PreviousGuest Chef - Senor Frog's
DINING & ENTERTAINMENT GUIDE - JAN 2004
Guest Chef - Senor Frog's
Senor Frog's Miguel Suarez
Miguel Suarez, born in Cuba and raised in Miami, came to The Bahamas in early 2003 to open the popular Mexican restaurant Senor Frog's in Nassau.
His father is Roberto Suarez, retired publisher, el Nuevo (Miami) Herald.
He spent three or four years in Honduras and his high school years in Charlotte, NC, where his father worked for the Charlotte Observer. After graduating from high school he attended Belmont Abbey College in Belmont, NC, on a soccer scholarship. Armed with a degree in business administration he headed for Europe "for a year to have some fun."
Back home and living with his parents his father suggested he might look for a job, and "my college degree landed me a position as dishwasher at a local restaurant in the late 1970s.
Career starter
"One day the prep chef didn't show up so I started a cooking career. I bounced around for the next 12 years from restaurant to restaurant including some upscale Mexican and Italian places.
"I decided to go back to school and with the restaurant experience I was able to complete a four-year culinary degree course in Myrtle Beach, SC, in two years," he explains.
Among the people he befriended during this time was Mexican Arturo Salas. Eight years ago he had a call from his old friend Arturo, who offered him a job in Cancun, Mexico. The rest is history.
"After eight years in Cancun, Arturo wanted to open up in The Bahamas, so I came here and we opened February 7, 2003."
There are Senor Frog's outlets throughout Mexico including Cancun and Cozumel, in Aruba, South America including Peru, Spain, Puerto Rico and The Bahamas. A sister chain, Carlos 'n Charlie's evoking a somewhat tamer and more relaxed ambience than the often frenetic pace of Senor Frog's, is also part of the Grupo Anderson's portfolio, which had been growing since 1963.
Authentic Mexican fare featuring spicy Mayan cuisine as well as Tex-Mex, are the staples of Senor Frog's in downtown Nassau, the only English language restaurant in the entire chain. The Mayan (Yucatan) dishes "we can make as hot as you want."
"I love it here," says Suarez. "Personally, it's very satisfying. They gave me a partnership, which is a step up, and it's just such a fun place to work.
"The most successful Senor Frog's in the Caribbean are at cruise ship ports of calls. We follow the cruise ship business.
"Our clientele here is a combination of cruise ship visitors, general tourists and locals. We have a pretty good local following."
Here's a sampling of Chef Miguel's offerings.
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