Derrick Roberts joins the culinary team at Fontainebleau Miami Beach as chef de cuisine of STRIPSTEAK. A graduate of The French Culinary Institute in New York City, Roberts previously served as Chef de Cuisine at the Marriott Marquis Times Square in New York City.
Roberts began his professional journey as a line cook at Tribeca Grill in New York City and, from there, honed his skills in kitchens across the globe. After leaving Tribeca Grill, Roberts moved to Sweden, where he lived for two years and worked as Sous Chef for various restaurants, including the famed, Michelin Star rated, Arstiderna. From there, Roberts' culinary journey continued to The Palms Resort in Turks and Caicos, BWI where he helped open the $100 million dollar, 72-room boutique resort and manned the kitchen of Parallel 23, the property's fine dining establishment.
Following his time at The Palms Resort, Roberts returned to Europe, this time to Copenhagen, Denmark, where he worked as Sous Chef at Umami Restaurant, the fine dining Japanese restaurant selected by Food and Wine Magazine as one of the best new restaurants to open worldwide. He then moved to St. Thomas, USVI, where he served as Chef de Cuisine at the Ritz Carlton's Bleuwater restaurant. After two years, Roberts moved to the Big Island of Hawaii, where he became Chef de Cuisine of Hualalai Resort's flagship fine dining restaurant before joining the Marriott Marquis Times Square as Chef de Cuisine.