Miranda Denevin 350x350 - Miranda, Denevin

Biography

Denevin Miranda’s culinary career started early on growing up in Long Island, New York, inspired by his Grandmother’s Filipino cooking and her love and respect for quality and tradition. After relocating to Miami in 2004 to attend Johnson & Wales University’s South Florida Campus, Miranda went on to work in some of the Magic City’s best 5-star luxury hotels and restaurants.

Miranda’s culinary repertoire flourished while exposed to the rigorous standards of (at the time) Miami’s only 5-star, 5-diamond restaurant, Azul at the Mandarin Oriental. Working as a line cook under acclaimed Chef, Clay Conley,... READ MORE

Denevin Miranda’s culinary career started early on growing up in Long Island, New York, inspired by his Grandmother’s Filipino cooking and her love and respect for quality and tradition. After relocating to Miami in 2004 to attend Johnson & Wales University’s South Florida Campus, Miranda went on to work in some of the Magic City’s best 5-star luxury hotels and restaurants.

Miranda’s culinary repertoire flourished while exposed to the rigorous standards of (at the time) Miami’s only 5-star, 5-diamond restaurant, Azul at the Mandarin Oriental. Working as a line cook under acclaimed Chef, Clay Conley, Miranda prepared fine dining fare from the restaurant’s Mediterranean and Asian influenced menu. Seeking to broaden his classic French culinary training, Miranda joined the opening team at La Goulue in Bal Harbour, where he served as demi-chef de partie in garde mange and pastry. Under the guidance of Master Chef Christian Delouvrier, he perfected his skills in French and European cooking techniques.

In 2008 he proceeded to Miami Beach’s famed new beachfront luxury boutique, the Setai Hotel. Miranda obtained his first leadership role as Junior Sous Chef working closely with then Executive Chef, Jonathan Wright, in the Pan Asian dining destination aptly named The Restaurant at the Setai. The kitchen spanned different cooking styles from all over the Asian continent; from Cantonese to Thai, Malay and even Indian tandoori, here Miranda developed an expertise in manipulating the complicated flavors of Asian cooking which further deepened his passion and love for the food that reminded him so much of his immigrant family roots. Rising in ranks, Miranda eventually received top toque as the Chef de Cuisine for the prestigious 5-star resort under the leadership of Executive Chef, Mathias Gervais.

After spending nearly 6 years at the Setai, Miranda went on to take the role as Chef de Cuisine of the Carillon Wellness Resort, formerly Canyon Ranch. Here he learned to use his culinary talents to create health centric but delicious food using sustainable, organic and non-processed ingredients. Working alongside Culinary Director, Fritz Zwahlen, Miranda crafted an eclectic and well-received menu for the exclusive and discerning clientele.

In 2016 Miranda joined the lifestyle hospitality group, sbe, known for its 360 degree guest experience from hotels, to restaurants and nightlife. As Executive Chef of openings and special projects, Miranda traveled globally as task force for the company’s ever expanding portfolio. Most recently on the large scale opening of SLS Baha Mar in Nassau, Bahamas. A 300-plus room luxury hotel with 24-hour in-room dining, 7000 sqft. banquet space, 3 nightclub venues and 9 restaurants all part of a sprawling billion-dollar beach resort and casino, Baha Mar. Being a part of the framework builders for these projects has imparted indispensable and rewarding work experience on Miranda’s resume. During his time with sbe he also lead a team of chefs for research and development for new restaurant concepts and menus working together with celebrity Chefs like Jose Andres, Katsuya Uechi, Danny Elmaleh and Michael Shwartz to name a few.

Miranda returned to Miami to take the helm of the newly constructed SLS LUX Hotel in Brickell as the Executive Chef in charge of Food & Beverage. Overseeing pre-opening planning for this 86 room hotel and 450 unit residential building with 24-hour in-room dining, catering and events, rooftop pool restaurant, S Bar an upscale cocktail lounge and Katsuya a 280 seat high-end modern Japanese restaurant which was named one of the best new restaurants in Miami.

Miranda has established himself as an authority within the culinary industry. He is a sought after freelance Chef Consultant taking on clients such as Gianni’s restaurant in the famous Versace Mansion in South Beach. Miranda has participated nationally in multiple Food and Wine Festivals, featured in print and press like Miami Magazine, Indulge, Passport, Eater, Ocean Drive Magazine and The Miami Herald.

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