CulinaryWine & Beverage
José Mendin
Chef and Owner | The Pubbelly Group
Experience
2024 - Present
Chef Owner
Mar y Rosa San JuanSan Juan, PR
2023 - Present
Chef Owner
Isola PolancoPolanco, Mexico
2023 - Present
Owner
Veranda WineMiami, FL
2023 - Present
Chef Owner
June BurgersMiami, FL
2023 - Present
Chef Owner
Hitchi HaikaMiami, FL
2021 - Present
Chef Owner
Casa Isola OsteriaMiami, FL
2019 - Present
Chef Owner
The PiefatherFort Lauderdale, FL
2007 - 2009
Assistant Corporate Chef
Sushi Samba RestaurantsNew York, Dallas, Chicago
2004 - 2007
Executive Chef
Sushi Samba DromoMiami Beach, FL
2003 - 2004
Assistant Chef
Ramiro's TallerValladolid, Spain
2002 - 2002
Chef de Partie
Nobu LondonLondon, UK
1999 - 2001
Chef de Partie
Veranda RestaurantAventura, FL
1998 - 1999
Line Cook
Yasumoto Sushi Bar & World CuisineBal Harbor, FL
1996 - 1998
Line Cook
Urdin RestaurantSan Juan, PR
Education
Advice from José Mendin
Quotes about career path, skills, and teamwork from an industry leader.
It's very important to have the foundations of cooking and to master the basic techniques.
Some cooks want to skip that stage. You need to know the right way before you start creating it your way.
I read a lot, I have a lot of books at home, I could probably open a library!
I also like to read at least 15 different menus everyday, appreciating the ingredients, what season it is and how it's cooked.
I find inspiration in everything I eat, whether it's a sandwich at a High Street restaurant, or at 10 course dinner at a fine dining restaurant.
I'm always looking for a way to do it my way, by doing it your way, you do it how you want to do it, you make it the best way.
I like to challenge and teach my team all the different styles I know, and how to cook with ingredients that they may not know how to use.
Roles in Culinary
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