Growing up in Buenos Aires, Argentina with his second generation Italian immigrant parents, Dario Correa was highly influenced by the aroma and flavors of the local Spanish and Italian-infused cuisine. Correa discovered his passion for cooking during his childhood, as he watched his mother master the culinary scene at home, creating decadent cakes.
Intrigued by the culinary world, Correa honed his culinary skills at the International Buenos Aires Restaurant and Hotel School and then set his sights on the United States. In 1998, Correa moved to Miami and dove in head first, working at some of the best establishments in South Florida including Barton G and The Raleigh before being recruited to the famed Blue Door at Delano as Executive Sous Chef. While at Blue Door, Correa was introduced to one of his greatest mentors, French Chef Claude Troisgros, whose simplistic approach and mastery of French techniques remains Correa’s biggest inspiration to this day.
In 2011, Correa embarked on a new opportunity and accepted a position as the Food and Beverage Director and Executive Chef at the Grand Beach Hotel on Miami Beach. Managing an entirely new set of responsibilities, Correa oversaw the entire food and beverage operation at the hotel, nearly 100 employees, and shined in sourcing the best ingredients and freshest produce.
Today, Chef Correa has put his focus back in the kitchen as Executive Chef at B Ocean Fort Lauderdale. “Simplicity is key – cooking something without changing its essence, flavors and aromas… that’s what makes a remarkable dish,” states Correa. Guests at B Ocean Fort Lauderdale can enjoy Chef Correa’s incredible creations in B’stro on the Beach, at B Ocean’s pool bar, the new lobby bar, in-room dining and during all special events at the oceanfront hotel.
