The couple’s return to Miami quickened the pulse of area foodies who truly missed the soulful flavors the chefs once brought to the table. If James Beard is to be believed, Chef McInnis and Yardbird were worthy of recognition as Best Chef: South and Best New Restaurant the last time McInnis called Miami Beach “home.” While most folks hoped they might open another down home kitchen, Booth and McInnis defied expectations with an American Dim Sum concept on the shores of South Beach called Sarsaparilla Club at the Shelborne Hotel.

The Sarsaparilla Club menu combined flavors both innovative and familiar to fans of the culinary duo including Asian-style street foods, a terrific selection of vegetarian dishes and a surprising riff on classic fried chicken that takes a turn in a Thai curry marinade. Admirers of Miami’s Chef Bee (who runs NaiYaRa Restaurant in the Sunset Harbour District) may detect the influence of his Vietnamese and Northern Thai flavors that so enchanted Chef Booth when she helped him open Khong River House on Lincoln Road Mall in 2012. This unique fusion of McInnis’ homey inspirations and Booth’s bright notes made a meal at The Sarsaparilla Club a revelation.

That creative effort has now run it’s course and the pair will shutter the Shelborne dining room to relaunch the Sarsaparilla space as a Florida outpost of Root & Bone in early December. For the moment, their hearts are set upon perfecting the down home flavors of Florida seafood at Stiltsville.

South Beach Magazine took some time to find out what life is like for the dynamic duo as they work through the first season of this brand new seafood restaurant in the former Joe Allen space in trendy Sunset Harbour. McInnis is calling upon his formative years cooking and fishing along Florida’s panhandle to inspire this more casual venture where the team hopes to build a rooftop sundeck to host nightly happy hours. Whatever happens next, you can be sure South Floridians will be listening for the dinner bell whenever it rings for these camera-ready craftsmen.

We were big fans of your work in South Florida before you moved to New York to open Root & Bone. Please tell us what it is like returning to Miami – living and working as chefs here once again.
We absolutely love this city and everything it has to offer. The sunshine, blue skies and beaches makes for the perfect atmosphere for us to be as creative as possible while allowing us to find a little more balance in our lives.

What is your favorite thing about being a chef in Miami right now?
We are so thrilled to be back here in Miami, especially at a time when the culinary scene is really developing and chefs are so inspired. We are seeing so many amazing restaurant concepts popping up, and we are proud to be part of this growth and transition.

If you hadn’t decided to become a chef, what would you be doing?
Jeff: I have always been good at two things – cooking and fishing – so I think I am in the right place!

Janine: I have always been very creative and one of my favorite parts of opening restaurants is concept development. I think I would go into brand and concept development.

What made you decide to go into business together?
We are both equally passionate about our business and work really well together. We both have our strengths and areas of the business where we flourish so we make a really great team.

It must be tough to find a sense of balance in life and work while running successful restaurants for you two. How to you make it work? Do you find the dynamic of taking on so much responsibility changes the way you work together?
Living in Miami makes life a dream! This city, the ocean, the air here does wonderful things for both of us. We make sure we schedule time to spend as a couple, so we are able to completely switch off from work. We love checking out new restaurants, swimming at the beach and going paddleboarding. Scheduling time for us helps us find balance and calm in our work as well.

Obviously you’ve thought a lot about creating a new approach to our local restaurant scene. What do you think the Miami food scene needs most and what would you like to see go away?
Janine: The food scene here has expanded so much and chefs are slowly filling the gaps in the market, but Jeff and I find ourselves constantly hunting for Indian food and local seafood!

When you’re not at work, where do you like to dine in South Florida?
We love little local spots like Macchialina where they make our favorite pastas, Visa-01 and Lucali serve up our favorite pizzas, Byblos for Mediterranean is amazing and NaiYaRa for our Thai fix.

When you are cooking at home for yourself or your friends & family, what’s your go-to dish?
Jeff: We love focusing on vegetables and getting experimental with whatever is in season. Although we love meat, it is the side dish in our house. Janine also has a really sweet tooth, so she loves making awesome healthy desserts.

