Steven Acosta has been appointed Executive Chef at The Balfour Hotel in Miami Beach
The Balfour Hotel, which recently opened on Miami Beach, is proud to announce the appointment of Steven Acosta to executive chef. In this role, Acosta is responsible for managing the hotel's food and beverage team, implementing new menus at the hotel's three-meal restaurant and providing exceptional culinary experience for hotel guests, travelers and South Florida locals. Acosta assumes this position immediately and has already stepped into the role of overseeing all aspects of the restaurant's culinary operations. This winter, Acosta will spearhead the launch of a new restaurant concept at The Balfour Hotel and create all menus.
After graduating from the Le Cordon Bleu College of Culinary Arts in Miami, Acosta took on executive sous chef positions at distinguished restaurants throughout South Florida, such as Vix's Restaurant at Hotel Victor and the Cascada Grill at the Turnberry Isle Resort. In 2008, chef Acosta worked with Todd English to open da Campo Osteria as the restaurant's executive sous chef. He then brought his expertise to the W Hotel South Beach to the former Solea Restaurant and KNR Food Concepts in 2009. Upon Todd English's departure from da Campo Osteria in 2012, Acosta returned to the team to lead the kitchen as the executive chef.
At da Campo Osteria, Acosta fell in love with the simplicity of Italian dishes, where the emphasis on exceptional ingredients combined with proper technique allows them to shine. Some of his favorite entrées included a classic spaghetti with a jumbo meatball and the braised veal that was reminiscent of his grandmother's recipe for oxtail.
His professional journey continued in 2014 at the Kimpton EPIC Hotel and its seafood-centric eatery, Area 31, as the executive sous chef leading all culinary operations on the premises. From 2015 to 2018, he took the helm as the executive chef at the Fisher Island Club, preparing gourmet meals for affluent clientele in the South Beach area. Prior to joining the Balfour team in 2021, Acosta established his own culinary consulting business in 2018.
Acosta grew up in a half-Costa Rican, half-Cuban family and credits his grandmother for inspiring his dedication to his life in the kitchen. He has fond memories of preparing Arroz con Pollo with his mother and making Costa Rican Vinagreta with his grandmother. His passion for cooking was ignited after being taught how to turn produce from a local flea market into delicious, home-cooked meals for his family.
As the esteemed executive chef for The Balfour Hotel, Acosta seeks to promote a sense of camaraderie among his team members, creating a culture of positive energy, accountability and passion in the kitchen.
