Cuisine that captures the imagination. Our menus – conceived and crafted by Chef Tourondel and masterfully executed by his team – celebrate international flavors and culinary traditions while lavishing attention on every kind of palate.
Chef Laurent Tourondel - Culinary Partner
From his childhood upbringing on the coast of France to sharpening his knives, and skills, in celebrated kitchens around the world, Laurent Tourondel has forged his own path with signature restaurants in New York, London, Hong Kong, Charlotte, and Sag Harbor.
Andrew Zarzosa, Executive Chef
Chef Andrew Zarzosa, a Miami native, honed his talents at a bevy of celebrated establishments, including training at Alinea in Chicago and leading the food and beverage programs at the Hunter’s Room & Grill in Dubai, the Fairmont in Jakarta, the Shangri-La in Borneo and Manila, and Yuzu Miami. With such expansive experience and education, Chef Andrew now showcases his range at The Betsy - South Beach, overseeing all food and beverage outlets including LT Steak & Seafood, The Alley, Carlton Room Café as well as Catering for meetings and special events.
Gabriela Amelunge, Pastry Chef
The Betsy South Beach Pastry Chef Gabriela Amelunge was born and raised in Bolivia where she had quite an impressive culinary and television career. From an early age she enjoyed cooking, especially baking desserts, often referring to old family recipes that were handed down for generations. In 2000, she opened her own pastry shop in her native Santa Cruz. In 2007, she began hosting her own live televised cooking show, La Batidora (meaning “the mixer”). In 2009 Amelunge was forced to flee Bolivia with her family to avoid political violence. They made a new home in Miami where she attended Le Cordon Bleu cooking school and joined the team at The Betsy-South Beach in spring 2010. Here, she has come into her own once again, and continues to excel in her specialization of all things sweet. As Executive Pastry Chef, she oversees all pastry production on property.
