Mario Beabraut

Mario Beabraut works as Executive Chef at Bourbon Steak in Aventura, Florida. His background combines Florida training, resort banquet cooking, fine-dining systems, and MINA Group operations, shaping a practical approach that joins coastal Florida appetite, high-volume hospitality, steakhouse execution, and careful service. Formal culinary training at Santaluces High School and Florida Culinary Institute gave Beabraut the early structure for professional cooking.

That foundation included mise en place, station discipline, plate reading, room awareness, and the stamina needed to repeat clean work through service. Resort banquet cooking at The Breakers Resort in Palm Beach, Florida added a different kind of discipline. In banquets, timing, scale, and consistency matter as much as flavor, and the work depends on many plates landing together, with details staying steady and coordination remaining quiet.

Beabraut later worked as Executive Sous Chef at Farm Shop Marin in California, where that foundation was applied in a new culinary setting and broadened through ingredients, leadership, and service. He also served as a MINA Group task force member for Bourbon Steak and other restaurants from 2017, a role that required adaptability across kitchens, teams, and concepts while preserving identity and maintaining consistent execution.

Multi-concept leadership in Santa Clara, California further expanded that range. As Executive Chef overseeing Bourbon Steak, Bourbon Pub, Michael Mina’s Tailgate, and MINA Catering operations, he worked across steakhouse service, pub formats, event cooking, and catering logistics. That mix of experience now informs his work at Bourbon Steak in Aventura. The kitchen there requires refinement that can meet volume, generosity, and control at the same time.

Beabraut’s background in banquet service, station cooking, California leadership, and MINA Group systems supports that balance and keeps the work grounded in repeatable standards rather than polish for its own sake. His signature set includes potato gnocchi, kale salad, The Glazed Beef Short Rib paired with Popcorn Grits, CHORIZO DOG, and Wood-Fired Lobster. The dishes show range across texture, balance, richness, direct appetite, and fire.

Potato gnocchi calls for light handling and careful sauce work. Kale salad depends on freshness and balance. The Glazed Beef Short Rib paired with Popcorn Grits brings depth and tenderness. CHORIZO DOG uses boldness and immediacy. Wood-Fired Lobster brings flame to seafood and asks for control of heat and attention to natural sweetness. Together, the list moves between fine-dining form and approachable formats without treating either as secondary.