Deemed a spectacular culinary visionary whose signature modern French cuisine with Asian influences is best described as “artwork on the plate,” the highly experienced, exuberantly honored, and well-traveled chef with two Michelin stars will oversee culinary operations for the new dining concept, with a world-class team already being assembled.
“We are thrilled to partner with Chef Brandt and look forward to dazzling guests with a brand new, elevated culinary experience this spring,” says Patrick Fernandes, Executive Managing Director of Carillon Miami Wellness Resort, whose experience collaborating with world-class chefs anticipates the rewards of the partnership. “Everything Chef Brandt has touched over his career has turned to gold, and we anticipate nothing less in Miami Beach. Our goal is to treat our guests to a fine dining experience that pushes every button, and that is exactly what Chef Brandt will bring to our resort’s dining lineup.”
With Michelin Guide partnering with Visit Florida to launch its first-ever Michelin Guide in the Sunshine State, the timing of Carillon Miami Wellness Resort’s partnership with Chef Brandt couldn’t be better. Indeed, the resort fully intends to promote the Chef’s talent as it pursues Michelin stars of its own.
“After an international career that has taken me across Europe, into Asia, and over the wide-open sea, I am thrilled to have the opportunity to offer patrons a new culinary concept of my own creation at Carillon Miami Wellness Resort,” says Chef Brandt of his first experience in the U.S. “Miami Beach is such a bustling market, with a number of superb restaurants and the Michelin Guide now knocking on doors to highlight the very best. With a ready supply of local ingredients from the land and the ocean, and enthusiastic clientele that treat the resort like their home away home, I can’t wait to start and take this new dining experience – and Carillon – to the top.”
Born and raised in the city of Mainz along the Rhine River in west-central Germany, Brandt’s passion for cooking began at an early age. At just 12-years-old, he prepared his first three-course meal for his mother’s birthday. The culinary career that soon followed took him to multiple Michelin-starred restaurants in Germany, including work with Herbert Brockel* at Stage Husarenquartier in Erftstadt-Lechenich; Manfred Schwarz* at Schwarz Das Restaurant in Heidelberg; and Harald Wohlfahrt*** at Restaurant Schwarzwaldstube in Baiersbronn.
Since then, Brandt has worked with notable chefs including Michelin three-star chef Jean-Georges Klein at Restaurant L’Arnsbourg; Stefan Stiller** at Stiller’s Restaurant and Cooking School in 2010; Jordi Cruz** at Restaurant ABaC in Barcelona, Spain; Christian Bau*** at Victor’s Fine Dining in Perl-Nennig; among others.
In 2013, Brandt assumed the role of Managing Director of Engelhorn Gastro GmbH in Mannheim, Germany, the start of a seven-year run overseeing a team 130 operating nine restaurants and bars including OPUS V, for which he was honored with two Michelin stars, and Le Corange, which has a Michelin star as well. During this time, he also published his first cookbook, Tristan Brandt – Restaurant in Mode, awarded a Gold Medal by Gastronomischen Akademie Deutschland (GAD) in 2019.
Since 2020, Brandt has served as the Managing Director for the Restaurant 959 & Pino‘s Bar in Heidelberg. In addition, he launched “Epoca by Tristan Brandt” at Waldhaus Flims Wellness Resort, which received 16 Gault & Millau Points in Switzerland.