Chef Daniel Serfer, a Miami native, opened two restaurants in his home town - Blue Collar in 2012 and Mignonette in 2014. Serfer didn't always aspire to be a chef, let alone a restaurateur with a flagship at a hooker motel. His goal was to be a criminal defense attorney but while studying for the LSAT he realized his inspiration came from cooking and not the law.  Danny’s cooking is from-scratch, straightforward and delicious.  Serfer is able to oscillate between casual American comfort food and elegance with ease, and his restaurants reflect his no frills, full flavor attitude. He was a pioneer in Miami as one of the first restaurateurs to set up shop in the resurgent MiMo district when he opened Blue Collar and follows suit with Mignonette in the up-and-coming Edgewater neighborhood. 

The best way to get to know Chef de Cuisine Ervin Bryant is to see him in action. During the brunch rush on Sunday at Blue Collar, he's slinging eggs every-which way, grilling steaks and bacon with ease and just barely breaking a sweat.

Ervin grew up in Homestead, FL surrounded by his large family. On Sundays, they would have big cookouts and Ervin watched as his mother, grandmother and aunt would get to work in the kitchen. Ervin's mother and father are from the South, Mississippi and Georgia respectively, so iron skillet cornbread was always a staple. Ervin learned early on that cooking made him happy so he pursued his passion. Ervin's first kitchen job was at an Olive Garden while attending the Southeastern Culinary Training Center in Kissimmee, FL. Starting as a dishwasher and leaving as Head Chef, Ervin would repeat this pattern of ladder-climbing over his career. After graduating from Culinary School, Ervin spent seven years at Pacific Time in Miami Beach, working under Chef Jonathan Eismann as Sous Chef for three years. Ervin's determination and work ethic is unparalleled, and he held the title of Executive Chef at four Miami restaurants over the course of six years - Grass Lounge, Q American BBQ, The Shelbourne Hotel and Morgan's Restaurant.

Ervin's lengthy and varied experience allows him to be just as comfortable making bubby's latkes as he is being a pitmaster. Ervin couldn't imagine doing anything else, “we're so close to the ocean and so close to all the farms in Homestead, we have everything a chef could ever want. This is the best place for me," Ervin says. Ervin is also a talented vocalist, he sings, “I love to cook, it's so much fun!" in the kitchen all day long. Ervin and his wife Marie have a 14 month old son, Matheo, who already has more girlfriends than you.

Stephannie Cuervo is so much more than a manager at Blue Collar – she's our collective mom. Stephannie has over eight years experience in the hospitality industry and seven years experience in the mothering industry – with those two forces combined she is able to keep Blue Collar from burning to the ground (and taking the hooker motel with it!) Stephannie went to school to become a veterinary technician and spent five time working in Hammock's Veterinary Hospital. While mending paws and rescuing cats from trees, Stephannie was a part time hostess at Blue Collar. Through months and months of wearing her down, Danny was able to convince Stephannie to become a server and eventually, a manager. She not only manages the zoo that is Blue Collar on a Sunday, but lives in her own little zoo with a dog, a cat, two parrots, a bearded dragon, a tank full of tropical fish and her two boys – her son Tommy and her husband Oscar. She really does it all!

Junior Pericles is the up-and-comer in the Blue Collar and Mignonette kitchens. Born in Nassau, Bahamas and raised in Miami, Junior had always been on-the-go. Four years ago, Chef Danny hired Junior as a dishwasher and made him part of the opening team. Junior worked his ass off and it was impossible not to notice. When Mignonette opened three years later, Junior split his time between both restaurants. While he is training his palate and learning classic techniques, he has the benefit of working closely with the chefs at both restaurants. Junior may be a grasshopper now, but we know he'll be a master soon.

She got it from her mama. Chef Olevia Williams is the newest member of the Blue Collar family, joining the team in April 2016. Born and raised in Brooklyn, New York Olevia is the youngest of six. She grew up tagging along with her mother, Laurel Williams. Mrs. Williams operated a small catering business and worked with The Jewish Board of Family and Children Services for 21 years. Olevia watched her mother prepare meals for their local church, the pastor, congregates, countless soup kitchen AND her family of six growing children. Olevia learned early the joy food can bring; her mother taught her that cooking for others is a service that feeds the soul. Straight out of high school, Olevia attended the Art Institute in Charlotte, NC to earn a culinary degree. After graduation, Olevia became Catering Supervisor at Carowinds Amusment Park. She would organize, prep and execute massive picnics and BBQs for thousands of hungry thrill riders. After way too many rollercoaster rides Olevia landed a job at Del Frisco’s Steak House. She started off making salads and begged the chefs there to give her a chance on the hot line. She made them an offer they couldn’t refuse: give her a shot for one shift and she’d swear to stop asking. After that one shift, Olevia had a permanent position at sauté. The girl loves hot pans, what can we say. After five years in Charlotte, it was time for a change and a challenge. Olevia and her girlfriend Ashley moved to Miami. Ashley is currently attending the Art Institute of Miami for fashion and merchandising. She is a Dean’s List student and is already working with models and celebrities behind-the-scenes. They currently share an apartment with their cat Amy who has serious attitude and likes avocados. We are so lucky to have Olevia as part of the team. Look out for her specials to come!

Henry "Steak" Serfer and Bacon the Pug are the official mascots of Blue Collar and are affectionately known as Steak 'N Bake.