Beach Club Chef de Cuisine at The Breakers Palm Beach
Biography
As Chef de Cuisine at Beach Club, Thomas Castellon curates a dining experience that transports guests to Italy’s most iconic coastal regions—from the sun-soaked Amalfi Coast to the storied landscapes of Capri, Sicily and beyond. His dinner menu celebrates the essence of Italian cuisine: fresh, simple, and elevated. Each dish, from handmade pastas to pristine seafood and Roman-inspired classics, is prepared with exceptional ingredients, genuine care and authenticity.
A Fort Lauderdale native, Castellon’s culinary journey began in his father’s kitchens, where he and his brother spent their early years peeling onions and potatoes. As teenagers, the brothers honed their skills in South Florida pizzerias and restaurants, balancing long hours with a love for surfing and a growing passion for the craft.
Driven by ambition, Castellon moved to New York City in 2011 to immerse himself in one of the world’s most dynamic food scenes. Over the next decade, he refined his expertise in acclaimed Italian kitchens such as Maialino and Lincoln Ristorante, later training under culinary icons such as Daniel Boulud and Thomas Keller. These experiences instilled an unwavering commitment to technique, discipline and distinction.
In 2021, Castellon returned to South Florida to lead the kitchen at The Surf Club Restaurant in North Miami, a homecoming made possible by the Thomas Keller Restaurant Group. After four years collaborating with Miami’s top chefs, he partnered with Chef Evan Funke to open Mother Wolf Miami—a celebration of Italian heritage and craftsmanship that quickly earned recognition as one of the city’s premier dining destinations in 2024.
Today, Castellon blends tradition with innovation, guided by integrity, and a relentless pursuit of excellence.