Rising star chef and darling of the Miami culinary scene, Andrew Balick, has taken the helm at the oceanfront DiLido Beach Club, a marquis restaurant at The Ritz-Carlton, South Beach, known for its proximity to the ocean and lively boardwalk, its light, Mediterranean-inspired fare, its monthly Full Moon parties and as a proving ground for young culinary talent, the likes of which have landed on the TODAY show and Top Chef season five.

Had life gone according to Chef Balick’s original plan, the 29-year-old Hollywood, Florida native would have followed his father’s footsteps into dentistry, but instead a night of scrubbing pots and pans at a local restaurant while a sophomore at University of Florida changed his destiny. That night, he knew he wanted to be a chef. A few credits shy of his associate’s degree, he left the University of Florida in 2002 to realize his true calling and enroll in Miami’s Johnson and Wales University. Concurrently, the 20-year-old worked part time at a local restaurant to hone his skills, but just six months later, several chefs unexpectedly left and destiny stepped in yet again as Chef Balick was elevated to a sous chef position, where he prepared intricate dishes designed by chefs with far more culinary training and experience. For the next two and a half years, Balick cooked in an open kitchen for 200 guests a night and refined his culinary skills working alongside the restaurant owner and executive chef.

In 2004, Chef Balick accepted a line cook position at Miami’s Azul restaurant and began a six year journey learning the art of fine dining under local chef, Clay Conley. By December 2005, Balick earned a position as Chef de Partie, working as the lead cook directly under the restaurant’s Sous Chef. In February 2006, he was elevated to Sous Chef, overseeing a staff of 15 cooks and creating elaborate tasting menus. For the next four years, Andrew refined his skills with Conley.

In 2010, the owner of Cadet hotel invited Balick to head Pied a Terre restaurant, where he designed “bold, adventurous and discerning” contemporary Mediterranean cuisine. Before long, he received public and media acclaim with his progressive six-course tasting menus that featured such dishes as local black grouper ceviche with sweet potato and avocado, spring pea tortellini with black truffle butter and Maine lobster.

In August 2011, The Ritz-Carlton, South Beach lured Andrew to be the next celebrated chef at its oceanfront DiLido Beach Club, and put his own signature stamp on its southern Mediterranean cuisine with an inventive menu that features fresh, local seafood, organic ingredients and more surprises that will be unveiled in November 2011.