How has cooking in Florida changed or inspired you as a chef? Do you find your menu is influenced by the produce available in Florida?
The seasons in Florida are so unusual and we love it! Getting heirloom tomatoes in January and strawberries soon after is amazing. The accessibility to farmers in Florida has developed hugely in the last few years and we are sourcing a huge amount of our produce, honey and dairy from local farms.

What’s one thing you want diners to know about the menu at your restaurant, perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
We are really proud of our fried chicken. In each of our restaurants we have a version of fried chicken but each one is particularly special.

South Florida diners are eager to discover new local restaurants for the first time. What do you hope they discover about your South Beach eatery?
We are incredibly excited for our project in Sunset Harbour, where the focus is Florida seafood. We will be building out the rooftop of our space so our guests can enjoy their meal while watching the beautiful sunset over Biscayne Bay.

Stiltsville Fish Bar 1787 Purdy Avenue South Beach 786-353-0477

Dinner Sunday -Thursday 5pm – 11pm, Friday & Saturday until midnight. Brunch Friday through Sunday 11am – 3pm. Happy Hour weeknights 5pm-7pm

More info on Stiltsville Fish Bar

These days the young chef can be found on the tenth floor of the elegant Ritz-Carlton South Beach where he shares his expertise with a select number of guests at the exclusive Elevation Lounge. Twice a week, he and Pastry Chef John Martinez host live cooking demonstrations so guests can learn what it takes to craft a particular dish and then taste the culinary and confectionary offerings the chefs create. This is all part of his current role as Chef de Cuisine for the resort; a job he has trained for since his days at the Ritz-Carlton Key Biscayne. Working under Chefs Jeffrey Vigila and Jordi Valles on the island, Chef Quant perfected his cooking techniques and established the foundations for his menus today.

As a child, the budding chef spent many happy hours cooking alongside his father, who taught him the wonders of Asian flavors and Caribbean spices. Spending time together fishing along Nicaragua’s western shore gave Chef Quant his first taste of the slow-cooked octopus local fishermen prepared out on the beach. The flavors of the chargrilled delicacy now translate to one of his favorite preparations at Bistro One LR where octopus is charred and dressed in cilantro and plenty of fresh lime juice.

South Beach Magazine met with the busy chef at an event recently and asked him about his current role at one of the city’s most highly regarded resort properties. Preparing his signature ceviche, Chef Quant fairly beamed with pride as he spoke about new menu options available this season.

Please share your impressions living and working as a chef in Miami. What is your favorite thing about being a chef in Miami right now?

I love the “hype” of being a chef in Miami. I love the fusion of cultures, the melting pot that makes Miami a unique dining destination.

If you hadn’t decided to become a chef, what would you be doing?

I enjoy urban farming and I love fishing. I believe if I were not a chef, I’d be doing Aquaculture somewhere in the Caribbean – on the beautiful coast of Nicaragua!

What do you think the Miami food scene needs most and what would you like to see go away?

Miami needs more passionate cooks. There is no place for mediocrity in the kitchen.

When you’re not at work, where do you like to dine in South Florida.

One of my favorite places to enjoy great food and drinks is Barceloneta. Chef Juliana Gonzalez is amazing — her food is just an expression of passion and her flavors are immaculate!

When you are cooking at home (for yourself or friends and family), what is your go-to dish?

When I’m with my family and friends, I enjoy grilling fresh fish that we caught that same morning.

What are the dishes you remember most from childhood and how do those flavors influence your menu today?

I have several fond memories from my grandparent’s farm – from gathering cow’s milk and making fresh cheese to sitting with my grandfather peeling corn to make tortillas. However, most of all, I remember the passion and love we put into each moment when cooking for our family. This is the influence we carry through our menu and onto our team at Bistro One LR.

How has cooking in Florida changed or inspired you as a chef? Do you find your menu is influenced by the produce available in Florida?

