The Surf Club Restaurant by Chef Thomas Keller is located within the recently revamped iconic Miami club, the first time the renowned chef has opened a property in Florida. Honoring the location’s history of good times and grand parties, the menu interprets classic Continental cuisine for a modern audience. Like the swinging patrons of ’50s and ’60s hotspots, this restaurant celebrates. The Surf Club Restaurant knows how to have fun.
Chef Thomas Keller is regarded as a world leader in the culinary profession. The restaurants and people he inspires are dedicated to setting new restaurant standards in service, cuisine and employment experience. Valuing genuine collaboration, Chef Keller has successfully assembled an expert staff that shares his philosophy and vision.
CHEF / Proprietor
Thomas Keller is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.
As General Manager of The Surf Club, Kevin D’Antonio manages the day-to-day operations of the restaurant, ensuring the highest standards of service and quality experiences for its guests. Kevin joined The Surf Club Restaurant leadership team during the development stage, playing a vital role in the pre-opening activities to prepare the restaurant for opening and representing the restaurant to the local community.
Having grown up in West Palm Beach, FL, Kevin began his career in hospitality at the Breakers Hotel. He joins The Surf Club Restaurant after having worked for Chef Keller at The French Laundry from 2005 to 2010, as a Captain. After his time at The French Laundry, Kevin joined LDV Hospitality as a Service Manager at Scarpetta in Las Vegas. He continued with LDV Hospitality, working as Assistant General Manager of D.O.C.G. in Las Vegas, General Manager of Azure by Allegretti in Atlantic City, and Director of Food & Beverage at The Gale South Beach in Miami. Kevin then became the Food & Beverage Director for Crafted Hospitality at the 1 Hotel South Beach, including Beachcraft, Tom on Collins, and Sand Box.
With the opening of The Surf Club, Kevin is excited to work for Chef Keller once again while helping to bring the history of this legendary property back to life.
Chef de Cuisine
As Chef de Cuisine, Manuel Echeverri oversees all culinary operations in The Surf Club’s kitchen, providing inspiration and leadership to the brigade working under his direction. In his role, he imparts the high standards defined by Chef Keller, particularly through menu development with a focus on purveyor partnerships. As with all of Chef Keller’s restaurants, Echeverri is committed to the quality execution that provides memorable dining experiences for guests.
A native of Bogota, Colombia, Echeverri moved to Miami after high school to pursue a career in music. He started working in restaurants to supplement his music gig and was quickly drawn to the culinary world. After receiving his Associates degree in the Culinary Arts from Le Cordon Bleu in Miami, Echeverri worked for Chef Julian Baker at Bice at the Cardoza, Bice at the Victor Hotel, and the Pelican Café. In 2011, Chef Baker recruited Echeverri to take the helm as Chef de Cuisine of his new restaurant, Toscana Divino.
In 2013, Echeverri, seeking to continually elevate his skills, embraced an opportunity to work for Chef José Andrés, quickly rising to Sous Chef and then Senior Sous Chef shortly thereafter. In 2016, Chef Andrés announced his upcoming restaurant, The Bazaar MAR, and brought on Echeverri as Chef de Cuisine.
When Echeverri was first introduced to The Surf Club Restaurant, he was attracted to the concept and to the prospect of working for a restaurant with such high standards, attention to detail, and quality ingredients. Moreover, he is honored to have the opportunity to learn from Chef Keller and excited to adopt his core values into his career and personal life.
As Pastry Chef of The Surf Club Restaurant, Julie Kurz oversees the production of all the dessert, bread, viennoiserie, and candy offerings for the restaurant. In addition to managing, guiding, and inspiring her team, Julie is responsible for ensuring the exceptionally high standard set by Chef Keller.
Julie was first introduced to the hospitality industry working as a hostess at age 16, when she instantly fell in love with the pace, the comradery, and the opportunity to provide guests with great service and experiences. After receiving her BA from Vassar College and then her Pastry Certificate from the Culinary Institute of America in St. Helena, Julie started working as a Pastry Chef in Brooklyn. In 2011, Julie became Pastry Sous Chef at Bouchon Bakery at the Time Warner Center, where she remained until 2013. With the opening of The Surf Club Restaurant, Julie rejoins Chef Keller’s team, excited to bring his cuisine to a new environment.
Julie’s love for cooking started in her childhood, making elaborate breakfasts with her sisters on the weekends, including crêpes, soufflés, doughnuts, and Dutch babies. She has always loved experimenting in the kitchen, and recognizes her favorite memories as those baking cakes and making fettuccini Alfredo from scratch.
Head Sommelier Zach Gossard oversees the beverage program at The Surf Club Restaurant, highlighting the world’s top wines through the lens of Midcentury American cuisine. With a classical understanding of service developed over a career working for notable chefs, he brings professionalism and warmth to guests tableside.
Born and raised in Florida, Zach earned a BA in English at the University of Florida before deciding to take his studies in a different direction, working different restaurant positions while honing his knowledge of wine, beer and spirits. He has curated wine and beverage programs for some of the biggest names in the Miami restaurant scene, including Francis Mallmann, Paul Qui, Michelle Bernstein, Scott Conant and Alfred Portale. Zach is a Certified Sommelier and a Certified Sake Advisor.
As a Florida native from a family with a strong Sunday supper tradition, Zach is pleased to be able to make memorable guest experiences at the Surf Club Restaurant.
Info & Directions
We are located at The Surf Club and next to The Four Seasons at The Surf Club
9011 Collins Avenue, Surfside, FL 33154.
We serve dinner seven days a week.
Sunday - Thursday, 5:30pm - 10:00pm
Friday - Saturday, 5:30pm - 10:30pm
Give someone special a dining experience at The Surf Club Restaurant. Gift cards will soon be available for purchase online in $250 and $500 amounts.
The Surf Club
The Surf Club has a certain alchemy inherent in its operation; it turns the ordinary into something extraordinary. Above all, it is an institution that cares about enabling and enhancing life: both the life experienced within its world and the lives of its members, guests and residents. The Surf Club today might have a storied past, a glittering list of names attached to it and a bigger scale and scope than before, but the powerful sense of possibility and timeless values for which it has always been cherished remain as strong as ever in its heart. Today it hosts the history of tomorrow. It is here that you will also find The Four Seasons Hotel at The Surf Club, an oceanfront destination bringing a new era of glamour elevated with chic Italian dining and a world-class spa.