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Bradley Herron began his career at the age of thirteen in his hometown of Laguna Beach, California in a taco shop, where he prepped and washed dishes. Three years later, with all the gusto of a sixteen year old, he took a job as a line cook at Claes Restaurant overlooking the Pacific in the prestigious Hotel Laguna and discovered he had a lot to learn. Herron returned to the kitchen, after having graduated in 2003 from Le Cordon Bleu College of Culinary Arts in Pasadena at Joe’s Restaurant in Venice Beach. He was quickly promoted to Sous Chef, and shortly thereafter the restaurant received a Michelin star. He went on to work in a few other restaurants in the Los Angeles area before moving to Miami in search of a kitchen where the menu was ingredient-driven. Herron worked on the line at Michael’s Genuine Food & Drink for five months before being promoted to his current title of Chef de Cuisine. He was selected as a 2012 Eater Young Gun, recognized as a promising member of the new guard in food, wine and hospitality, as determined by industry leaders.
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 Chef Andre Bienvenu
Executive Chef, Joe's Stone Crab
His professional career, years in the making, has proved Bienvenu to be one of the premier chefs of today. After graduating from Johnson & Wales University, he worked in numerous hotels and restaurants before spending 10 years with Hyatt Hotels, where he worked in numerous properties establishing proper procedures and overall culinary operations. He is currently Executive Chef of Joe’s Stone Crab, one of the busiest independent restaurants in America, located in Miami Beach, Florida. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. His accomplishments include receiving first place prize in regional competitions and numerous silver and bronze national competitions. Bienvenu’s restaurant was awarded “Top Zagat Winner.” He’s appeared on major and local networks, including Food Network, been featured on magazine covers and in several cookbooks, and is currently working on his own cookbook.
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The gastro-pub movement hit Miami Beach with the unveiling of Lou’s Beer Garden, a tropical Beer Garden in Miami Beach. Categorized as a pub with gourmet food, Lou’s takes the term a step further by adding a tropical beer garden and pool for the relaxation and enjoyment of its guests. Head Chef and Owner, Lou Ramirez, brings North Beach a “cherry picked” micro-brewed beer selection which features 12 craft brews on tap and 30 bottled. But Lou does not keep all the fun to himself; he has a local “Tasting Panel” comprised of regulars and “deviants”, as he dearly names them, getting involved with the selection process for most of the beer that joins his line-up. Ramirez, a 20-year Miami local, serves up a compact gourmet feast for all that enter the Beer Garden. Ramirez traveled through Europe & served as an apprentice to artisan small restaurants in Barcelona and Rome, acquiring priceless culinary experiences that still define his cooking techniques.
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Chef Michell Sanchez was born in Cuba and raised in Miami, cooking his whole entire life. He was raised with food and culinary experts; his stepmother was a pastry Chef, and his uncle is Head Chef of the Valls group of restaurants. Michell served in the Air Force and was a gold commodities broker for eight years. He loves the ocean and would rather be fishing over almost anything else. Chef Michell has always loved cooking for friends and family and has found peace behind the kitchen doors, never wanting to do it for a living because he never wanted to lose the passion for it. A few years back with the help from his wife Bella and mom Tere, they bought a food truck and took off for an adventure of a life time. Two and a half years later they are proud owners of Latin House Burger & Taco Bar, with plans on opening their next House in May of next year.
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 Chef Nedal Ahmed
Proprietor, Pincho Factory
Nedal Ahmed has been serving up gourmet, affordable eats at Pincho Factory since its establishment. When you combine his real-world experience with his unique background including Middle Eastern influences, a Midwest flare and South Florida upbringing, you’ll never know what he’ll be serving next. His repertoire ranges from beef on a stick to burgers and culinary creations that go beyond definition. His food has garnered accolades from many of the area’s top Food Bloggers, critics, media and entertainment sites. With a constantly changing creative menu and extensive craft beer selection, his work at the Factory is sure to impress event the most discerning tastes.
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Chef Lou Ramirez
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