Today we’d like to introduce you to Isabelle Baril.
Isabelle, we appreciate you taking the time to share your story with us today. Where does your story begin?
My name is Isabelle Baril, and the executive Chef for this beautiful new restaurant in Miami. We’re very excited to add Pamplemouse On The Bay, this new dining experience to South Beach. Located on the water with a dock and beautiful view and sunsets. I designed the menu for this restaurant using influences from my Californian healthy lifestyle.
I’m aware of the ever-changing diets and incorporate them into our menu so we can accommodate a little bit of everyone. I think I am bringing something new to Miami. I have worked so hard to create this menu, so we separate ourselves from what is already out there in the area. Mediterranean with a Latin flair style list of beautiful dishes was a great addition.
From scallops with leek confit and butternuts squash purée and caviar… to this Hamachi crudo with grapefruit wedges and pickled hibiscus flowers which is our signature dish. I think the menu had a very feminine edge to it, dainty and colorful… layers of flavors, and I can’t wait for everyone to see. It’s been a long time in the making. I have been working on this project and menu for 4 years. It’s finally here, and I couldn’t be happier. It’s all coming together.
We have a large menu, and one of my favorite dishes is my Mussels. I have been making these chorizo fennel mussels for my kids since I can remember and added them to this menu. Served with crostinis and fried carrot ribbons. Not only do I cook all day as a chef and private chef, but I am a mother of 3 teenage boys (Hudson 18, Dalton 17, Penn 15).
We eat dinner at home together every night, so I’m pretty much cooking all day. This is why I started the business. I found myself as a single mom over 10 years ago, and all I knew was cooking, so I became a Chef. Being raised in my dad’s restaurants in Quebec, Canada, gave me that base and French style influence in my dishes. I am really proud to add Pamplemouse By the Bay to Miami, so all my Canadian Snowbirds can check it out.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
It’s been a long road opening. We got the location just weeks before the world closed, and we’ve been working so hard to open.
Alright, so let’s switch gears a bit and talk business. What should we know?
My private chef business is www.BelleCalSeasonal.com. I’m an independent contractor. I designed the entire menu as the Executive Chef for Pamplemouse On the Bay Miami. It’s been such a great process to test, review, and retest for the past 4 years, and now it’s opening.
Seeing my dishes being served is just so special. I am also a food stylist for Marketing campaigns and have worked with Corona, Pacifico, and Lowe’s, to name a few. It’s really nice to dab into different things and keep growing as a Chef!
We’d love to hear what you think about risk-taking.
I used to take more risk, but over a year ago, I had a really bad fall and had a traumatic brain injury that fractured my skull and woke up deft. I had to relearn everything from walking, talking, and thinking. For now… risks aren’t in my near future other than taking risks in the kitchen haha.
Having such a bad experience happen to you makes you realize you got given another shot and should really appreciate what you have and, keep working hard and, hug your kids, live in the moment.
Pricing:
- $18-$80 price range at the restaurant
Contact Info:
- Website: Www.BelleCalseasonal.com and Www.Pamplemousseonthebay.com
- Instagram: @Isabellecal
