Bob Axenfeld

Hyatt Regency Bonaventure

Chef Bob Axenfeld is a seasoned veteran of the culinary industry having worked for a number of high-end resorts and country clubs in his 28-year career. At Hyatt Regency Bonaventure, Axenfeld is responsible for coordinating all day-to-day operations, including creating and developing menu concepts, training staff and ensuring corporate quality control and standards, at all the food and beverage outlets on the hotel’s 23-acre property.

Axenfeld has led Hyatt Regency Bonaventure in receiving the AAA Four-Diamond Award for the past three years, along with becoming the first restaurant in Broward County to offer sustainable seafood.
In addition, Axenfeld leads all Hyatt Hotel Chefs for information on allergens, teaching and developing recipes for both allergens and alternative diets. Axenfeld has been featured in numerous newspapers and magazines as well as television and radio programs for his culinary creativity and talent. Most recently, Chef Bob Axenfeld was featured on Channel 7’s “A Bite with Belkeys”, Deco Drive and Univision Latin Television.

Prior to his position at Hyatt Regency Bonaventure, Axenfeld served on the culinary staff at Hyatt Regency Jacksonville, Florida. Axenfeld also served on the culinary team at Maxim’s De Paris and L’ Omnibus in New York City, as well as Epping Forest Yacht & Country Club, Hilton & Towers Hotel, River City Brewing Company and Adam’s Mark Hotel all in Jacksonville.

Axenfeld has been recognized by the Chaine des Rotisseurs for excellence in the culinary arts and received a Richard T. Keeting Award for outstanding achievement in food preparation and service.  He graduated from the Culinary Institute of America in Hyde Park, N.Y.

Please describe your restaurant concepts.
Fine-dining, AAA Four-Diamond Steakhouse.

What about your restaurants and South Florida inspires you?
Tropical with Latin influences, as well as local produce.

Please describe some of your most popular menu items.
Sauteed Wild Shrimp Arepas and Guasacaca, Seared Deep Sea Scallops, New York Strip and seasonal specials.

What is your “sizzle” – for example, cuisine and food that are your signature or “specialties”, unique food presentations or any new ideas that you are using?
Sustainable seafood with a clean, healthy cooking style, and our house steak seasonings along with utilizing our own garden for herbs.

To what do you attribute your success in the restaurant business?
Quality, consistency, creativity and service!

You have quite a diverse background in the culinary world. How does your past experience influence your work at Ireland’s?
Maintaining the focus while creating new dishes.

What is the favorite dish you’ve created?
Foie Gras with Roasted Sweet Potato and Butternut Squash, featuring Candied Bacon and Cherry Compote.