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Chef Alberto Cabrera has developed his own unique culinary style; a masterful blend of hands on experience and creativity. Chef Cabrera has been awarded several honors for his luxurious cuisine, including the distinguished Star Chef’s Rising Star award for South Florida and Sterling Silver’s Emerging Tastemaker Award, as well as being lauded in publications ranging from Miami’s Ocean Drive to Food and Wine Magazine.

In 1999, Cabrera landed at Baleen in the Grove Isle Resort, the only Relai & Chateaux in Miami, Florida. Here, under the tutelage of renowned chef Robin Haas, Cabrera spent four years working his way up the ranks to Executive Sous Chef at the consistently top-rated restaurant.

From there, it was onto Norman’s, where mastery of Chef Norman Van Aken’s seminal “New World Cuisine” went hand in hand with an education that extended beyond the kitchen into marketing and managing a top tier multi-faceted restaurant operation.

Itching to flex his creative muscles, Cabrera moved on to La Broche where he worked under Food & Wine award-winning chef Angel Palacios, a protégé of the revered and innovative Spanish chef Ferran Adria. Here, Chef Cabrera was reborn – creative juices stimulated and eyes opened to the endless possibilities offered by “Alta Cocina.”

Cabrera’s career took a natural progression when he stepped in as Culinary Director for Arrso Restaurants. Here Cabrera opened the multi-million dollar project Karu & Y. Cabrera garnered national acclaim from some of the countries top publications.

Common with those of a gifted mind, Cabrera continues to willfully pursue challenges that will keep his ability, mind, and talent, sharp. In 2010 Cabrera developed and launched PLP Hospitality – a restaurant development and consulting firm. Since PLP's inception several of South Florida’s top restaurateurs have brought in PLP to develop, revamp and oversee their culinary and restaurant operations