Chef Feature: Jean Delgado + Burrata with Watermelon and Black Garlic

Chef Jean Delgado

Chef Jean Delgado, Executive Chef at Toro Toro (Photo Credit: Intercontinental Hotel Miami)

Chef Jean Delgado, Executive Chef at Toro Toro (Photo Credit: Intercontinental Hotel Miami)

Executive Chef, Toro Toro at the Intercontinental Hotel in Miami
Follow Chef Jean on Instagram at @chefjeandelgado

RSH: How long have you been with Richard Sandoval Hospitality?
JD: A little over one year now.

RSH: When did you know you wanted to be a chef?
JD: Growing up, I came home every day to see my Grandmother cooking chicken and my Aunt cooking home-picked vegetables. Their dishes were so delicious & made everyone feel at home. They inspired me to be a chef.

RSH: How do you get your inspiration?
JD: I get inspiration from my aunt, who picked her own vegetables from her garden every day and cooked with them.

RSH: Funniest kitchen incident?
JD: When the sprinkler system went off in the middle of dinner service. I immediately jumped over the expo like I was in the movies! 

RSH: Did you eat your veggies growing up?
JD: Yes I did, my aunt always made me!

RSH: Best cooking tip for a beginner chef just getting into the business?
JD: It's not going to be an easy ride! Stay focused and always write down what you learn.

RSH: Who in the food world do you most admire?
JD: I admire lots of chefs in the industry. I think who I most admire is Rene Renzepi. Being able to open restaurants in other cities and focus on farm to table and natural cooking is fascinating.

Chef Jean Delgado Shaving fresh meat at Toro Toro Miami

Chef Jean Delgado Shaving fresh meat at Toro Toro Miami

RSH: Astrological Sign?
JD: Libra.

RSH: Hometown?
JD: Arecibo, Puerto Rico.

RSH: Guilty Pleasure?
JD: Sushi.

RSH: Drink of Choice?
JD: Old Fashioned

RSH: One-word description of yourself?
JD: Fun

RSH: Favorite Richard Sandoval restaurant?
JD: Toro is my favorite - bringing all the Latin American flavors together in one menu is the best. I'm looking forward to visiting the Toro Toro in Dubai - Dubai has been on my bucket list!

RSH: Favorite 90’s jam?
JD: Just a Friend by Biz Markie

RSH: Favorite place you have traveled?
JD: Australia - they take care of their wildlife and there's so many animals to see!

RSH: Top of your bucket list?
JD: Thailand

RSH: Last Meal?
JD: Tostones de Pana (breadfruit) - growing up my aunt had a breadfruit tree. Every time I got off school she would always have them for dinner.

RSH: Do you have a favorite food to cook with?
JD: It all depends on what's in season for me.

RSH: Are there any foods you dislike?
JD: Horseradish, I just don't like the flavor or the taste.

RSH: Favorite sports team?
JD: Miami Heat!

RSH: One thing you would take on a deserted island with you?
JD: A hammock, knowing that I am on an island, I need to enjoy the good life!

RSH: A movie you can watch over and over?
JD: Troy

RSH: Favorite cookbook?
JD: Eleven Madison Park

RSH: What's the next big thing in the food world?
JD: People are already changing their opinion on fast food and eating healthier. Not only for themselves, but for their kids. It's very important to know where our food comes from.

RSH: What recipe are you sharing with us today? Why do you love this recipe?
JD: Heirloom Tomato + Watermelon + Burrata + Black Garlic Vinaigrette. This recipe is one of my favorites - it's fresh, light and easy to make for family and friends. The freshness from the watermelon and heirloom tomato are perfect for summer.


Burrata with Watermelon + Black Garlic from Chef Jean Delgado

Burrata with Watermelon + Black Garlic from Chef Jean Delgado

Yield: Serves 1

  • 1 ball of burrata, split into peices
  • 6 watermelon chunks
  • 1 tomato, split into four pieces
  • 1 1/2 tablespoon raw shaved almond
  • 2 tablespoon black garlic vinaigrette
  • 5 fresno chile rings
  • Frisee salad mix


1.     Have the burattini split and lightly drizzle with olive oil and season with salt and pepper.

2.     Lightly season the marinated tomato

3.     Lightly dress the salad mix with blend oil and salt

4.     Arrange the two pieces of burattini then build layers around it with everything else. Before the salad mix lightly spoon the black garlic vinaigrette onto everything.

5.     Add the salad mix and garnish with the left over almonds and fresno

6.     Spoon a few decorative drizzles around.