Bradley with a 40 pound kingfish on Saturday in the MGFD walk-in.
What is a chef de cuisine? Literally, it’s the chef of the kitchen, the traditional French term from which the English word chef is derived. The person to carry this title is in charge of all things related to making the back of the house tick, usually including menu creation; management of the kitchen staff; ordering; how dishes get plated; expediting dishes at the window; and leading pre-shift meetings. At MGFD in Miami, this massive responsibility lies in the capable hands of Bradley Herron — and may also be the reason you don’t see much of him during service! We first took notice of his eye for color on the plate, which he chalks up to his genes (his parents are painters.) Get to know him a little better, below. Continue reading
