Chef
Andrew Zarzosa
- Discipline
- Chef
- Based in
- Nantucket, Massachusetts, United States
i. Biography
Coming Up
The progression stayed inside large-property cooking before widening to coastal hotel and resort posts: Head Chef at Atlantis in Bahamas from 2005, chef at The Betsy Hotel in Miami Beach from 2020, then director of culinary at Four Seasons in Fort Lauderdale. Large-format hotel gastronomy requires continuity across teams, services, and guest profiles. In 2024, Zarzosa became Executive Chef at EAST Miami.
Where They Are Now
Miami Beach is the current working context for a chef whose documented posts have stayed close to coastal hotel cooking, with movement through The Bahamas, Fort Lauderdale, and Miami before Fontainebleau Miami Beach.
Signature
The named signatures are Black Grouper Aguachile and Blue Corn Masa Sopes, Avocado, Tomatillo, Uni, Shiso. In both, the craft language is coastal and produce-led: fish, masa, acidity, avocado, tomatillo, uni, and shiso handled as the structure of the plate rather than garnish.
Honors
Recognition for the cooking has centered on execution at the dish level. StarChefs wrote that Andrew Zarzosa’s aguachile at The Betsy Hotel stood out for balance and for the texture of the cured local grouper, identifying a build based on local fish, acidity, chile, cucumber, and finger lime. That documented praise around Black Grouper Aguachile points to the working priorities: controlled cure, clean brightness, and a Miami ingredient kept in focus.
Profile updated July 2026
FAQ
Asked of Andrew
What is Andrew Zarzosa's current role?
Andrew Zarzosa is Executive Director of Culinary at Fontainebleau Miami Beach.
What is Andrew Zarzosa known for?
At The Betsy Hotel, he reinterpreted Laurent Tourondel classics using local, seasonal ingredients.
