“I always wanted a small restaurant...” says Berruet. "Here we (at Chanticleer South) have eleven tables plus four outdoors and average thirty to forty dinner a night and that’s enough. I see every dish that leaves the kitchen; I cook most of them and make all the sauces.” It’s all about a life-long commitment to excellence without compromise.

Chanticleer South’s colorfully casual ambiance acts as the perfect complement for its tropical Islamorada locale. In keeping with French food philosophy, Buerret relies on fresh ingredients, simply prepared and enjoyed in a classic French country atmosphere. While crisp white linens and tuxedoed wait staff epitomized the original Chanticleer; the ambiance at Chanticleer South is decidedly more casual, well suited to its sun-drenched environment.

So what are Berruet's Key Ingredients? Cooking... Fishing... The peace of mind that comes from living and working in a warm climate next to the sea resonates with his psyche. He may be busier than ever, but he never has to worry about where his next fish will come from with water to the east and water to the west: "I need the energy I draw from the water. It moves all the time. It is not like mountains, they don't move. I love having water on both sites."

Welcome to Chanticleer South.