Catching Up With Head Chef Gabriel Yi

Check out with he’s cooking up at Biscayne Tavern

We had the pleasure of catching up with Gabriel Yi, head chef of the lively Biscayne Tavern in Miami, to discover what loves most about working at YVE Hotel, his favorite menu item, and how he spends his free time.

What do you love most about your job, and working where you do?
Freedom of expression. I’m paid to create things. What could be better than that?

How would you describe your cooking approach?
I always start with the most simplistic view of whatever I’m trying to cook. From there, I start adding component after component, until the dish seems finished in my mind.

What is the menu item you’re most proud of, and why?
I am proudest of our octopus dish, because it juxtaposes something fairly common with something that’s new and different.

What is your favorite ingredient to cook with?
Actually, I’ve never considered a favorite ingredient. But I think oil would have to be my favorite. I use it in all aspects of my cooking, using different varieties with so many techniques.

How do you like spend your downtime in Miami?
A mix of being on a boat relaxing, playing a strategic board game, or a bon fire!



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