Mario Beabraut is back home. Raised in Boynton Beach, FL., Beabraut is the new executive chef at Bourbon Steak Miami, a Michael Mina restaurant, inside the J.W. Marriott Miami Turnberry Resort & Spa, the same position he held at Mina’s Bourbon Steak at Levi’s Stadium (home of the San Francisco 49ers) in Santa Clara, CA.
Beabraut first teamed with Mina, a legendary James Beard Award winning chef, in 2017 as a member of the MINA Group task force for Bourbon Steak in Santa Clara before becoming the restaurant’s Executive Chef, while also overseeing operations of Chef Mina’s Tailgate and MINA Catering operations.
Prior to this, Beabraut served as Executive Sous Chef of Farm Shop Marin in Larkspur, CA. So, in a way, Beabraut is returning to two homes – South Florida (Aventura) and the Mina family of high-end steakhouses. Bourbon Steak Miami, by the way, generally is considered one of the top three steakhouses in South Florida.
Chef Mario Beabraut at Bourbon Steak Miami
“We are a classic American steakhouse – bourbon driven. That was Michael Mina’s original concept,’’ said Beabraut, a graduate of the Florida Culinary Institute in West Palm Beach. “But we are more than just a traditional steakhouse. We definitely put our twists on things such as Gnocchi Cacio E Pepe, Lobster Tacos, Kale Salad, Veal Milanese and Amish Roasted Chicken.’’
There also is the Maine Lobster Pot Pie, a long time favorite on the Bourbon Steak menu and more proof that diners don’t have to order steak at one of the country’s best steakhouses to have an exceptional dining experience.
“People here in South Florida, I think, are looking for more, “Wow,’ than in Santa Clara, which is the heart of Silicon Valley,’’ Beabraut said. “There (in Santa Clara) it felt more like a ‘quickfire challenge’ all the time. Lots of vegan and health-conscious driven. I don’t think the menu has to be as far-reaching here.’’
Bourbon Steak Miami’s steak offerings include everything from an eight-ounce Filet Mignon to a 32-ounce Porterhouse and 34-ounce Tomahawk. The menu also features Japanese and Australian Wagyu beef and Colorado Bison.
“The quality of the meat hasn’t changed (over the years), but now there is more of a diversity in where you get it from,’’ Beabraut said. “I can remember a time when Snake River Farms (in Boise, Idaho) was the only place to get American Wagyu. Now we have a lot of other farms that have built names for themselves.’’
One of the biggest names, however, continues to be Bourbon Steak. Beabraut is back home to see that doesn’t change. And having worked under chefs including Mina, Gordon Ramsey, Daniel Boulud and Thomas Keller (also a native of Palm Beach County), Beabraut knows what it takes to stay on top.
“They each have a systematic approach to running a restaurant and treating it as a business. There is a relentless approach for perfection – although perfection can never be reached. Everyone speaks the same language and breathes the same culture.
“Every day I’m very thankful. When Chef Mina reached out to me about this opportunity, it was a no-brainer to accept. Now, there is no turning back.’’
Photos Courtesy of Bourbon Steak Miami
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