virgile brandel chef


The Conrad Miami recently named Virgile Brandel as Executive Chef of the hotel. With more than 25 years of experience, the French native will  oversee all culinary operations including developing a new menu, managing inventory, leading the kitchen staff and monitoring meal preparation for Atrio Restaurant & Wine Room, and catering events at the hotel.

Brandel began his culinary career in France where he apprenticed at a Michelin-starred restaurant in the Champagne region. Following his apprenticeship, he was promoted to Chef Tournant at Boccaccio in Nice, he worked in London for five years at The Park Lane Hotel as Senior Chef de Partie and advanced to Junior Sous Chef at The Dorchester Hotel thereafter.

Prior to working at Conrad Miami, Brandel was Executive Sous-Chef at the Eden Roc Hotel in Miami Beach. During his tenure there, he created a variety of innovative menus, coordinated numerous special events and successfully reduced total food cost. Previously, he served as a Senior Banquet Chef at Waldorf Astoria’s Casa Marina in Key West, where he contributed to the 4-star rating at the property. Earlier, he was a Banquet Sous Chef for the Loews Hotel in Miami Beach under the supervision of acclaimed “Master Chef of France,” Marc Erlher.

In 1991, the French native graduated from the Hospitality and Culinary School in Sur Marne, France, where he earned his Bachelor degree in Tourism and Hospitality Management and an Associate’s Degree of Applied Science in Culinary Arts. He has been featured in Aloha Spirit and also was named “Chef of the Month” in Gulf Shore Life.