As Miami has become my hometown, I’ve had the opportunity to cook with the most amazing fruits and produce. Taking a drive through the Redlands for fresh greens, going north to Kissimmee for some beautiful mushrooms or just driving to Homestead for the smell of mango fields – this all has inspired the way I cook at Bistro One LR. For many of our dishes we use local citrus, like in our ceviche which is made with farmed cobia and citrus leche de tigre, as well as our spicy mixed green salad with mango and oranges.

What is the one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish or the inspiration behind one of the dishes you include on your current menu?

My favorite dish on the menu is the grilled octopus. It reminds me when my dad used to take us fishing on the west coast of Nicaragua, where octopus is abundant. I learned to slowly cook them with the local fishermen in the middle of the beach and afterwards marinate them in lime and cilantro and then chargrill them whole… Wow!

Many chefs comment that the South Beach Wine & Food Festival is a great opportunity to meet chefs who mean a great deal to them. Who are you looking forward to meeting this year?

I always enjoy meeting all the Food Network Chefs, but most of all I enjoy catching up with local chefs and friends.

The Ritz-Carlton South Beach is located at 1 Lincoln Road. Bistro One LR and The DiLido Beach Club are open to the public seven days a week.

South Beach Magazine recently spoke with Chef Luis Quant while he was at Bulla Gastrobar, a rustic tapas bar with a friendly neighborhood atmosphere. Learning to cook alongside his father gave him an opportunity to experiment with Asian flavors and Caribbean spices which still influence his “alta cocina” menu at Bulla. Starting out under chef Jeffrey Vigila at the Ritz Carlton Key Biscayne, chef Quant went on to perfect his technique under Chefs Jordi Valles and Marc Vidal who he credits with establishing the foundation of his own unique cooking style.

Please share your impressions living and working as a chef in Miami.
When you’re not at work, where do you like to dine in South Florida? I don’t go out much, but when I go to eat somewhere else I prefer my mom’s house (Nicaraguan food), my aunt’s house (Chinese food) and the Pubbelly crew, The Federal, Yakko San, Matsuri, Madrono (Nicaraguan food).

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
With the great weather in Miami anything on the grill, fresh seafood (fish that I caught the same morning), picanha, sweetbreads.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
As a young chef I remember some tender veal cheeks with langoustines and Le Puy lentils, a dish chef Jordi Valles use to make at the Ritz Carlton in Key Biscayne. As a child I remember the fresh cheeses made at my grandmother’s farm and those are reflected in our restaurant menu.

How has cooking in Florida changed or inspired you as a chef?
With the great weather, the diversity in nationalities and fresh produce year round I cook for our guests like I cook for my family–eclectic, casual, with simple ingredients from our South Florida surroundings being omnipresent.

Do you find your menu is influenced by the great produce available in Florida?
Citrus is not exactly produce but I use it in all its forms…nothing would be more Floridian.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
The HUEVOS BULLA! It’s a must! A concoction made for the soul… (fresh eggs, potato chips, Serrano ham, potato foam & truffle oil).

Many chefs have commented that the South Beach Wine & Food Festival is a great opportunity to hang out with friends or meet a chef who means a great deal to them. Who are you looking forward to meeting at the festival?
Definitely Wylie Dufresne, Gaston Acurio & Daniel Boulud. These are chefs that I would like to meet to thank them for their influence as a chef and restaurateur. I also would like to see local colleagues and friends.

Bulla Gastrobar
2500 Ponce De Leon Blvd
Coral Gables, FL
(305) 441-0107

More about Bulla Gastrobar

A 375 room luxury resort with indoor and alfresco dining options, the property’s main dining room, Bistro One LR offers all day dining plus a decadent Sunday brunch overlooking the pool deck and the Atlantic coast. The DiLido Beach Club adjoins South Beach’s paved beachside promenade and affords guests an opportunity to dine or enjoy drinks under swaying palms, soothed by the sounds of nearby surf. A new addition to the mix, a scenic club level lounge on the hotel’s 10th floor provides select guests an opportunity to snack, drink and socialize under the watchful eye of the Ritz-Carlton’s dedicated culinary team.

