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Chef Fernando Navas
  Chef Fernando Navas, Wine Portfolio
  Chef Fernando Navas
 

Bio

Chef Fernando E. Navas has joined forces with the team at SUSHISAMBA park as Chef de Cuisine. Born and raised in Argentina, Fernando’s culinary acumen in South American cooking techniques fits perfectly with the restaurant’s signature fare, which boasts inventive interpretations of dishes from Japan, Brazil & Peru.

Fernando began his professional journey during an intense culinary training program at the Escuela de Gastronomia in Mar del Plata, Argentina. This popular tourist destination is renowned for its pristine beaches and impeccable seafood. Following completion of his studies, Fernando quickly delved into catered events at the posh Sheraton resort in Mar del Plata, where his skill became evident and ascension in the culinary ranks only a matter of time. His next move would expand both personal and physical boundaries, making the leap to Miami and embarking on the beginnings of an international career at Grass Restaurant and Lounge. Fernando soon joined the team at Nobu Miami as chef de partie and rose through the ranks to become sous chef.

It was at Nobu that Fernando put his stamp on a number of projects and branched out to catering celebrity events as well as restaurant promotions in Caracas, Venezuela. A particular highlight during his tenure was contributing to the opening of Nobu Paradise Island in 2006.

Most recently, Fernando was the recipient of a prestigious externship opportunity at El Bulli, Ferran Adria’s world renowned restaurant in Spain. Only 50 chefs are selected from a pool of over 6,000 applicants to gain first-hand experience cooking with the master chef. Fernando cooked 12 hours each day to help prepare the restaurant’s rotating tasting menu of 36 plates. Immersed in the company of passionate cooks and with mentors such as Oriol Castro and Ferran himself, Fernando gained seminal culinary insight that he plans to incorporate into the menu at SUSHISAMBA park. Dishes will incorporate playful juxtapositions of temperature, technique and color, and showcase some of the chemical wizadry he worked with at El Bulli.

Fernando brings to SUSHISAMBA park an acute knowledge of the flavors essential to South American cuisine. His deep love of seafood is displayed in one of the restaurant’s newest plates – Scallop Gyoza with Garden Vegetables, Oregon Black Truffles and Flowers. The dish thrives on simplicity, and combines only a few key flavors that highlight the true taste of fish. “To execute simplicity well, you really have to know what you are doing - it is one of the hardest things to achieve brilliantly.” Fortunately, chef Navas is up to the task.


 
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