Today we’d like to introduce you to Logan McNeil.
Hi Logan, please kick things off for us with an introduction to yourself and your story.
At the young age of 15, I decided to pursue the ever-daunting career of being a chef. I knew then I wanted to pursue it to the highest level of excellence & success. I grew up in a family that loved good food and enjoyed it often. I didn’t know it at the time, but I grew fond of the ability that food had to bring family and friends together and to give life to any occasion.
In 2019, I got my start at Kitchen Proper in Battle Creek, Michigan, my hometown. Upon graduating from high school, I moved to NYC to attend the Institute of Culinary Education, where I earned diplomas in culinary arts and culinary business management and graduated top of my class. While attending, my spare time was spent gaining further experience at Sirenetta in Hoboken, New Jersey. For a while, I’d had my eye on Miami and the growing food scene here. After graduating from ICE, I finished out my lease, then made the leap and made the move.
Arriving in Miami in the fall of 2021, I accepted a line cook position at Stubborn Seed in Miami Beach. In a time before the Michelin guide existed in Florida, Stubborn Seed’s reputation spoke for itself. I joined the team confident I would learn an invaluable amount about contemporary cuisine, and that’s just what I did. Over the next 2 years, I rose from line cook to Chef de Cuisine. In this role, I had the privilege of leading kitchen operations and creative development as well as playing an instrumental role in retaining the Michelin Star, earning a AAA 4 Diamond Award, and one of the only five Michelin Green Stars awarded to the Sunshine State in 2025.
I’ve also had stints at many other establishments between New York City and South Florida, including Double Chicken Please and Beauty & The Butcher, which helped influence the culinary expertise and style of cooking he has today.
I joined Tambourine Room by Tristan Brandt in the summer of 2025, the Michelin-starred signature dining experience of Carillon Miami Wellness Resort. As Chef de Cuisine, I oversee the development of a refined experience that balances a modern version of classic French culinary traditions with Asian influences, while celebrating the seasonal bounties of Florida, and sharing my passion and creativity to inspire both the kitchen and front-of-the-house teams.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Absolutely not, no road that moves you forward is. It has been the challenges that have shaped me to be who I am today.
A few I particularly remember…
My first restaurant job required me to start as a dishwasher, with no clear path to promotion. I spent 6 months doing the least desired job in the industry before I was given a chance to take a pantry cook position.
While attending culinary school & working in NYC, I traveled home for the holidays to visit family. Upon returning, I learned that I had been wrongfully let go from my job, and the position had been filled.
Upon accepting my original role at Stubborn Seed, it became evident that my hourly rate multiplied by the slow season hours wasn’t going to meet my living expenses. That being said, I knew the knowledge I was gaining was what I needed to grow in the industry. During this time, I found myself taking DoorDash delivery orders after work and taking a second job on one of my days off to make ends meet.
There have been countless others, but each and every challenge has developed me further and taught me something pivotal to where I am today.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am Chef de Cuisine of Michelin-starred Tambourine Room in Miami Beach. Here, my team and I provide a guest-focused tasting menu experience that showcases locally grown produce paired with some of the best proteins from around the world. Each dish is created to be a visually stunning work of art and to taste even better than it looks.
I personally believe I specialize in storytelling through the food that I create. What I’m most passionate about is providing an experience that inspires our guests and seeing that inspiration grow as the evening unfolds. This requires a connection beyond just good-tasting food. Storytelling is the oldest form of entertainment, and if you think about it, that is the root of any good work of art today. I believe what we do at Tambourine Room is no different. We strive to connect with our guests this way, creating an experience they’ll remember. Currently, we’re telling the stories of our local farmers, and what happens when we take their hand-picked organic ingredients and pair them with some of the best proteins from around the world.
What I’m most proud of is the influence I’ve had on others that I’ve worked with. I’ll be the first to admit, I was not a great leader when I first took a leadership position. I was developed through challenges and still continue to be. Over time, I’ve had the privilege to see others grow as a result of the influence I’ve had in their lives.
I believe what has set me apart from others has been the specific goals I’ve set and my focus on achieving them. Without specific goals, you have no vision and therefore no direction, so how will you move forward? How will you become better than you are? At each interview I conduct, I ask about goals. Limited skill set, with great goals & focus, will travel further than an advanced skill set with no goals. Something I’m passionate about now is teaching those I work with how to set short & long-term goals & pursue them.
Do you have any advice for those looking to network or find a mentor?
In this industry, your biggest influence will be those who work by your side at the same level, and those in a direct supervising role of your position. Choose a place where those roles are filled with individuals who are like-minded and driven and whom you can learn from.
If you find yourself in a position where this is not the case, also know that all experience is experience. Sometimes you’re learning what not to do. Sometimes you’re learning how to be the light in a negative environment. Sometimes you have an opportunity to be the change and influence others for the better, and it’s disguised as a complacent work environment.
Pricing:
- Tambourine Room is open Tuesday-Saturday, seating time at 6:30pm
- Our seasonal tasting menu is $195/person, with an offered wine pairing at $120/person & an offered cocktail pairing at $75/person.
Contact Info:
- Website: https://www.carillonhotel.com/en/dining/tambourine-room-by-tristan-brandt/
- Instagram: @tambourineroom, @logan13mcneil
- Facebook: @tambourineroom
Image Credits
Michael Pisarri
