The Miami Beach outpost of Chef Michael Mina’s extremely successful, award-winning Las Vegas restaurant, StripSteak – an innovative and contemporary steakhouse concept – is now open.
StripSteak offers a dynamic dining and bar scene perfectly in sync with Fontainebleau’s reputation as the preeminent destination for sophisticated cuisine and contemporary cocktails. The two-story, indoor-outdoor venue, is sexy, fun, elegant and engaging – a perfect complement to the hotel’s stellar collection of signature restaurants, which includes Scarpetta, Hakkasan and Pizza & Burger.
Located off the historic chateau lobby in the heart of the hotel, StripSteak is very much a steakhouse for today’s adventurous diner – offering a la carte cuts of steak (many of them from the hotel’s on-site aging room and butcher shop) as well as signature specials that go far beyond traditional steakhouse fare. Executed by Executive Chef Jun Lee, the vast menu runs the gamut, overflowing with options. No steakhouse experience would be complete without a killer raw bar; StripSteak’s includes selections sourced locally through BleauFish – the hotels innovative ocean-to-table live catch program.
From the restaurant’s impressive open kitchen, located on the lower level, will come a parade of delectable entrées as well as a bounty of meats and fish from the wood-burning grill.
CHEF DE CUISINE, STRIPSTEAK BY MICHAEL MINA AT FONTAINEBLEAU MIAMI BEACH
Originally from Northern Illinois, William Crandall the newly appointed Chef de Cuisine at StripSteak by Michael Mina at the iconic Fontainebleau Miami Beach, has a passion for cooking dishes that highlight natural flavors. With over 10 years of culinary experience, Crandall is known for executing finesse in every meal he creates. In 2004, Crandall enrolled in the culinary arts program at Kendall College in Chicago, where he got his first post-graduation position at the acclaimed NoMi at the Park Hyatt. From 2008 to 2011, Crandall was mentored by rising star Chef Andrew Zimmerman, learning the ins and outs of the kitchen and mastering his culinary craft.
Crandall decided to relocate to Miami in 2011 to become part of the exciting and vibrant food scene that was steadily emerging. In 2013, he accepted a position as Sous Chef at Azul Restaurant at the luxurious Mandarin Oriental Hotel, eventually rising to Chef De Cuisine. There, he helped develop seasonal and inventive new menu items for the Asian-inspired eatery, and fostered relationships with artisan food vendors to ensure the highest quality ingredients were utilized in every dish.
After two years there, he took on the role of Executive Chef/Partner at Izzy’s Fish and Oyster in Miami Beach, where he was at the helm of restaurant’s operation drafting new menus, budgeting and developing the overall brand. Now, as Chef de Cuisine at the acclaimed StripSteak by Michael Mina at Fontainebleau Miami Beach, Crandall will apply classic techniques with contemporary flavors to create inspired dishes for the modern American steakhouse.