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Chef Eric Stein

@chefericstein

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Chef. Entrepreneur. Husband. Dad.
BJJ black belt 🥋 Miami
Always a student.
Food, family & the lessons along the way.
Do it scared. But do it.

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This 📷 was fun!

Spread of the gods

Wagyu bone marrow
Grass fed butter
Lemon zest
Black pepper
Thyme leaves
Wagyu fat
Crumbled goat cheese (or your favorite soft cheese)

This was a “back of the house” thing back at the Marriott
we used to do for the crew in my early chef days…
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#cheflife #chefericstein #steinpower #bonemarrow #wagyu #yummy #foodie #healthyfood #yes #dinner #miamiprivatechef #recipeclips #miamihealthyfood by @chefericstein

Another recipe video in the works for @healthygourmetmiami. For now… just enjoy the view.
Looking to wow your guest at your next event? Give me a call and let’s discuss a few ideas!

#gourmet #privatechefmiami #tuna #catering #cheflife #privatedinner #miami #gourmetvideos #recipes #sushi by @chefericstein

Anyone can assemble ingredients. Cooking is understanding heat, timing, texture and how to build flavor one decision at a time. That difference matters.

— Chef Eric

#ChefEricStein #ChefLife #CulinaryTechnique #MiamiChef by @chefericstein

Chef math: the bite can take ten minutes of thought and disappear in two.

That is not a bad return if the guest looks back for another one.

Archive photograph: Porsche On Tour, March 2025.

#ChefEricStein #ChefLife #KitchenHumor by @chefericstein

Small-format food is honest. There is nowhere for proportion or texture to hide.

I look for a clean vessel, one clear focal point, enough contrast to read quickly and a garnish that actually belongs. Then I step back and look at the whole tray—not just one bite.

#ChefEricStein #CulinaryCraft #PassedBites by @chefericstein

A practical test for passed food: hold the drink in one hand and pick up the bite cleanly with the other.

If the portion, vessel or garnish fights the guest, adjust it before service. Technique is not only what happens at the stove; it is how the food works in the room.

Archive photograph: Porsche On Tour, March 2025.

#ChefEricStein #ChefTechnique #Hospitality by @chefericstein

I left engineering for the kitchen, but systems thinking came with me.

At an event, height, reach, refill path and guest flow are not separate from the food. A beautiful station still has to work once the room is full. I like solving that problem as much as I like finishing the plate.

Archive photograph: Porsche On Tour, March 2025.

#ChefEricStein #Entrepreneurship #EventDesign by @chefericstein

Happy bday baby! I love you from always! by @chefericstein

Meet Karla and me.

I am a chef and business owner, but also a husband and father. Those roles do not line up neatly. Some weeks work needs more; some weeks home does. The useful part is noticing, adjusting and leaving room to learn—not pretending perfect balance exists.

#ChefEricStein #FamilyBusiness #ChefLife by @chefericstein

A business can carry my name and still be built by many hands.

Ownership does not mean doing every job yourself. It means staying accountable for the standard while making room for other people’s skill. I am still learning that part, and this team photograph is a good reminder.

Archive photograph: Porsche On Tour, March 2025.

#ChefEricStein #ChefOwner #MiamiHospitality by @chefericstein

Good food does not have to ask people to choose between comfort and a balanced plate. Turkey, zucchini and garlic mashed potatoes make a meal that feels familiar and complete.

This is a THK menu visualization, not a documentary photo of a served portion. The dish is on the current menu: https://thehealthykitchenmiami.com/plans/meal-plan-weekly-menu/

#ChefEricStein #TheHealthyKitchenMiami #ChefCraft by @chefericstein

Small-format food leaves nowhere to hide. My practical check: put the vessels out first, keep every rim clean, make the garnish do a job, and look at the whole tray before it goes out.

That last glance catches a lot. Archive photograph: Porsche On Tour, Delray Beach, March 2025.

#ChefEricStein #CookingTechnique #ChefCraft by @chefericstein