As Executive Chef for Fontainebleau Miami Beach, Chef Thomas Connell is responsible for all operations including menu design, training and food production for all of the resort’s food and beverage outlets, as well as catering support for 150,000 square feet of meeting and event space.
Prior to his current role, Chef Connell worked with the Ritz-Carlton for 19 years opening properties with the brand in Bali, Shangai, Tenerife, Palm Beach, Hong Kong and Singapore. He most recently served as the Executive Chef for the Ritz-Carlton South Beach in Miami. There he was responsible for a culinary staff of 60 employees and operated 7 restaurants and food outlets. Prior to South Beach, he served in Barcelona, Spain as the Executive Chef for the Ritz-Carlton, Hotel Arts. At the five-star hotel, he oversaw a large culinary staff and operated 7 restaurants and food outlets. While in Spain, Chef Connell also had the opportunity to learn from some the country’s leading culinary masters including Sergi Arola, Julian Serraano and Ferran Adria.
As Executive Sous Chef at Ritz-Carlton, Laguna Niguel in Dana Point, a five-star, five-diamond, 385-room resort, Chef Connell worked with seven restaurant and food outlets with a culinary staff of 90. Before joining Ritz-Carlton, Chef Connell was a Sous Chef at the Hyatt Regency’s famed Brasserie Restaurant in Los Angeles.
Chef Connell began his culinary training at the Institute of Culinary Arts in Palm Desert, CA, and later received his Associates Degree in Culinary Arts from the Culinary Institute of America in Hyde Park, NY in 1990. During his studies, Chef Connell interned and trained at the Beverly Hilton Hotel and later became a chef saucier at the Beekman Arms Inn in Reinbeck, NY.
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