Chef Biography:

Born and raised in Miami, Alejandro Piñero enjoyed cooking early on, but his culinary career was somewhat delayed. He attended college to study microbiology, but his interest in cooking swayed him to enroll in culinary school. He took his first job as a line cook in Cheeca Lodge in Islamorada, and it was working under Dawn Sieber, that he got an insight at working with local homestead farmers and fisherman, and the use of fresh seasonal eco-friendly products. From there on, his love of cooking matured and he embarked on his career as a chef.

Piñero worked under star chef Michelle Bernstein at The Strand in Miami Beach, before moving on to lead cook at the Loew’s Hotel in Miami Beach and The Ritz Carlton in Coconut Grove. He went on as sous-chef of Talula Restaurant and one of Miami Beach’s most exclusive restaurants, Casa Tua. He moved on to the Miami Design District’s Fratelli Lyon and most currently, to Sustain Restaurant as its executive chef.

Piñero’s desire for sustainable food stems from Sieber’s early influence and the understanding that dining sustainably means better health for restaurant patrons and the environment.

Other Festival Events:

Wednesday, June 27, 2012 Wine Walk & Shop Now a seasonal event by popular demand, Wine Walk & Shop on the Mile is returning to bring an evening of sampling fine wines, while strolling Miracle Mile's tree-lined shops and restaurants. View Event