André Bienvenu’s professional career has proved André to be one of the premier chefs of today. After graduating from Johnson & Wales University with a culinary arts and occupational science degree, he worked in multiple hotels and restaurants before spending 10 years with Hyatt Hotels where he worked in numerous properties establishing proper procedures and overall culinary operations. He is currently the Executive Chef of Joe’s Stone Crab, one of the busiest independent single restaurants in America, located in Miami Beach, Florida. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed and patented food products that were sold to Kraft Food in January, 2009.
Among his occupational accomplishments are receiving first place in numerous regional competitions as well as silver and bronze places in national competitions. His restaurant was awarded “Top Zagat Winner.” He has appeared on major networks including local networks, Food Network, and he has been featured on covers and in several cookbooks. He is currently creating his own cookbook. André and his wife Lisa have been married for over 20 years. They have two children, a son of 19 who is preparing to attend Johnson & Wales in the fall, and a 17-year-old daughter. André enjoys donating his time for major charitable events around South Florida and coaching U-18 AA Golden Wolves Hockey Team.
