Orange Blossom‘s market-to-table, New American cuisine is highlighted by our specialty craft cocktails that are tailored to your palette. Using only the freshest, seasonal ingredients, we locally source our products from South Florida farmers and fish vendors, and serve it up with good ole’ Florida charm.Â Conceptualized by Tatanka Guerrero, Orange Blossom marries traditional Old Florida influences with the melting pot of Miami’s current day International nuances. Crafting each dish with the same delicate care and attention to detail that railway passengers came to expect aboard their namesake, The Orange Blossom Special – the most luxurious train that connected New York to Miami in 1890.
When it comes to putting together an exceptional meal, the executive chef of Orange Blossom, Nelson Maldonado believes passion is always the main ingredient. That passion began as a child when helping his mother in the kitchen in his native Country of Ecuador. After attending culinary school at Le Cordon Bleu Miami, Maldonado utilized his education to direct the catering events division of Miami’s distinguished InterContinentalÂ® Hotel. After 7 years and a culinary degree under his belt, Maldonado moved to New York City and attained a position at the Todd English established Brasserie Ã‡a Va in Times Square, where he learned the ropes of working in a world-class kitchen. Now back in his hometown of Miami, Maldonado has composed a well-balanced menu for Orange Blossom that reflects his own unique heritage and culinary experiences.
Trevor Alberts got his start behind the bar at a small jazz and cocktail den called Louis 649, in the East Village, NYC, where he not only fell in love with the craft of the mixed drink, but learned the fundamentals of the industry. Trevor went on to work at a number of other bars throughout Brooklyn and Manhattan before finally settling in Miami in 2012. He was part of the opening team behind Gramps in Wynwood before assuming the role of Head Bartender at The Raleigh Hotel.