Puerto Rican born Sean Bernal has an unwavering commitment to excellence that has taken him through all stages of his culinary career. A native of Santurce,Puerto Rico, Sean’s appreciation of fine food came at a young age from a family that loves to cook.
After a short time at a local community college, Sean decided to follow his passion for food and obtained his first cooking job as a breakfast cook. While attending Johnson & Wales University to pursue an Associate’s degree in Culinary Arts, he earned an apprenticeship with Chef Hans Klein of The Bistro in Coral Gables. After two years at the Omni Colonnade, his desire for growth earned him a coveted sous chef position to open Baleen on Grove Isle with Chef Robbin Hass. Just a few years later, Sean was recruited by the brand new J.W. Marriott in Downtown Miami to be the Chef de Cuisine for its culinary operations.
From there Sean held the position of Executive Chef at Tambo Restaurant in South Beach where he gained national acclaim for his creative Latin-Asian styled cuisine. Bernal returned to Coral Gables to unveil his new style fusion Latinean cuisine at Pescado Restaurant. Sean’s cooking blends perfectly with the hot Florida sun, using fresh local tropical fruits, Latin heirloom quality vegetables and of course Fish and shellfish from local waters, blending influences from traditional Caribbean, Latin, South American and Asian cuisine that fits in perfectly with The Islanders daily changing menu. Under Chef Bernal, The Islander serves more than 1,000 pounds of fish per week including 12 different varieties of fish daily, and 12 different types of oysters daily. Delicacies include everything from Carolina Ruby Red Trout, Ketchikan Peninsula King Salmon andAlaskan King Crab to Whole Haulover Inlet Hogfish, and Key West mahi-mahi prepared black and blue.