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 Michael Mina 74.
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 chef de cuisine Derrick Roberts, 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.
Jun Hee Lee is known for his modern plate presentation and creative Euro-Asian menu design. With over fifteen years of experience in the industry, Lee brings an immense amount of knowledge, passion and creativity to Fontainebleau’s food and beverage team.
Before Lee joined StripSteak, he was the Chef de Cuisine of Michael Mina 74 at Fontainebleau and the restaurant’s summer pop-up Pizza & Burger – Michael’s Backyard Kitchen. Prior to coming to Fontainebleau Miami Beach Lee worked under the direction of Joel Robuchon for over eight years. At L’Atelier de Joel Robuchon at MGM Grand in Las Vegas, Lee climbed the ladder until he was promoted to Chef de Cuisine. During his time with Robuchon, the restaurant received one Michelin Star.
Originally from Korea, Lee has a bachelor’s degree in advertising and journalism from Kwangju University in South Korea and worked as the editor of the Kookje Publishing until he found his passion for cooking. This prompted him to move to the United States to pursue a career in culinary arts where he earned a degree from the California Culinary Academy in San Francisco. After a few years in the States, he was named Sushi Chef at Chaya restaurant in Monterey California where he broadened his knowledge of Japanese cuisine.
During his time in culinary school, he was given the opportunity to work with Chef Charlie Trotter. Under Trotter’s guidance, Lee was able to hone in on his passion for modern fine cuisine. Lee later went on to perfect his skills at Pebble Beach’s Club XIX and the Marinus restaurant located within the upscale Bernardus Lodge in Carmel Valley, California.
Lee specializes in French, American, and Asian cuisine and will continue to strive for success as Chef de Cuisine at StripSteak by Michael Mina.