Executive Chef: Nelson Maldonado
Beverage Director: Trevor Alberts
Curator: Tatanka Guerrero
Orange Blossom pays homage to our Miami roots and celebrates the city’s growth into the thriving, vibrant cultural destination it is today. Conceptualized by Tatanka Guerrero, Orange Blossom marries traditional Old Florida influences with the melting pot of Miami’s current day International nuances. We craft each dish with the same delicate care and attention to detail that railway passengers came to expect aboard our namesake, The Orange Blossom Special – the most luxurious train that connected New York to Miami in 1890.
Orange Blossom pays tribute to this legacy by creating a warm and inviting social space, a neighborhood gathering spot, where our market-to-table, New American cuisine is highlighted by our specialty craft cocktails. Using only the freshest ingredients, we locally source our products from South Florida farmers and fish vendors. In addition to our signature dishes, our menu is updated seasonally to feature special offerings. Our technique bar, curated by Head Bartender Trevor Alberts, serves as a home base for cocktail culture focusing on adding modern techniques to the classic cocktail.
Located on the famed Collins Avenue and adjacent to the Boulan South Beach Hotel at Collins Park, Orange Blossom is the newest venture for Think Hotel Group. Open for breakfast, lunch, dinner, cocktails and weekend brunch, we look forward to serving you good food with good ole Florida charm.
“The ideal dish is one that allows the passion of the cook to shine through,” explains Nelson Maldonado, the executive chef of Orange Blossom. When it comes to putting together an exceptional meal, Maldonado believes passion is always the main ingredient. That passion began as a child when helping his mother in the kitchen in his native Country of Ecuador.
Chef Maldonado’s professional introduction to the kitchen began, typically enough, working as a dishwasher in a Miami-based Chinese Buffet. After being promoted to head cook in only a few short weeks, Maldonado quickly learned his way around the kitchen and eventually made the decision to pursue a career in the culinary industry.
After enrolling in culinary school at Le Cordon Bleu Miami, Maldonado learned the discipline and technique of the kitchen without skipping a beat, utilizing his education while directing the catering events division of Miami’s distinguished InterContinental® Hotel. After 7 years and a culinary degree under his belt, Maldonado made a bold choice that would change his life; moving to New York City as a chance to further his career.
Maldonado attained a position at the Todd English established Brasserie Ça Va in Times Square. His attention to detail work ethic easily caught the attention of Chef English, prompting him to take Maldonado under his wing and teach him the ropes of working in a world-class kitchen. Now back in his hometown of Miami per the recommendation of Chef English himself, Maldonado is in the kitchen at Orange Blossom. By mentoring his cooks and working closely alongside them on the line, Malonado applies his experiences and passion to both his employees and the menu.
Maldonado enjoys composing a well-balanced menu that reflects his own unique heritage and experiences, focusing on Traditional American cuisine paired with local and seasonal ingredients. When asked to describe his plans for the Orange Blossom menu and kitchen, Maldonado responded, “You must first walk, then run.”
Allow Orange Blossom Catering and executive chef, Nelson Maldonado, to cater your next special event. We will work with you side by side to ensure a delectable affair.
Please contact our events department at firstname.lastname@example.org to arrange your next event.
For delivery, please call (305) 763-8983.