April 22, 2013

Derrick Roberts Appointed Chef De Cuisine Of Gotham Steak

Miami, Fla. – April 22, 2013 – Fontainebleau® Miami Beach, the landmark hotel revered as an icon of style and sophistication, announces the appointment of Derrick Roberts as Chef de Cuisine of Gotham Steak and in tandem with his arrival, Gotham Steak is rolling out exciting new menu items. A graduate of The French Culinary Institute in New York City and Thailand’s Baan Thai Cookery School and Somphong Cooking School, Roberts previously served as Chef de Cuisine at the Marriott Marquis Times Square in New York City.

In his new role at Gotham Steak, Roberts will oversee day-to-day kitchen operations and ensure the restaurant maintains its reputation as one of the premiere steakhouses in the United States. With the addition of Roberts comes the addition of new items to the Gotham Steak’s award-winning menu.

The menu, which already features specialty cuts of tender, dry-aged prime beef, seafood, poultry and a broad selection of innovative soups, salads, appetizers and desserts, now includes new offerings such as the Petrossian Royal Ossetra Caviar ($295), Petrossian Alverta President Caviar ($195), Fresh Main Lobster Salad ($25) with avocado, orange, fennel in a citrus vinaigrette; Maine Lobster Risotto ($26) with Brussels sprouts and black trumpet mushrooms; Jumbo Lump Crab Cake ($28) with smoked chili, old bay and pineapple salad; and Steamed Bouchot Mussels ($22) with cockles, chorizo, uni butter and Crostini.

New Dessert items prepared by Pastry Chef Russell Karath include Zacapa Rum Cuatro Leches ($12) prepared with coconut, passion fruit and condensed milk sherbet; Homemade Coffee Doughnuts ($12) with chocolate, nutella and banana sauce; Vanilla Crème Brulee ($12) with caramelized brown sugar, fresh berries and raspberry sorbet; Chocolate in Textures ($12) with guanaja ganache, jivara sponge and tainori ice cream; and Keylime Cremeux ($12) with compressed green apple, lemongrass and aloe sorbet.

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.

Gotham Steak and The Lounge at Gotham Steak are located just off the lobby inside the Fontainebleau Miami Beach, 4441 Collins Avenue on Miami Beach. Hours of operation: 6 p.m. to midnight, Sunday through Thursday; until 1 a.m. in The Lounge Friday and Saturday. For reservations please call: (305) 674-4780.

About Fontainebleau Miami Beach

A revered Miami Beach landmark for more than 50 years set on more than 20 oceanfront acres, Fontainebleau Miami Beach boasts 1,504 new guestrooms and suites outfitted with iMacs; 12 restaurants and lounges, most notably three AAA Four Diamond signature restaurants, Gotham Steak, Scarpetta and Hakkasan; two dynamic nightlife venues; the 40,000-square-foot Lapis spa with mineral-rich water therapies and co-ed swimming pools; and a dramatic oceanfront poolscape. For general information or accommodations at Fontainebleau Miami Beach, visit or call 1.877.512.8002.

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