Raymond Fiorello
About Raymond Fiorello, Executive Chef–Chef Raymond Fiorello is an accomplished chef recognized for his artful ability to blend the highest quality seasonal ingredients with superior technique and creative composition. A self-described perfectionist, Fiorello has spent much of his career developing menus and recipes as Executive Chef for restaurants, hotels, and conference centers in destinations best-known for their seafood offerings, including Baltimore’s Kimpton Monaco; Roosters Southern Kitchen in North Carolina; New York City’s Po’ Restaurant (where he had an opportunity to work alongside Chef Mario Batali); and the Doral Forrestal Conference Center in New Jersey near Chesapeake Bay. Throughout, Fiorello’s responsibilities have included all facets of restaurant management and food production, from menu planning to banquets to concepting. A graduate of the New York Institute of Culinary Education, Chef Fiorello has been cooking professionally foralmost30 years. He looks forward to celebrating seafood with the abundance of flavors and influences only found in Miami to make Seawell Fish N’ Oyster a stand-out among the destination’s best of the best
