Tonight's Guest Chef is:
Andres Avayu - Owner/Chef at Piccolo Ristorante
Born in Santiago, Chile and raised in South Florida, Chef Andres developed a passion and love for the culinary arts at a young age. Always creative, he earned his Bachelor of Fine Arts degree from Miami International University of Art and Design and then went on to earn a degree in the Culinary Arts from Johnson and Wales University.
This burning culinary desire fueled out of high school when Chef Andres began his career in the restaurant industry. Working for many years with Chef Mennen Tekeli at Prezzo’s in Aventura and then again at Pa DeGennaro’s in Ft. Lauderdale, he developed a strong passion for perfection. The use of French cooking techniques and Mediterranean spices are just a few of the traits he has carried with him and is still incorporating into his dishes today.
Chef Andres mastered his culinary skills working with acclaimed Chef Allen Susser at his applauded Chef Allen’s in Aventura, Florida. This is where Chef Andres began to truly appreciate the art of food and develop his own unique style. It was at Chef Allen’s that he was truly able to fine tune his presentation skills and creative flair. Having always been an artist, this came very natural to him. Chef Andres also honed his craft as a Sous Chef at Trattoria Il Migliore in Aventura, where he was able to assist in the development of the menu and distinctive daily specials.
Since the beginning of his career, Chef Andres has been bringing his artistic flair to the kitchen through his passion, creativity, and love for food and the culinary arts. Infusing unique ingredients and flavors into “traditional dishes” is Chef Andres’ forte.
Andres’ culinary philosophy and passion reflects in his personal life as an avid scuba diver and his unyielding belief in marine conservation and taking care of our oceans. His dishes are sourced with the finest in regional and local produce and all seafood is sourced from responsible fisheries.
Chef Andres is devoted to creating dishes in which the combination of flavors and textures will be one you shall never forget; one look and taste of his stunning cuisine and you will surely understand his passion.
Club Lexus Menu
ROSEMARY ROASTED SALMON
ASPARAGUS, BUTTER, MARINARA SAUCE
FETA GROUND LAMB, SPICES ,CRUMBLE FETA
STUFFED LAMB SLIDER WITH TOMATO JAM
RICOTTA, MOZZARELLA, PARMESAN, MARINARA SAUCE , BASIL CHIFFONNADE
FIELD BABY GREEENS, TOMATOES, CUCUMBERS, RED ONIONS, FARRO AND BUFFALO MOZZARELLA, BALSAMIC
ADT Club Menu
PARMESAN CRUSTED CHICKEN BREAST
PARMESAN CREAM SAUCE
GROUND VEAL, PORK AND BEEF, SPICES, MARINARA SAUCE
TRI-COLOR POTATOES RED BLISS, ROSEMARY, GARLIC, SHALLOTS & DRIZZLED WITH EVO
PENNE PASTA, ONIONS, PANCETTA, CHILI FLAKES, BASIL, WINE AND MARINARA SAUCE