Tambourine Room by Tristan Brandt
Team
Tambourine Room French Fine Dining by Tristan Brandt
The Heart of Tambourine Room
At the heart of this experience is a team devoted to craftsmanship, precision, and storytelling. From kitchen to table, each member’s expertise comes together in quiet harmony to create an evening where every detail is intentional. Guided by a chef whose vision balances innovation with refinement, we anticipate needs, honor ingredients, and craft moments that linger long after the final course—curating presence, memory, and emotion through the art of hospitality.
Tristan Brandt
Tristan Brandt’s culinary style is defined by his experience in prestigious kitchens across the globe. Blending the precision and elegance of classical French techniques, mastered during his time in France, with the rich diversity of ingredients and disciplined culinary traditions he encountered in China.
After eight years in the 3-star gastronomy, Richard Engelhorn offered Brandt an opportunity to shape a visionary space and fulfill his long-held dream of running his own Michelin-starred restaurant. Together, they opened OPUS V, a gourmet restaurant that quickly earned 2 MICHELIN stars and 18 Gault Millau points—making Brandt the youngest chef in Germany at the time to head a two-star kitchen.
Demonstrating his ongoing commitment to nurturing emerging chefs, he has recently integrated promising young talent Logan McNeil into the Tambourine Room. Their partnership not only bridges generations but also pushes creative boundaries, offering diners a unique culinary experience that blends tradition with imagination.
Chef de cuisine
Logan McNeil
Working in close collaboration with Chef Brandt, McNeil leads the restaurant’s continued evolution, blending classic French culinary traditions with Asian influences and Florida’s seasonal bounty. His approach is rooted in sustainability, creativity, and experience-driven dining.
McNeil joined Tambourine Room in summer 2025 from Stubborn Seed, where he served as Chef de Cuisine and helped the restaurant earn and retain its Michelin Star, a Michelin Green Star, and a AAA Four Diamond Award. Prior to that, he held roles at acclaimed restaurants across New York and South Florida, including Double Chicken Please, Beauty & The Butcher, and Sirenetta in New Jersey. He began his career at Kitchen Proper in his hometown of Battle Creek, Michigan.
A graduate of the Institute of Culinary Education in New York City, McNeil’s leadership style emphasizes collaboration, innovation, and purpose. Outside the kitchen, he enjoys fishing, and hosting intimate dinners with his wife, Rachel—bringing the same thoughtfulness and hospitality to his personal life as he does to his culinary work.
Executive Pastry Chef
Sevanna Caban
Collaborating closely with Chef Brandt and Chef de Cuisine Logan McNeil, Caban contributes to a culinary experience defined by precision, artistry, and innovation. She leads the creation of inventive, visually striking pastries that bring a refined close to the restaurant’s multi-course tasting menus.
She joined Tambourine Room in Spring 2024 and was quickly promoted to oversee pastry operations resort-wide, including the modern-American restaurant, The Strand. Her fine-dining experience includes roles at acclaimed kitchens like Stubborn Seed and Fiola Miami, as well as The Ritz-Carlton, Bal Harbour, where she began her career and developed a strong foundation in luxury hospitality.
Caban sees her journey as shaped by mentors and supporters—from family to seasoned chefs—who helped refine her talent and instill confidence. Originally from the Northeast, she moved to Miami at 17 to attend Johnson & Wales University, where she earned degrees in Bakery & Pastry Arts and Food Service Management. When not in the kitchen, she enjoys roller-skating along the beach and spending time with her cat, Yori.