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This profile was last updated on 12/28/15  and contains information from public web pages and contributions from the ZoomInfo community.

Chef and Owner

Local Address:  New York City , New York , United States
Blue Collar
 
Background

Employment History

Education

  • political science and history
    Florida State University
69 Total References
Web References
Thanks to a lot of TLC ...
www.miaminewtimes.com, 28 Dec 2015 [cached]
Thanks to a lot of TLC by Blue Collar's Danny Serfer, vegetables never tasted so good.
And Edgewater/Midtown has indeed welcomed ...
www.biscaynetimes.com, 1 May 2015 [cached]
And Edgewater/Midtown has indeed welcomed Midtown Oyster Bar (3301 NE 1st Ave.), opened barely two months after instant hit Mignonette (210 NE 18th St., 305-374-4635), a New Orleans/Old Florida-style oyster bar from Blue Collar's chef/owner Danny Serfer and food blogger Ryan Roman.
Daniel Serfer | 2015 SOBEWFF | FEBRUARY 19-22, 2015
www.sobewineandfoodfest.com, 11 Jan 2014 [cached]
Daniel Serfer
...
Daniel Serfer
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Daniel Serfer
Owner and Executive Chef of Blue Collar Restaurant
Daniel Serfer, a Miami native, opened his first restaurant, Blue Collar, in January 2012. Frequented by locals and visitors alike, Blue Collar offers American comfort food in a casual setting attached to a hooker motel.
Serfer didn't always aspire to opening a restaurant in a hooker motel. After achieving legendary debate champion status in high school, Serfer aspired to become a lawyer. While studying for the LSAT in 2004, he realized his real inspiration came from cooking and not the law. Serfer was then accepted into culinary school at Le Cordon Bleu in Miramar, Florida and, upon enrolling, Serfer took a job at Chef Allen's in Aventura, Florida.
...
Serfer then decided it was time for a new challenge, this time as Executive Chef at The 15th Street Fisheries & Dockside Café in Fort Lauderdale. During his time there, Serfer revamped the entire restaurant, creating a more modern and approachable menu and increasing sales by 30%.
After a stint in New York City, Serfer opened Blue Collar in January 2012. During a vacation to Miami to visit family in 2011, Serfer found an available restaurant space along Biscayne Boulevard attached to one of the historic motels that line the main thoroughfare. Armed with a concept for delivering the kind of food that he loved to eat, Serfer packed his bags and moved back home. For the past two years, Blue Collar has delivered contemporary comfort food in a laid back environment that feels like home. The menu is fun and approachable while remaining diverse enough to please every diner, from carnivore to vegetarian.
In April 2014, Serfer announced the opening of his second restaurant, an oyster bar called Mignonette. Drawing on the success of Blue Collar, Mignonette provides an approachable, fun environment where patrons can enjoy a dozen oysters, a bottle of champagne, classic seafood preparations like Oysters Rockefeller and Clams Casino, and a kickass prime rib. Once again driven to create the kind of restaurant he enjoys, Serfer is excited to bring a unique oyster bar experience to the guests who have made Blue Collar so popular. This new spot isn't attached to a hooker motel, but since oysters are an aphrodisiac, you may end up back at the motel when all is said and done.
Daniel Serfer
Owner and Executive Chef of Blue Collar Restaurant
Daniel Serfer, a Miami native, opened his first restaurant, Blue Collar, in January 2012. Frequented by locals and visitors alike, Blue Collar offers American comfort food in a casual setting attached to a hooker motel.
Serfer didn't always aspire to opening a restaurant in a hooker motel. After achieving legendary debate champion status in high school, Serfer aspired to become a lawyer. While studying for the LSAT in 2004, he realized his real inspiration came from cooking and not the law. Serfer was then accepted into culinary school at Le Cordon Bleu in Miramar, Florida and, upon enrolling, Serfer took a job at Chef Allen's in Aventura, Florida.
...
Serfer then decided it was time for a new challenge, this time as Executive Chef at The 15th Street Fisheries & Dockside Café in Fort Lauderdale. During his time there, Serfer revamped the entire restaurant, creating a more modern and approachable menu and increasing sales by 30%.
After a stint in New York City, Serfer opened Blue Collar in January 2012. During a vacation to Miami to visit family in 2011, Serfer found an available restaurant space along Biscayne Boulevard attached to one of the historic motels that line the main thoroughfare. Armed with a concept for delivering the kind of food that he loved to eat, Serfer packed his bags and moved back home. For the past two years, Blue Collar has delivered contemporary comfort food in a laid back environment that feels like home. The menu is fun and approachable while remaining diverse enough to please every diner, from carnivore to vegetarian.
In April 2014, Serfer announced the opening of his second restaurant, an oyster bar called Mignonette.
15th Street Fisheries - South Florida Seafood Landmark
www.15streetfisheries.com, 11 July 2010 [cached]
CHEF DANIEL SERFER
The owners of 15th Street Fisheries are proud to introduce their illustrious new chef, Daniel Serfer. He arrives at the Fisheries after five years at Chef Allen's Modern Seafood Bistro in Aventura where he was most recently chef de cuisine. Learn more about Daniel and his creative culinary ideas in the Chef's Corner section of our site.
CHEF DANIEL SERFER OPENS ...
www.miamiculinarytours.com, 23 Sept 2014 [cached]
CHEF DANIEL SERFER OPENS SECOND RESTAURANT IN MIAMI'S EDGEWATER NEIGHBORHOOD
Old Florida Meets New Orleans at Casual Yet Classy Oyster Bar Mignonette Opening August 15th
The Workshop is proud to announce its representation of Mignonette, an oyster bar by Blue Collar's Daniel Serfer and Miami Rankings blogger Ryan Roman slated to open Friday, August 15th in Miami's Edgewater neighborhood.
...
The lovechild of chef-owner Daniel Serfer and first-time restaurateur Ryan Roman, Mignonette is an oyster bar with an approachable, fun environment where patrons can also enjoy classic seafood preparations like Oysters Rockefeller and Clams Casino, slow-roasted prime rib and a wide array of vegetable sides to please any appetite.
...
After enjoying the success of delivering contemporary comfort food attached to a historic motel, Serfer wanted to build on the success and vibe he established with Blue Collar, and bring another new concept to Miami's table. Serfer was running high on a two-year track record; the only thing missing was the creative spark from a familiar friend.
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With his own site (Miami's Restaurant Power Rankings) and guest columns in Edible South Florida, Roman first met Serfer after becoming a regular at Blue Collar, but only after several missed connections.
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"Ryan and I wanted to open a classic oyster bar and create a fun, unpretentious and unfussy environment," says Serfer.
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Serfer will be on-site shucking for patrons, and alludes that there may even be guest shuckers. Lunch and dinner items include a rotating chowder, bisque or gumbo, fresh catches, mussels, shrimp and more. A few cooked oyster dishes (Serfer's favorites) will include Oysters Rockefeller and Oysters Bienville, and honoring the founders' penchant for home cooking, there will be po' boys, prime rib and Thanksgiving chicken (served with stuffing and cranberry sauce).
With attention to how music affects the overall vibe of the restaurant, Serfer and Roman have enlisted the help of Lolo Reskin from Sweat Records and Imagesound Americas to create the playlists for the restaurant.
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With a solid friendship backing one of the most talked-about restaurants in Miami, Mignonette is a cultural and culinary vision developed by two besties: Blue Collar's Daniel Serfer and Miami Rankings' Ryan Roman.
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