Born and raised in Miami, Florida Daniel Serfer returns to his hometown to open Blue Collar Restaurant. Though Serfer spent some time working in restaurants during college, he had always planned on becoming a lawyer. After graduating from Florida State University in 2004, while preparing a dinner and studying for the LSATs, he realized his real inspiration came from cooking and not the law. In 2004 Serfer was accepted into the acclaimed culinary school, Le Cordon Bleu in Miramar. Upon enrolling Serfer took his first real restaurant job at famed Chef Allen’s of Aventura, Florida. Serfer worked at Chef Allen’s for 5 years, eventually gaining the title of Chef de Cuisine, which he held for the last 2 ½ years of his career there. During this time he was even brought in as a chef consultant on the FOX hit show Kitchen Nightmares. The show aired at a later date in 2010. Looking to gain more experience in the culinary world, Serfer decided it was time to move on taking a position as Executive Chef at The 15TH Street Fisheries & Dockside Café in Fort Lauderdale. During his residency there, Serfer revamped the entire restaurant, creating a more modern and approachable menu and increasing sales by 30%.  Inspired by Serfer’s success with 15th Street Fisheries, the Fisheries sent him to New York City to train with the Union Square Hospitality Group where he was able to observe the workings of their acclaimed restaurants Grammercy Tavern and The Modern. Falling in love with the city, Serfer took a job as Chef de Cuisine of the Tribeca Grand Hotel in 2010. During his time there he was proud to serve many notable guests including Kanye West, Jim Carrey & Jay Z. During a vacation to Miami to visit family in 2011, Serfer became privy to a great opportunity – American Noodle Bar was closing and he could purchase the space and start something of his own. Anxious to make his mark on the culinary world, Serfer packed his bags and began work on his new concept: Blue Collar Restaurant. Serfer looks forward to serving locals contemporary comfort food in a laid back environment that feels like home. With an emphasis on value, portion sizes always surpass price. The menu is fun and approachable while remaining diverse enough to please every diner, from carnivore to vegetarian.