Chef Bryan Hill, the New Executive Chef at InterContinental Doral at Miami, is pleased to call this his new home and to bring his previous experience as a chef from other InterContinental properties to Blue Matisse Restaurant & NAU Lounge.
His past highlights include cooking for two Super Bowls, one Pro Bowl, the Make a Wish Ball, and for numerous A-Listers. At one of his previous properties, he started a farm-to-table experience where they had a 2-acre farm growing all their produce. As well as they had twenty beehives producing their own honey.
Hill has brought his vast experience to the InterContinental Doral at Miami, creating new menus and relaunching Blue Matisse’s weekday rotating On-The-Fly Chef’s table, a South Florida staple for both locals and visiting guests.
Hill is influenced by classic cooking techniques and likes to fuse them with new and different cuisines. He is always on the lookout for “simple ingredients with fresh taste that pop.” For instance, he took a classic chicken mouse and infused it with poblanos and chihuahua cheese, and stuffed it into a chicken breast to get a nice Latin flavor.
“I love to walk the produce section and develop a dish around the fresh products,” Hill said. “The best part is getting to create new dishes and have a whole kitchen to create in.”
What’s his favorite dish to eat? “A good steak is always on my favorite list, but you can’t go wrong with a good pizza,” Hill said. Although he has a had whirlwind experience as a chef, his culinary inspirations are close to home. “There is nothing better than a meal prepared by my mom or grandmother.”