Tambourine Room by Tristan Brandt

Tristan Brandt is a top chef, former youngest two-star chef in Germany, culinary consultant, and entrepreneur for national (Germany) as well as international gourmet experiential concepts. Under the brand “by Tristan Brandt” he takes on the role as chef for restaurants, supports young talent and organizes top-tier gourmet festivals such as the Waldhaus Flims Festival of the Arts in Flims, Switzerland or the Pfälzer Gourmet Festival in Deidesheim, Germany.

Tristan Brandt represents a modern French-based cuisine with Asian influences. He is a supporter of young cooking talent, whom he trains and integrates into his culinary projects. Tristan Brandt has worked for MICHELIN star chefs such as Harald Wohlfahrt***, Dieter Müller***, Jean-Georges Klein***, Stefan Stiller***, Jordi Cruz***, Herbert Brockel* and Manfred Schwarz*.

In 2013, he set another career milestone when Richard Engelhorn brought him into the famous Engelhorn fashion house in Mannheim, Germany to fulfill his long-held dream of running his own Michelin-starred restaurant. Together they opened OPUS V, a gourmet restaurant for which the restaurant was awarded 2 MICHELIN stars and 18 Gault & Millau points within a very short time, making Brandt the youngest chef in Germany at the time to lead a two-star kitchen.

In December 2022, Tristan Brandt continued his international culinary journey making his U.S. debut at the Carillon Miami Wellness Resort and launched the new fine dining restaurant “Tambourine Room by Tristan Brandt.”

Logan McNeil is the Chef de Cuisine of Tambourine Room by Tristan Brandt, the Michelin-starred signature dining experience at Carillon. Working in close collaboration with Chef Brandt, McNeil leads the restaurant’s continued evolution, blending classic French culinary traditions with Asian influences and Florida’s seasonal bounty. His approach is rooted in sustainability, creativity, and experience-driven dining.

McNeil joined Tambourine Room in summer 2025 from Stubborn Seed, where he served as Chef de Cuisine and helped the restaurant earn and retain its Michelin Star, a Michelin Green Star, and a AAA Four Diamond Award. Prior to that, he held roles at acclaimed restaurants across New York and South Florida, including Double Chicken Please, Beauty & The Butcher, and Sirenetta in New Jersey. He began his career at Kitchen Proper in his hometown of Battle Creek, Michigan.

A graduate of the Institute of Culinary Education in New York City, McNeil’s leadership style emphasizes collaboration, innovation, and purpose. Outside the kitchen, he enjoys fishing, and hosting intimate dinners with his wife, Rachel—bringing the same thoughtfulness and hospitality to his personal life as he does to his culinary work.

Sevanna Caban is the Executive Pastry Chef of Tambourine Room by Tristan Brandt. She leads the creation of inventive, visually striking desserts that conclude the restaurant’s tasting menus, collaborating closely with Chef Brandt and Chef Logan McNeil to deliver a refined and memorable culinary journey.

Caban joined Tambourine Room in Spring 2024 as Pastry Chef and was quickly promoted to oversee pastry operations across the entire resort, including The Strand. Her background includes roles at acclaimed restaurants such as Stubborn Seed and Fiola Miami, and she began her career at The Ritz-Carlton, Bal Harbour, where she developed her skills and deepened her appreciation for guest-centered hospitality.

A Miami native, Caban holds degrees in Bakery & Pastry Arts and Food Service Management from Johnson & Wales University. She credits much of her growth to the mentors who shaped her journey—from her family’s early encouragement to guidance from top chefs throughout her career. When not in the kitchen, she enjoys local art, yoga, and time with her rescue dog, Luna.