"Cooking is one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”
"The focus of entertaining is impressing others the focus of hospitality is serving others."
"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
"Consistency and communication are key elements for success."
Domingo is an Executive Chef / Director of Operations.
At the young age of 10 years old Domingo Lopez started a long journey inside the kitchen floors, the mixing bowls his mother owned to make cakes were his first culinary tool, years of eating raw cake batter and preparing meals alongside his mom with recipes from the “Grandma cooking book”, a notebook full of loose pages with handwritten faded ink recipes, the recipes brought so much union and happiness at every family dinner that he realized he wanted to do it as a career.
After realizing his true calling was the culinary and hospitality industries, he decided to do an internship at one of the busiest and most respected hotels in Bogotá, Colombia, Hotel Tequendama Intercontinental, over there he learned that the industry is not as easy as “Grandma cooking book” but there was nothing he loved more than being part of it. After two years working at the hotel, he decided it was time to take the next step. He moved to the United States to pursue his degree in Culinary Management and expand his knowledge.
He continued his hotel experience at Sunny Isles Ocean Beach Resort, where he learned the ways and systems to work inside an American kitchen and became even more interested
This experience, opened a great door for his career when he was hired by The Ritz Carlton Hotel to expand his culinary knowledge at Americana Restaurant, main restaurant of the hotel, this experience solidified his beliefs in serving great American food with a modern take. “It was fantastic to work in this company, the knowledge and experience are invaluable”
In 2004 a new opportunity was presented to Domingo, he decided to expand his culinary career, he took the position of Executive Chef at Macondo restaurant on South Beach, this allows him to fully present his vision on the menu of the restaurant as well as his management style. The restaurant received great reviews and a lot of national and international publications mentioned his work.
In 2010, he took on the position of Chef de Cuisine at Burger & Beer Joint, the upscale burger eatery menu is centered on ingredients of the best quality, ingredients you will find only at fine dining restaurants, the innovative concept and his love for great food lured him to take the position, he worked his way up to become Chef de Cuisine for both locations and with such success the company is expanding to even more locations all under his supervision. Domingo built a remarkable reputation. His light, delicate plates engage all the senses and with the seasons as his guiding influence, top-quality ingredients are showcased front and center.
Because of his dynamic personality and culinary brilliance in 2014, he becomes the Director of Operations where he supervised and maintained all indicators for BOH and FOH operations of 4 restaurants with over 300 employees.
Actually, he is the General Manager of Sugar Factory in Miami Beach overseeing all of the restaurant's operations.
He can come up with delicious recipes for new menus and follow the most recent food trends; at home, his wife and daughter always request the same dish, his homemade famous chicken marsala.
“Behind every great man, there is a great woman”, in his case more than one, his wife and beautiful daughter.
Farm to Table
A Sneak Peak of the
New Spring Menu
Peas with Mint and Rose Petals
Grilled Corn with Herb Butter
Falafel-Spiced Tomatoes on Whole Wheat Flatbread
Farmer’s Market Quinoa Salad
Sparkling Wine with Ginger Ale and Cherries
Healthy food should be exciting, full of flavor and vibrant. ' It should make you feel good, strong and full of vitality and creativity.
"Food presentation is an art form and one that I immerse myself in"
His kitchen secret: "If you touch it, season it"