Crediting his mother and grandmother for inspiring him to become a chef, Le Pape is currently preparing to serve at the South Beach Wine and Food Festival’s “Wine Spectator Best of the Best” at the Fontainebleau Resort. Next month he will support the efforts of Cochon 555, a culinary fundraiser hosted at the Ritz that centers on all things pork. SOUTH BEACH MAGAZINE caught up with the busy chef at an event hosted by the Ritz-Carlton and learned more about his ideas and inspirations.

Please share your impressions living and working as a chef in Miami.

Miami is a great city where you see a mix of different cuisines and tastes. You can always find new inspirations for creating dishes. With a variety of tropical fruits and vegetables, there is so much opportunity for creativity.

What is your favorite thing about being a chef in Miami right now?

Working in Miami allows me the opportunity to experience new local vendors and farmers. Through these interactions, I am inspired to create different dishes for our guests to enjoy.

If you hadn’t decided to become a chef, what would you be doing?

It’s hard to imagine what else I would have become. Being a chef has always been my passion. Most recently I started a new hobby of woodworking; perhaps it has to do with the love of creating things with my hands.

What do you think the Miami food scene needs most and what would you like to see go away?

The only thing I might like to see go away is fast food chains. I think there’s a better way to eat than that by promoting more home cooking.

When you’re not at work, where do you like to dine in South Florida.

I love Thai food so I usually explore all restaurants around my area. I also like gastropubs.

When you are cooking at home (for yourself or friends and family), what is your go-to dish?

I love exploring new dishes or recipes with my family. I also like cooking French classics like onion soup, stews, fresh made breads and my own country style pâté, cheeses, etc…

What are the dishes you remember most from childhood (or your experiences as a younger chef) and how do those flavors influence your menu today?

I loved watching my mum and grandma cook. They were my source of inspiration. Traveling around the globe also extended my cooking knowledge and as a result, I learned different approaches and cooking techniques. I also always like to teach others what I learned when I started my career – like showing how to “turn a mushroom” – new cooks barely know this skill.

How has cooking in Florida changed or inspired you as a chef? Do you find your menu is influenced by the produce available in Florida?

I worked in the Caribbean for 10 years before coming to Miami so the guest profile is very similar. Our menus and featured dishes are very much inspired by the local produce as well as the diverse Latin American and Caribbean cultures here in Miami.

What is the one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish or the inspiration behind one of the dishes you include on your current menu?

At Bistro One LR we have a great Grilled Branzino dish served with grilled vegetables topped with a sprinkle of Arbequina olive oil on top.

Many chefs comment that the South Beach Wine & Food Festival is a great opportunity to meet chefs who mean a great deal to them. Who are you looking forward to meeting this year?

I am very interested in seeing almost all of the Food Network chefs, but if I had a top favorite, it would be Michael Symon.

The Ritz-Carlton South Beach is located at 1 Lincoln Road. Bistro One LR and The DiLido Beach Club are open to the public seven days a week.

Taking his formal training as a chef to heart, Loaisiga got his start on tony Grove Isle where he first served as an intern at Gibraltar, a spectacular waterfront eatery specializing in seafood. Learning the art of selecting, butchering and preparing Florida’s pristine daily catch led to the young chef’s advancement during the three and a half years he worked on the line. In January 2014, he moved on to serve under Executive Chef Jonathan Lane who launched The Traymore Restaurant and Bar at COMO Metropolitan on Miami Beach.

Tackling the responsibilities for the inaugural U.S. property of COMO Hotels and Resorts proved an important step in Chef Loaisiga’s development as he moved from Line Cook to Sous Chef and ultimately took over as Chef de Cuisine earlier this year. A popular destination for locals and travelers, The Traymore has garnered a reputation as a world class seafood restaurant in the heart of South Beach. He notes with pride that, “our menu is completely influenced by Florida. We are a seafood restaurant, so we use as much of the local ingredients and fish as we can at all times. I ensure everything is seasonal and the freshest possible.”

