The Florida native received international acclaim in 2010, when he became the first American to win gold at the International Trophée Passion culinary competition at the Académie Culinaire de France, widely regarded as the culinary version of the Olympics. He was chef de cuisine at Colicchio & Sons from 2011 to 2013, before making his South Florida homecoming to join Valentino Cucina Italiana as executive chef.
As he now makes his move to Miami Beach, Bergman has big plans as he takes the reigns at 1826 Restaurant & Lounge. “The new menu will feature both hot and cold appetizers, as well as a new section of pastas and risotto,” says Bergman. “From the health-conscious to the carnivore, the new 1826 menu will cater to every discerning palette.”
While he loves using a variety of vegetables in the kitchen, Bergman also plans to incorporate local seafood and “larger portions of meat designed for sharing.” For those more adventurous and diners who want a little bit of everything – Bergman has a chef’s tasting menu in the works. Sharing his philosophy on presenting a diversity of flavors in every dish, Bergman says he will “introduce unique, delicious ingredients that guests don’t normally see on menus.”
New dishes include: Seared Hudson Valley Foie Gras (with almond cookie crust, house-made brioche and wild currants and huckleberry compote) · Long Island Peking Duck (with black trumpet mush crust and pressed duck leg confit served with honey glazed radish and Tokyo turnips) · Whole Branzino Topped with Blood Orange Reduction (with dill, capers citrus braised Belgian endive) · Spice Roasted Venison Loin (with whole grain mustard spaeztle lime roasted carrots and sunchoke purée, caramelized ginger Au jus).