© 2019 Melange

Exploration of Food, Art, & Drink

Located in the heart of Sarasota's elegant downtown, Melange is a relaxed atmosphere with menu selections that are perfect for a night out or special occasion

Kitchen Team

Lan Bradeen

Owner/Executive Chef

Born in 1978 in Boston, Massachusetts, Chef Lan Bradeen cultivated a deep love for cooking via her Vietnamese mother, a farmer turned engineer.  She racked up a couple of college degrees in Religion and Chinese Medicine while cooking in restaurants of various ethnicities.  Later in life, she learned to love wine and whiskey from her Scottish father’s side of the family, all of whom left no bottle unturned.  

 

Putting the two loves together, Bradeen went on to open her restaurant, Melange, in 2007, followed by Pangea Alchemy Lab in 2010, and Monkey Business in 2012.  Her accolades include "Best Casual Restaurant in Florida" in 2011 through the Cordon D'Or International Culinary Arts Academy, and has been included in the Best Chefs of America since 2013.

 

The philosophy of Melange is that the exploration of food, art, and drink are essential to a fulfilled life.  Chef Lan wants to share some unique and satisfying flavor/texture combinations for you to explore, as well as some well-executed classics.  The wine list is hand-picked by the Chef, and reflects the same ideology – some wines being to their particular culture, and some are just well-executed classics to experience.  All are affordable and meant to be shared.  The ingredients
at Melange are sourced first from our local farms and then from small and environmentally conscious proprietors, since we find that the highest quality foods are grown by individuals who care about their craft. 

 

Pangea Alchemy Lab, the hidden sister lounge to Melange, provides all the cocktails for the restaurant. Master Drink Proprietor, Brad Coburn, does everything by hand.  Hand cut ice, hand squeezed fresh juices, house made infusions, syrups, and tinctures, and hand-picked small batch liquors all come together to make our hand-shaken or stirred cocktails.  That is, unless there's a machine involved to fizz, foam, freeze, float or otherwise alter in order to create a unique exploration of texture.  The drinks can be best described as modern and classic at the same time.

 

Ramon Chavez, self-proclaimed "token Mexican of the Melange kitchen staff", hails from Los Azules in Jalisco, where he left a life of raising bulls to learn the culinary arts and support his mother.  He is a collector of salsa recipes and American cars, and would choose tacos for his last meal on earth.

Ramon Chavez

Keily Sandavol

Haile Burke