Fish and shellfish are sourced from small fisheries in Florida and each dish is served less than 24 hours after it was caught. Focusing upon reliable, sustainable sources, Loaisiga’s menu keeps things simple and flavorful. Crisply fried mahi mahi is topped with a celeriac remoulade, tarragon and caper mayonnaise. Whole roast fish of the day gets a bright squeeze of lemon, a hint of marjoram and some briny capers. Cedar plank roasted local fish pairs perfectly with eggplant and fennel, napped in a toasted pine nut sauce. A few entrees for landlubbers include tender chicken roast in a tagine with preserved lemon and a perfectly grilled prime beef filet paired with roast potatoes in a porcini mushroom truffle Madiera sauce.

Focusing upon the day to day operations of a restaurant that serves from 7am until 11pm requires a measure of purpose and maturity. Chef Loaisiga runs his team with a sense of calm and poise that belies his young age. South Beach Magazine spent some time getting to know Loaisiga who assured us that at The Traymore, “everything is made with the utmost attention to detail and we cook all our dishes with a lot of love.”

Please share your impressions living and working as a chef in Miami.
It’s hard work being a chef in Miami, but very rewarding. There’s a lot of talented competition and everyone these days seems to be a critic, so you have to be on top of your game. Widespread consumer commentary on social media can either be a major advantage or very detrimental towards the success of a restaurant. Culinary standards are being raised every month, especially with the multiple restaurants continuously opening. It’s an exciting time to be in South Florida as a chef.

What is your favorite thing about being a chef in Miami right now?
I love the diversity this region brings to the food scene. With the visitors increasingly coming from all four corners of the world to Miami, it brings even bigger challenges to deliver something people can relate to. I feel my flavor combinations and creativity are more widely appreciated than ever before.
Grilled octopus is served with roast red peppers, kalamata olives, golden potatoes and salsa verde

If you hadn’t decided to become a chef, what would you be doing?
I’ve always wanted to be in the culinary industry, so I’ve never really thought of doing anything else.

What do you think the Miami food scene needs most and what would you like to see go away?
The food scene in Miami needs more locally sourced dishes with ingredients that are native to Florida. I feel there is still too much produce and products that are imported or harvested from distant regions and sometimes abroad. This affects the quality and freshness of the final plate.

The one thing I would like to see less of is people who think they are food experts and feel they are qualified to broadcast their opinion on what should be improved.

When you’re not at work, where do you like to dine in South Florida?
My favorite place to dine is at home, without question. You cannot beat a home cooked meal.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
Barbeque Salmon. Seafood on the grill is the best!

What are the dishes you remember most from your childhood or as a younger chef, and how do those flavors influence your menu at the restaurant today?
I remember the vegetable dishes that were considered obscure in my younger years as an adolescent and when I started cooking. Now I am more experienced in the kitchen. I enjoy experimenting with vegetables and making the flavors burst next to a great piece of meat or fish and with the variety of sauces I love to make. I want people to relate to every dish placed in front of them

How has cooking in Florida changed or inspired you as a chef? Do you find your menu is influenced by the produce available in Florida?
It’s always important to be one step ahead of the new trend and predict what people are looking for next. There are so many creative chefs who are admired for their foresight and innovation, and that is what the best chefs have to strive toward – reinvention. Our menu at The Traymore Restaurant and Bar is completely influenced by Florida. We are a seafood restaurant, so we use as much of the local ingredients and fish as we can at all times. I ensure everything is seasonal and the freshest possible.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
I want our guests to know we are a local restaurant for them to experience the local tastes and flavors of the region. Everything is made with the utmost attention to detail and we cook all our dishes with a lot of love. Our snapper and duck entrees are new to the dinner menu and are becoming a huge favorite with returning patrons.

