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This profile was last updated on 3/1/15  and contains information from public web pages.

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
61 Total References
Web References
Still, as Blue Collar's ...
www.miaminewtimes.com, 1 Mar 2015 [cached]
Still, as Blue Collar's Danny Serfer pointed out, my biscuits looked (and tasted) like "little rocks.
It took several minutes for Blue ...
www.biscaynetimes.com, 1 Jan 2013 [cached]
It took several minutes for Blue Collar's employees, Blue Collar chef/owner Daniel Serfer, Biscayne Inn management, and the police to calm him down.
We also wandered from motel to motel, inquiring about room rates. A clerk at the neon-lit Saturn Motel (6995 Biscayne Blvd., built in 1952) tells us through thick, bullet-proof glass that a room will cost us $75 for the night, but he might be able to arrange something for us at $25 for the first hour, then $10 an hour after that.
Chef/Owner Daniel Serfer on ...
miami.eater.com, 11 Feb 2015 [cached]
Chef/Owner Daniel Serfer on Blue Collar's First Year
Restaurants | Find. Eat. Drink.
www.findeatdrink.com, 25 Sept 2014 [cached]
It’s shellfish to swine.â€
- Chef Daniel Serfer of Blue Collar

Chef Josh Marcus is a new school chef giving old school deli recipes an unorthodox spin at his Surfside Miami diner called Josh’s Deli.
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.
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