As General Manager of The Surf Club Restaurant, George Totari brings a wealth of experience to the role. He leads the dining room, upholding the restaurant’s legacy of gracious service in close collaboration with Chef de Cuisine Daniel Donado.

Before joining Chef Thomas Keller’s team at The Surf Club Restaurant, George was based in Washington, D.C., where he most recently served as General Manager of Cranes Spanish Kaiseki, a modern restaurant exploring the intersection of Spanish and Japanese cuisine. Prior to that, he was Director of Operations at Xiquet by Danny Lledo, where the restaurant earned one Michelin star and received accolades from Wine Spectator, AAA Five Diamond, The Rammys and the Michelin Guide. George has also held leadership roles as Managing Partner of Bulla Gastrobar in Miami and has worked in hospitality management in both Dubai and Jordan.

After encouragement from his parentsin his early teens, George pursued a Bachelor of Business Administration from the Les Roches Marbella International School of Hospitality Management in Marbella, Spain. Today, he looks forward to contributing to the team environment and enhancing the guest experience in Surfside

As Chef de Cuisine, Daniel Donado leads The Surf Club Restaurant's culinary operations, crafting seasonal menus and guiding the team with a strong focus on precision and quality.

Daniel has been with The Surf Club Restaurant for nearly five years, building a deep understanding of the historic property and forming strong connections with the team. In his new role, he will work closely with General Manager George Totari to enhance the guest experience and contribute to the restaurant’s continued success.

Daniel first joined Chef Thomas Keller’s team in 2020 as a Chef de Partie and quickly advanced to Executive Sous Chef—making this leadership position a natural progression. Raised in Colombia and Florida, Daniel earned his associate degree in Culinary Arts and Restaurant Management before refining his craft at restaurants across Colombia. During this time, he contributed to cookbooks like Atlántico Sabe Rico, cooked for the President of Colombia alongside Chef Alex Quessep, and taught culinary techniques through government programs. Before joining The Surf Club Restaurant, Daniel worked as a Chef de Partie at The Bazaar by José Andrés in Miami Beach.

Daniel’s interest in cooking ignited at the age of five, when his father took on the role of both caregiver and cook after the passing of their mother. Watching his father pour his dedication into every meal inspired Daniel’s own curiosity and drive. He began experimenting in the kitchen, devouring food programs and eventually starting a small pasta-making business from home. Through these early experiences, Daniel discovered his own aspirations: to cook, nurture and bring people together through a good meal.

The Surf Club Restaurant Pastry Team oversees the development of all the desserts, bread and viennoiserie for the restaurant. The Pastry Team is responsible for ensuring the exceptionally high standards set by Chef Keller and Chef de Cuisine Daniel Donado.

As Beverage Director, Michel Couvreux develops the beverage programs for Chef Keller’s casual and fine dining restaurants. He relies on his tenure as Beverage Director, East Coast and as head sommelier at Per Se, where he managed their extensive wine program and developed the wine education program for the restaurant’s dining room team. Couvreux joined Per Se in September 2009, bringing 20 years of experience at some of the world’s top dining establishments. During his tenure, Per Se was recognized by Wine Spectator for its extraordinary wine program and received the Grand Award in 2013 and in each subsequent year. In 2018, Wine Enthusiast inducted Per Se into its Restaurant Hall of Fame for continual recognition of appearing on America’s Best Wine Restaurants.

Couvreux launched his career in his native country, France. There, he held posts in top restaurants throughout Paris, including the three-starred Michelin Restaurant L’Arpege and Restaurant Guy Savoy. In 1993, Couvreux relocated to New York City to work as a sommelier at Restaurant Bouley. Shortly after, he garnered the post of Head Sommelier at Eric Ripert’s Le Bernardin, where he spent ten years developing and managing the restaurant’s wine program. Couvreux later joined Restaurant Cru, where he managed the restaurant’s Grand Award Wine list.

Couvreux holds an Advanced Master Sommelier Certificate from the Court of Master Sommeliers. Additionally, he has received numerous accolades for his contributions within the industry, including “Top Wine List New York City” from Gourmet magazine for his work at Le Bernardin, Wine Spectator’s “Best of Award of Excellence” along with the recognition as “One of the great Sommeliers in America” by New York Magazine. He has also been profiled in The World of Fine Wine and in Wine Spectator.