The Traymore Restaurant and Bar at COMO Metropolitan, Miami Beach serves seven days a week. Breakfast, 7am – 11am, Lunch 11am – 3:30pm, Dinner 6pm – 11pm. A tapas menu is also served from 11am – 6pm.

His dishes feel friendly and familiar. Partnering with owners Fabien Chalard and Julien Geliot (who own a consulting group for culinary professionals in Lyon, France), Chef Dubois embraces the casual style of his Upper East Side location so the restaurant appeals to a diverse local clientele. Ideally, his wholesome food and reasonable prices should make it possible for regulars to stop in frequently to enjoy their favorite dish. He’s crafting recipes to remember.

Start with a platter of Croque Monsieur sandwich bites; an addictive mix of honey glazed ham, velvety bechamel and a hint of truffle from gooey melted Gouda cheese. The chef shares a laugh with Fabien Chalard as they recount how many different cheeses they sampled before selecting just the right one. The same labor-intensive process is essential to the success of the grilled octopus, a dish many restaurants fail to get just right. Chef Dubois explains how he braises fresh octopus, then slowly cooks it in a sous vide immersion cooker and finally grills it just before service so it remains tender when it arrives on a bed of fennel puree topped with crispy onions and a dash of chili oil.

Dubois brings flavor, texture and something unexpected to his most successful dishes. He credits hours spent learning to cook at his grandmother’s side and then working as a teenager in his father’s restaurant. Growing up surrounded by cooks, Dubois learned how to butcher, how to grow organic vegetables and how food sets the tone for life’s most important moments even before he graduated culinary school at the top of his class. After traveling the world to develop his palate, Chef Roberto returned to Miami and worked at Juvia, Makoto, Juniper on the Water, Klima and Azul at the Mandarin Oriental Hotel.

Taking over the kitchen at the newly renovated Vagabond Motel in Miami’s trendy MiMo District after the departure of Alex Chang is a daunting task, but the young chef takes things in stride. Working with a brand new culinary team, he is building a menu of drink friendly small plates and larger entrees to be served family style – just the way his grandmother did. “As a kid, I couldn’t wait to eat those delicious dishes. That is what I’m bringing to the Vagabond; once my guests try my food, I hope they can’t wait to come back for more.”

South Beach Magazine spent some time getting to know how life in Miami suits the Vagabond’s new chef.

Please share your impressions living and working as a chef in Miami.
I’ve been in Miami for years and it has been amazing. Working here has showed me a lot. I think it’s an amazing city for my work and being in Miami makes me feel at home.

What is your favorite thing about being a chef in Miami right now?
Miami is a city with so many culinary and cultural influences so we face a lot of challenges to make a menu appeal to everyone. We have amazing farmers and we have really nice produce to work with.

If you hadn’t decided to become a chef, what would you be doing?
I would be a doctor.

What do you think the Miami food scene needs most and what would you like to see go away?
That is really difficult to say. The food industry in Miami is growing really fast, bringing new restaurants and new chefs. But all too often, restaurants try to copy what other restaurants have already made successful.

Vagabond showcases your unique and approachable cuisine. Tell us about your creative approach to menu development.
For this location, we wanted to create something simple but amazing; food that you will enjoy eating and dishes large enough to share. Our concept meets the growing demand for quality and a trend towards good food at affordable prices. The selection of each ingredient is of strategic importance to me because I search for the best combinations of flavors.

You have demonstrated experience as a savory chef but also know your way around pastry, tell us about crafting your favorite desserts.
I get that from my grandmother. She was always baking cakes or making desserts for familly gatherings and I was always there. Once I started working in restaurants, I would arrive early each day so I could watch our pastry chefs and learn how they work.

When you’re not at work, where do you like to dine in South Florida?
Getting out is hard because I’m always at work, but whenever I have a chance I like to go to Cake Thai Kitchen and Michael’s Genuine Food & Drink.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
My grandma’s Gallo en Chicha (Latin style Coq au Vin).

