amazing chalkboards, you’ve admired her work.
HANNAH THOMAS OF BERN’S STEAK HOUSE
A graduate of Le Cordon Bleu, Executive Pastry Chef Hannah Thomas’ tenure at iconic Bern’s Steak House and Harry Waugh Dessert Room, has covered some of the restaurant’s most challenging times, including the pandemic when the industry was rattled. Chad Johnson, the team’s Executive Chef, notes that “Hannah has an ability to lead by example, stay calm under pressure, and seek guidance to grow in her role at Bern’s.” Thomas credits her earlier learning from working with Chef Pat at Streamsong Resort where she learned to make desserts that were pieces of art. After several years with the resort, Hannah accepted the position at Bern’s, where there’s not only a dessert selection, there’s an entire dessert room, upstairs above the dining rooms. Visitors from around the world indulge in delectables offered at the Harry Waugh Dessert Room.
