It is nice to know that the greatest food its prepared by a experimented chef. But its better to know that this tasty food also comes from someone who loves to prepare food… and eat it.
“I really cook the way I like to eat. Standard gets a little boring.
I like to experiment.” ~ Sean Brasel
Our executive chef were born in Colorado. He got off to a good start as a sous chef at Cliff Young’s in Denver, taking the helm shortly thereafter. Brasel soon won a scholarship to Madeline Kamman’s School for American Chefs in Napa Valley. Upon graduation, Brasel returned to Denver to start a restaurant-consulting business when he met David Tornek, his future business partner. In 1994, they opened several restaurants in Colorado, then relocated to South Florida, launching Touch in the heart of South Beach. After selling the building where Touch stood, Brasel and Tornek focused much of their attention on bringing the American steakhouse into the 21st century with Meat Market. Brasel has created a menu there that embraces the staples of a classic steakhouse, modernizing them for the way we eat today.