Rising Star Chef Alberto Cabrera of The Local - Biography

Coral Gables, FL

November 2011

Born and bred in Miami, Alberto Cabrera spent a decade working in the kitchens of some of Miami’s top restaurants before taking his first executive chef position at Karu Restaurant & Y, where he won a 2008 StarChefs.com Rising Stars Award.

Cabrera had no formal culinary education—instead he traveled throughout the United States and Europe, living and cooking, before returning to Miami in 1996 and getting a position at Baleen with Robbin Haas. He spent four years working his way up to chef de cuisine at Baleen before moving on to work with Chef Norman Van Aken at Norman’s. Two years later, in 2002, Cabrera moved on to the short-lived but phenomenal La Broche, the stateside outpost of Sergi Arola’s famous Madrid restaurant. Cabrera worked under chef Angel Palacios, a protégé of Ferran Adrià, and was schooled in the techniques and philosophies of alta cocina.

Cabrera reunited with Robbin Haas at Chispa before opening his own catering company, where he caught the eye of the future owners of Karu & Y. Cabrera’s menu was elegant and exciting, permeated with well-executed alta cocina techniques and ideas. After Karu & Y closed, Cabrera took on roles at V&E Restaurant Group, Cook Restaurants, and STK Miami, before opening his first solo venture, The Local, in downtown Coral Gables in 2011.