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This profile was last updated on 10/1/14  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
56 Total References
Web References
Mignonette is a new oyster bar ...
www.miaminewtimes.com, 1 Oct 2014 [cached]
Mignonette is a new oyster bar and seafood eatery off NE Second Avenue across from the City of Miami Cemetery and latest venture from Blue Collar owner and executive chef Daniel Serfer and the man behind the food blog Miami Restaurant Power Rankings, Ryan Roman.
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See also: Danny Serfer's Mignonette Is Edgewater's Pearl
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Danny Serfer's Mignonette Is Edgewater's Pearl
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Danny Serfer's Mignonette Is Edgewater's Pearl
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.
2013 Palm Beach Food & Wine Festival | www.pbpulse.com
www.pbpulse.com, 27 Sept 2014 [cached]
Chef Daniel Serfer of Blue Collar Restaurant in Miami prepares braised lamb neck with rosti potato, mango raita and Swank greens. The Palm Beach Food and Wine Festival Southern Comfort lunch at Swank Farms on Sunday. (J. Gwendolynne Berry/The Palm Beach Post)
Daniel ...
www.sobefest.com, 28 Nov 2013 [cached]
Daniel Serfer
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Though Serfer spent some time working in restaurants during college, he had always planned on becoming a lawyer. After graduating from Florida State University in 2004, while preparing a dinner and studying for the LSATs, he realized his real inspiration came from cooking and not the law. In 2004 Serfer was accepted into the acclaimed culinary school, Le Cordon Bleu in Miramar. Upon enrolling Serfer took his first real restaurant job at famed Chef Allen's of Aventura, Florida.
Serfer worked at Chef Allen's for 5 years, eventually gaining the title of Chef de Cuisine, which he held for the last 2 ½ years of his career there. During this time he was even brought in as a chef consultant on the FOX hit show Kitchen Nightmares. The show aired at a later date in 2010. Looking to gain more experience in the culinary world, Serfer decided it was time to move on taking a position as Executive Chef at The 15TH Street Fisheries & Dockside Café in Fort Lauderdale. During his residency there, Serfer revamped the entire restaurant, creating a more modern and approachable menu and increasing sales by 30%.
Inspired by Serfer's success with 15th Street Fisheries, the Fisheries sent him to New York City to train with the Union Square Hospitality Group where he was able to observe the workings of their acclaimed restaurants Grammercy Tavern and The Modern. Falling in love with the city, Serfer took a job as Chef de Cuisine of the Tribeca Grand Hotel in 2010. During his time there he was proud to serve many notable guests including Kanye West, Jim Carrey & Jay Z.
During a vacation to Miami to visit family in 2011, Serfer became privy to a great opportunity - American Noodle Bar was closing and he could purchase the space and start something of his own. Anxious to make his mark on the culinary world, Serfer packed his bags and began work on his new concept: Blue Collar Restaurant.
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.
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