Logan McNeil
Logan McNeil
Chef de Cuisine
Tambourine Room by Tristan Brandt
Logan McNeil is Chef de Cuisine of Tambourine Room by Tristan Brandt, the Michelin-starred signature dining experience of Carillon Miami Wellness Resort. Leveraging his leadership background and culinary expertise earned at an array of distinguished outlets, McNeil works in close collaboration with Brandt to guide the ongoing evolution of Tambourine Room. As Chef de Cuisine, McNeil oversees the development of a refined experience that balances a modern version of classic French culinary traditions with Asian influences, while celebrating the seasonal bounties of Florida, and shares his passion and creativity to inspire both the kitchen and front-of-the-house teams.
McNeil joined Tambourine Room in summer 2025, arriving from Stubborn Seed in Miami Beach where he served as Chef de Cuisine. In this role, he led kitchen operations and creative development. During four years at the restaurant, McNeil was also part of the management team earned and retained the Michelin Stars, a AAA 4 Diamond Award, and one of the only five Michelin Green Stars awarded to the Sunshine State in 2025.
In 2019, McNeil got his start at Kitchen Proper in Battle Creek, Michigan. Two years later, he moved on to Sirenetta in Hoboken, New Jersey McNeil also had stints at many other establishments between New York City and South Florida, including Double Chicken Please and Beauty & The Butcher, which helped influence the culinary expertise and style of cooking he has today.
With an emphasis on the culinary evolution at Tambourine Room, Chef McNeil is driving a transformation rooted in sustainability, local sourcing, and immersive, experience-driven dining. His focus on innovation and intention shapes each menu, highlighting both creativity and purpose. Equally important to him is amplifying the voices of his team—believing that sharing their stories with guests enriches the dining journey and fosters deeper connection and loyalty.
Hailing originally from Battle Creek, Michigan, McNeil earned diplomas in culinary arts and culinary business management from the Institute of Culinary Education in New York City where he graduated top of his class. When he steps away from orchestrating culinary artistry in the kitchen, he enjoys spending time with his wife, Rachel, and fishing – a pastime that mirrors his patient, detail-driven approach to cuisine. He also spends his time welcoming friends into his home for thoughtfully prepared dinners reflecting the same hospitality and care he brings to his work at Tambourine Room.
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