Chief Culinary Officer at Howard Wein Hospitality
Michael Fiorello is the Chief Culinary Officer at Howard Wein Hospitality, where he is at the helm of The Diplomat Beach Resort’s expansive food and beverage portfolio. The Diplomat’s diverse collection of restaurants, bars and other culinary experiences includes Point Royal, Monkitail, Diplomat Prime, Playa, Counter Point, Bristol’s Burgers, Candy & Cones, Portico Beer & Wine Garden, The Canteen, and The Hotel Bar. Boldly led by celebrity chefs, local Hollywood chefs and world-class mixologists, The Diplomat’s wide range of culinary offerings makes it a foodie’s paradise playground.
Chief Culinary Officer Fiorello joined the Diplomat Restaurant Group team in August 2016 to spearhead the resort’s new, reinvented restaurant ventures. He is forward thinking and constantly looking to bring The Diplomat’s cuisine experience to new heights. Before joining the team, Fiorello was the Executive Chef at 5-time James Beard Award winner Tom Colicchio’s Crafted Hospitality Operations at 1 Hotel South Beach. Prior to that, he was the Director of Culinary Operations at Garces Group running all BOH operations and overseeing 18 restaurants across the United States.
Fiorello was the Chicago Champion and a judge at Cochon 555, a Sous Chef on Iron Chef America and a StarChefs’ Rising Star Chicago nominee. He studied culinary arts at The Culinary Institute of America after realizing comprehensive science at Villanova University was not his calling. Fiorello recounts spending countless hours working in a local seafood market throughout high school and being inspired by his family’s love for gathering in the kitchen. His passion and knowledge for the culinary arts has made Fiorello an invaluable asset to the Diplomat Restaurant Group team.
Executive Chef at Diplomat Prime
Nicolay Adinaguev is the Executive Chef at Diplomat Prime, a luxury boutique steakhouse inside The Diplomat Beach Resort in Hollywood, Florida. In this role, Adinaguev oversees menu ideation and maintains the premier level of quality that Diplomat Prime is known for. A native of Lima, Peru, Adinaguev moved to America in 1990, beginning to work in restaurants at the young age of 14. After receiving his degree in Biology at Florida State University, Adinaguev then decided to pursue his passion for restaurants and enrolled in Keiser Capital Culinary School in Tallahassee, graduating with an Associate of Science in Culinary Arts in 2002.
Adinaguev began his professional career at the James Beard Foundation Award winning Chef Allen’s in Aventura, where he served as a line cook and grew into the role of Executive Sous Chef. He then moved to Tampa, FL, and spent one year as Executive Chef at Cigar City Brewpub elevating the restaurant’s cuisine and curating pairings with small-batch beer in its many styles and varieties.
Adinaguev landed in Fort Lauderdale in 2009 when he opened Stephen Starr’s Steak954 inside The W Hotel as Executive Sous Chef. In 2013, he moved to Starr’s restaurant Verde, inside Miami’s Perez Art Museum, before eventually transitioning back to Steak954 in 2014. This time, he led the kitchen as Executive Chef. Officially named Executive Chef at Diplomat Prime in July 2016, Adinaguev spent the summer working with his team and developing the menu for Diplomat Prime’s grand re-opening in September 2016. His diverse background will guide his direction moving forward as he focuses on deep flavors from his Peruvian roots as well as seasonal Florida ingredients. By aging all beef in house and composing each dish fully from start to finish, Adinaguev will continue to offer a delicate, approachable, and unique menu for years to come. When he is not in the kitchen, Adinaguev is playing guitar, bass, and piano, reading cookbooks for inspiration, and spending time with his wife and two sons.
Executive Chef at Geoffrey Zakarian’s Point Royal
Jorge Negron Executive Chef at Geoffrey Zakarian’s Point Royal Born in Western New York and raised in Puerto Rico, Jorge Negron had the benefit of generational culinary talent in his family. Negron’s father –also a chef –and grandfather taught him to cook Puerto Rican fare and instilled in him a passion for finding local ingredients and treating them well. Surrounded by a food-focused environment, he was inspired to attend culinary school at the Universidad Interamericana de Puerto Rico. Since graduating, he has been an integral part of several notable hotel culinary teams including the St. Regis Bahia Beach Rio Grand, the Ritz-Carlton South Beach and the Viceroy Miami. Just prior to joining Point Royal, Vega worked at 1 Hotel South Beach. When Chef Negron is not in the kitchen, you can find him fishing and spending time with his wife and son.
Executive Chef at Michael Schulson’s Monkitail
Born in South Korea and raised in Paramus, NJ, Sung Kim found a love for the culinary arts at a very young age. Sung spent a substantial amount of time in the kitchen as child, taking interest in Japanese cooking philosophy and technique. As he learned skills from his grandmother, he remembers telling her he wanted to be a “food connoisseur” when he grew older. Although Sung did not attend culinary school, his passion and natural culinary talents allowed him to hold essential roles in notable establishments such as Nobu NYC, Blue Ribbon NYC and Morimoto South Beach. In his current role as Executive Chef at Monkitail, Sung works alongside celebrity chef Michael Schulson to provide guests with an extraordinary dining experience. When Sung is not in the kitchen, guests can find him at home, spending quality time with his wife and two daughters.
Executive Pastry Chef at The Diplomat Beach Resort
A native of France, Henry Martignago joined The Diplomat Beach Resort in 2004 bringing over 26 years of experience. His earlier training began in France, Germany and Switzerland before he moved to Arlington, Virginia. There, his interest in fine pastry and bakery items began and he worked as a pastry chef for the French Embassy in Washington, DC and later as Executive Pastry Chef for The Willard Intercontinental Hotel. In 2000, he relocated to Sarasota, Florida and participated in several charity events. He did pastry teaching and demonstrations with other invited chefs on TV Channel 40. As Executive Pastry Chef at the Peabody Hotel Orlando, he kept a very high standard in the pastry department before coming to South Florida. Henry received diplomas in technique hotelier, pastry and cuisine. Additionally, he has completed courses in chocolate, sugar and wedding cakes.