THE RITZ-CARLTON KEY BISCAYNE, MIAMI

455 Grand Bay Dr., Key Biscayne, Florida 33149 U.S.A.
Phone:  +1 (305) 365-4500   •  Map & Directions
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Cantina Beach: Culinary Team

  Chef de Cuisine Andres Parlange
  Tequilier Heriberto Oviedo

Chef de Cuisine Andres Parlange



Chef de Cuisine Andres Parlange

A native of Chiapas, Mexico, Andres Parlange has always been drawn to the aroma of good cuisine, starting with the cooking instruction his grandmother gave him when he was just four. But it was when he assisted his father with the construction of the Adobe House restaurant in Baja, Mexico, that he realized his desire to enter the diverse culinary world.

After earning his culinary degree from C.E.S.S.A Universidad, the first hospitality management education institution in Mexico, Parlange pursued an internship opportunity with The Ritz-Carlton, Cancun, where he quickly rose the ranks through various culinary positions across various Ritz-Carlton properties both inside and outside the U.S., including Pentagon City, Reynolds Plantation, Naples, South Beach, Barcelona and Kuala Lumpur.

After all his travels and exposure to various cultures and their native cuisines, Parlange goes back to his roots as Chef de Cuisine at Cantina Beach, where he presents the best of regional Coastal Mexico cuisine. His new menu items capture the rustic, yet artisan essence of Mexican gastronomy and integrate traditional recipes that have been passed down for many generations. Though he incorporates the freshest ingredients and spices, Parlange claims that the true secret ingredient in all of his recipes is his passion – “what you feel is what you cook.”

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Tequilier Heriberto Oviedo



With more than 20 years in the hospitality industry, Heriberto worked in some of the world’s finest hotels and restaurants before settling in Miami and assuming the role of the country’s only Tequilier. A native of the Dominican Republic, Heriberto acquired knowledge about the history and background of Mexico’s finest tequilas and honed his craft under the tutelage of the hotel's original Tequilier, Tiberio Lobo-Navia.

As part of his tequila immersion, Heriberto spent a week in Jalisco, Mexico, the recognized capital of the tequila region, to visit distilleries and farms, meet with experts and acquire further knowledge of the spirit.

Today, Heriberto continues to expand and refine the restaurant’s 110 quality 100% agave tequilas – the largest collection in South Florida – and provides a unique educational experience for guests with daily tastings, special tequila-paired dinners, and drink suggestions, all while providing a new appreciation of the different styles of tequila and the beverage’s rich history.

 

 

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