What are the dishes you remember most from your childhood (or as a younger chef) and how do those flavors influence your cooking today?
It is hard to remember, but I always loved and dreamed about my grandma’s chicken pot pie and her Gallo en Chicha. As a kid, I couldn’t wait to eat those delicious dishes. That is what I’m bringing to the Vagabond; once my guests try my food, I hope they can’t wait to come back for more.

How has your work at Miami’s top restaurants challenged or inspired you as a chef?
At the beginning it was quite difficult. Every restaurant and chef has different rules. But once you adapt and work hard for what you want, you are always going to succeed. I always listened my chefs and did better and better every day.

Tell us how your menu is influenced by the produce available in Florida, by your travels, by your current team at the restaurant.
Working in Miami lets me experiment with a lot of ingredients and local growers. We also have a great selection of fresh seafood year round.

Now that you’re settling in to your new role at the Vagabond, how do you hope to make your cooking style stand out in a city with so many culinary and cultural influences*? Simply put, how do you hope to make a great first impression?
We’re going to impress you with the food and the service. I always check everything prior to service. I make sure everything is fresh, and that our ingredients are the best quality. I also listen to all the feedback from my guests and try to adapt to their needs.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
I want guests to know where I come from. We have a family tradition to get together every weekend, grandmas and aunts and uncles cook for the family. We sit and we share our big plates of food. We chat, we dance and we have a good time. That’s how I see a good meal at the Vagabond, everyone having fun, sharing delicious food, and having a great time.

Vagabond Kitchen and Bar, 7301 Biscayne Boulevard, Miami. Serving Tuesday through Thursday 6pm to midnight, Fridays and Saturdays until 2am and Sunday until midnight. A weekend brunch service includes a $29 buffet plus $18 unlimited mimosas from 11am – 4pm.

What sets his culinary style apart is a unique Asian sensibility with distinct South American influences. To achieve the right mix of flavors and cooking techniques, SUGARCANE employs three separate prep areas; a robata grill, a full service raw bar and a hot kitchen.

Inspired by childhood memories watching the Public Broadcasting series “Yan Can Cook,” the aspiring chef enrolled in culinary school and then served alongside Miami Chef Allen Susser and French Master Chef Dominique Michou at the Hotel Metropole in Belgium. Working in Europe gave Balloo ample opportunity to refine his classic culinary training. When he returned to Miami, he found a welcoming place beside Michelle Bernstein at the Mandarin Oriental Hotel, a position that allowed him to embrace his Asian-Caribbean heritage. “She taught me to cook with my soul,” recalls Balloo.

Traveling to New York City, Chef Timon served as Executive Chef at SUSHISAMBA where the menu incorporates Asian and Brazilian flavors. This experience led to a brief stint back in Miami’s Design District where he opened Domo Japones, a restaurant awarded three stars and named Best Japanese Restaurant in 2008. From there Balloo returned to the SUSHISAMBA brand, opening SUGARCANE in the newly minted Midtown Mall which blends upscale residences and neighborhood shops in a mixed use development. Immediately embraced by the Greater Miami culinary community, SUGARCANE was nominated “Best New Restaurant” by the James Beard Foundation and received a AAA 4-Diamond rating three years in a row.

While setting his intentions toward the Las Vegas expansion is an all-consuming task, Chef Balloo shared his impressions about the life of a Miami Chef with South Beach Magazine.

Please share your impressions living and working as a chef in Miami.
Even with all the culinary growth over the years, it’s still interesting to see the difficulty that lies either with vendors, product sourcing or customer base.

What is your favorite thing about being a chef in Miami right now?
The excitement of new talent from guys like Brad Kilgore to Jeremy Ford, Miami is winning!

If you hadn’t decided to become a chef, what would you be doing?
I would probably be a financial advisor.

What do you think the Miami food scene needs most and what would you like to see go away?
I’d like a stronger ethnic food scene and to go away? