Call David Ortiz!

305-254-4455
Financial Advisor and Chef

Address

1801 N.E. 123rd Street, Suite 314,
North Miami, Florida, 33181
One Alhambra Plaza - Penthouse Coral Gables, Fl 33134

Prev Next

A third generation chef, David Ortiz was born in New York City but raised in the Catskill Mountains where the life of his large and vibrant Cuban family revolved around his mother's kitchen. Enthusiastically embracing the family tradition, David graduated from the Culinary Institute of America (the "Harvard of Cooking Schools") and became a successful professional chef, moving to Miami where he became executive chef for Bloomingdale's and chef at the prestigious Mayfair hotel when it opened in the mid '80s   It was during the '80s that David discovered his second passion, technology, and he threw himself with his customary enthusiasm into the newly expanding software industry. Designing information technology systems quickly led to David's third passion, financial management and, with a Retirement Planning certificate from the Wharton School of Business, David worked for many years as a Financial Planner. But it required a new century for David to finally bring all these passions and skills together into one seamless whole: The Financial Chef. From his high-tech office to his high-tech kitchen, David Ortiz creates financial solutions and culinary delights to satisfy all his clients' needs.   David and his wife of more than 20 years live close to the Ocean on Miami Beach.
Sep
14

Flavors of Miami 2015

Flavors of Miami 2015
I had the honor of being asked to be one of the 15 chefs for the inaugural flavors of Miami by the American Liver Foundation. It was great fun to cook a five-course meal for 12 guests, with 14 other chefs doing the same thing. Here are some of the photos and my menu of that evening.Ha...
4029 Hits
Sep
14

Five Pound Lobster on the Loose

Five Pound Lobster on the Loose
Here is a huge lobster that I found at the wholesale market. Five pounds of cold water goodness. I cooked this bad boy up Cantonese Style. Recipe is below.​ ​INGREDIENTS:2 small (1 pound) fresh live lobsters 1/3 cup peanut oil, divided 1 clove garlic, crushed 1 slice fresh g...
4003 Hits
Sep
14

Pork, Cheese Grits & Balsamic Peaches

Pork, Cheese Grits & Balsamic Peaches
Brined Pork Chops cooked in the Sous Vide Oven with Classic Southern Grits and a Fresh Peach Balsamic Topping. Comfort food at its best. This was fairly easy to make if you planned ahead. Brining of the pork chops is one of my favorite techniques. It just really keeps white meat, yes po...
3881 Hits
Sep
10

Krystal's Coquito

Krystal's Coquito
Coquito (Puerto Rican Egg Nog) has become our signature holiday gift. My daughter, Krystal, has taken over the production this year during her Christmas break from theater school in Chicago. My good friend, Carol Fallen, originally gave me her recipe to make one bottle. We have expanded...
1303 Hits
Sep
10

Blow-Torched Sous Vide Ribeye Steaks

Check out this video on how I used my Sous Vide Supreme machine and a blow torch to make a killer steak. It was cooked for four hours at 125 degrees and then charred with a blow torch to add a great texture to it. Click the link to learn more about Sous Vide cooking. It is my absolute f...
1312 Hits

The Financial Chef's goals are:

To give you a full transparent understanding of your financial life.

To lower your level of investment stress through active management.

To help transform your taxable wealth into charitable wealth.

Financial Chef Blog Showcase