Chef Michelle Bernstein, a Miami native of Jewish and Latin descent, has dazzled diners and critics alike with her sublime cuisine and a personality as bright and vibrant as the Florida sun.
"My food isn't heavy handed or unnecessarily complicated," said Bernstein, a James Beard Award winner (Best Chef South 2008) and author of Cuisine a Latina. "You don't need heavy handed technique and over-the-top presentations to make a dish work. It's about amazing ingredients, layered flavors and simplicity. My style of cooking is inspired by my own food memories and it's the simple, soulful cooking that I remember from my travels. I cook the food I love, and I think that love translates to the diners."
These days, Bernstein is busier than ever. In collaboration with the renowned restaurant and entertainment collective -- KNR Hospitality -- Bernstein (and her husband/business partner David Martinez) oversees the food and beverage program at Thompson Miami Beach. Among the many elements is Seagrape, an "old Florida"-style brasserie for which local farmers are growing unique fruits and vegetables. In addition, Bernstein has created a menu for the 1930s House which includes crudo-centric small plates.
In addition, with Martinez, the chef owns and operates MBC Michelle Bernstein Catering Company, a full-service catering company, as well as her wildly popular café concept, Crumb on Parchment, and is developing a new concept to open winter 2015 in the space which formerly housed her namesake Michy's restaurant.
Bernstein dedicates time to Common Threads, an after-school program for underprivileged kids, and regularly appears on an array of national TV shows from Top Chef to Good Morning America. She consults for Delta Airlines, Nespresso and Ruinart. She is a member of Lexus Culinary Master and Macy's Culinary Council. In addition, she recently joined IMUSA's panel of chef ambassadors to help unveil the Global Kitchen line.