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Chef Andres Parlange
  Chef Andres Parlange
  Chef Andres Parlange
 

Bio

Cantina Beach at The Ritz-Carlton, Key Biscayne

A native of Chiapas, Mexico, Andres Parlange has always been drawn to the aroma of good cuisine, starting with the cooking instruction his grandmother gave him when he was just four. But it was when he assisted his father with the construction of the Adobe House restaurant in Baja, Mexico, that he realized his desire to enter the diverse culinary world.

After earning his culinary degree from C.E.S.S.A Universidad, the first hospitality management education institution in Mexico, Parlange pursued an internship opportunity with The Ritz-Carlton, Cancun, where he quickly rose the ranks in the pastry kitchen and in the hotel’s fine dinning Italian restaurant, Fantino. His next career opportunity took him to The Ritz-Carlton, Pentagon City as first cook for The Grill Room, a fine, yet then relatively unknown steakhouse. Though still young in the industry and with no Restaurant Chef in place at the time, Parlange and his fellow first cook demonstrated their true talent when they revamped the menu and culinary scene – earning the restaurant a nomination for the prestigious AAA Five Diamond award.

Parlange then went onto capture international experience at The Hotel Arts in Barcelona, and The Ritz-Carlton, Kuala Lumpur, where he captured the attention of actress Catherine Zeta-Jones, who hired him to be her personal chef during her three-month stay for a movie shoot.

Parlange also earned experience at The Ritz-Carlton, Reynolds Plantation as Sous Chef in Linger Longer Restaurant, a steakhouse with a Southern twist; The Ritz-Carlton, Naples’ Grill Room working under the acclaimed Chef John Johnstone, one of only 66 chefs in the country to be recognized as a Certified Master Chef; and The Ritz-Carlton, South Beach as Garde Manager Chef, Banquets Chef and Restaurant Sous Chef at the newly launched Bistro 1LR.

After all his travels and exposure to various cultures and their native cuisines, Parlange goes back to his roots as Chef de Cuisine at Cantina Beach, where he presents the best of regional Coastal Mexico cuisine. His new menu items capture the rustic, yet artisan essence of Mexican gastronomy and integrate traditional recipes that have been passed down for many generations. Though he incorporates the freshest ingredients and spices, Parlange claims that the true secret ingredient in all of his recipes is his passion – “what you feel is what you cook.”


 
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