Mario Beabraut

Coming Up

Formal culinary training in Florida gave the early structure: Santaluces High School and Florida Culinary Institute. For Mario Beabraut, that meant the basic trades of professional cooking—mise en place, station discipline, plate reading, room awareness, and the stamina required to repeat clean work through service. Resort banquet cooking at The Breakers Resort in Palm Beach, Florida set a different standard. In the banquets department, Beabraut worked in a format where timing, scale, and consistency carry as much weight as flavor. The lesson in that kind of kitchen is direct: many plates must land together, details cannot drift, and coordination has to stay quiet. Beabraut’s later move to Farm Shop Marin in California as Executive Sous Chef placed that foundation in another culinary setting, broadening the way ingredients, leadership, and service could be handled without losing the station-level discipline underneath. Task force work inside MINA Group requires a chef to understand standards across rooms, teams, and concepts. From 2017, Beabraut served as MINA Group task force member for Bourbon Steak and other restaurants, a role built on adaptability: entering kitchens, supporting staff, preserving identity, and keeping execution consistent across different operations. Multi-concept leadership in Santa Clara, California added another layer of operational range. As Executive Chef overseeing Bourbon Steak, Bourbon Pub, Michael Mina’s Tailgate, and MINA Catering operations at Bourbon Steak and Bourbon Pub / Michael Mina’s Tailgate / MINA Catering, Beabraut worked across steakhouse service, pub formats, event cooking, and catering logistics. That experience now feeds into Bourbon Steak Restaurant, where refinement has to meet volume, generosity, and control.

Where They Are Now

Bourbon Steak in Aventura, Florida is the current working room, with Mario Beabraut serving as Executive Chef. The appointment returns the work to Florida, where his training began, but the kitchen is now informed by resort banquets, station cooking, California leadership, and MINA Group systems. Fine dining at Bourbon Steak in Aventura, Florida depends on more than menu execution. Beabraut’s earlier MINA Group task force work for Bourbon Steak and other restaurants in the collection remains relevant because the role demands repeatable standards, a clear sense of occasion, and food that can be polished without becoming thin.

Signature

The signature set—potato gnocchi, kale salad, The Glazed Beef Short Rib paired with Popcorn Grits, CHORIZO DOG, and Wood-Fired Lobster—shows range across touch, balance, richness, direct appetite, and fire. In Mario Beabraut’s hands, the list moves between fine-dining form and approachable formats without treating either side as secondary. Potato gnocchi is a texture test: lightness, handling, and sauce have to align. Kale salad relies on balance and freshness rather than complication. The Glazed Beef Short Rib paired with Popcorn Grits works in depth and tenderness, while CHORIZO DOG uses boldness and immediacy. Wood-Fired Lobster brings flame to seafood, asking for control of heat and respect for natural sweetness.

In Their Words “It’s led to a repertoire of [skills and techniques] that now comes naturally.”

Honors

Formal training is documented through Florida Culinary Institute.