Chef Carlos was the Sautee Chef at the
InterContinental Hotel Miami until end of September 2011!

This page displays Chef Carlos' Catch of the day that he had to come up and create on his own Daily for
the Indigo Restaurant, the Indigo Bar and for In Suite Dining according to the Seafood that he was given by
the Executive Chef and the Fish that he was authorized to order on a daily basis.

		Chef Carlos worked @ The InterContinental Hotel Miami, Indigo Restaurant and Lounge. 100 Chopin Plaza Miami Florida. Next to Bayside. Chef Carlos is no longer working there, he resigned at end of August 2011. Chef Carlos in the Table 40 exclusive to be reserved dinning room inside the Indigo Restaurant Kitchen. Robert Mondavi's Table 40 Plaque in the Indigo Restaurant at the InterContinental Hotel Miami Florida. My Scallop Entree Creation for Catch of the day. My Sautee area of the kitchen, the Server side of the Island, the service side. My Sautee Area pass through island window. The Chef's area of the Kitchen area. Chef Carlos working the Grill at times. Carlos at the grill with Rib-eye steaks.  Chef Carlos in the Buffet preparation area after closing for the day. Chef Arnold always wanted to work the Grill. My Mahi-mahi Entree Creation for Catch of the day. My Scallop Entree Creation for Catch of the day. My Salmon Entree Creation for Catch of the day topped with a Mango sauce. My Grilled Seabass Entree Creation for Catch of the day. My Fish Curry Creation for Catch of the day. My Mahi-mahi seafood rice Entree Creation for Catch of the day. My Snapper Piccata Entree Creation for Catch of the day. My Battered Cod filet Entree Creation for Catch of the day. My Battered Cod Entree Creation for Catch of the day. My lemon butter Grilled Mahi-mahi Entree Creation for Catch of the day. My Sautéed lobster sauce topped Salmon Entree Creation for Catch of the day.  My Seafood pasta with lobster sauce Entree Creation for Catch of the day. My Pan Grilled Salmon top with stir fried veggies Entree Creation for Catch of the day. My Sautee Station. My Sautee Station. Shrimp Scampi over Orzo. My Asian Scallop Entree Creation for Catch of the day. Salads I prepared for the overnight working staff. The Roasted chicken that I prepared because everyone else would either burn it or was raw. Below is me daily cleaning and portioning along with vacuum packing fish for service. Snapper filets. Mahi-Mahi Filets. Next to the Vacuum packaging machine. Crab Cakes with a savory corn relish. Snapper Ponzu over basmati rice and top with mushrooms and red onions. Same as above, top view. My sauté area. My sauté area setup. My sauté area setup. My suttee area starting my daily preparation. Below is the server side if the kitchen area. Sautee area in action, making Bang Bang pasta. Pork tenderloin wrapped in bacon topped with a demi dsauice. Grilled Mahi-Mahi toped with a pine apple & Mango salas. Blacken Salmon. Seafood Crab Stuffed Mahi-mahi. Grilled Mahi-mahi with a Burre Blanc sauce. Seafood Creole with rice island center. Top view! Salmon with a roasted pepper and tomato sauce. Another view plating not finished . Shrimp and mahi-mahi in lobster sauce over fettuccini pasta. Cheese platter for in suite dining. Chef Carlos in front of Table 40 in the Indigo Kitchen of the InterContinental Hotel Miami. Chef Carlos on the line at the Indigo reastaurant. Teriyaki glazed salmon. BBQ Salmon Fillte. Grilled Mahi-mahi with a light butter lemon sauce. The Banquet preparation Department.