Burt Rapoport Puts Executive Chef Team in Place

It’s tough enough putting together a good kitchen team when you have one restaurant, but if you’re restaurateur Burt Rapoport and have four much talked-about venues, it must seem like a neverending process. This year, he’s put together a team of chefs with some well-known local names and a Palm Beach County newbie, too.

Exec. Chef Fabrizio Pintus, photo by Libby Vision

Executive Chef Fabrizio Pintus (pictured above) joined Boca’s Prezzo in September, and is working on an Italian trattoria menu to unveil soon. He most recently worked at Il Fornaio in Santa Clara, Calif., as exec chef for Tiramesu in Miami Beach, and has experience in kitchens in Nikiti, Greece, as well as Dublin (The Merrion, Four Seasons) and Italy.

Exec. Chef Chris Miracolo, photo by Libby Vision

Burt & Max’s in Delray Beach welcomed Executive Chef Chris Miracolo (pictured above) earlier this year. His background includes Mark’s Las Olas, Himmarshee Bar & Grille, Tarpon Bend, Max’s Harvest, S3 (Fort Lauderdale) and at TRP Taste, a culinary theater. His new menu is already on tables there.

Exec. Chef Bruce Feingold, photo by Libby Vision

Executive Chef Bruce Feingold (pictured above) started at Deck 84 in September, after being with Delray Beach’s Dada as chef/partner for years. He is working on a new menu rollout there, too.

Exec. Chef Hector Cinctron, photo by Libby Vision

And then Executive Chef Hector Cintron (pictured above) rounds out the group at Max’s Grille. He has worked there for 11 years in two stints that surrounded a job as exec chef at Fort Lauderdale’s Timpano Italian. Before starting at Max’s Grille, he also worked at Delray Beach’s popular 32 East.

Culinary Director Patrick Broadhead, photo by Libby Vision

These chefs all work with Rapoport Restaurant Group’s Culinary Director Patrick Broadhead (pictured above), who has worked with Rapoport for more than 20 years.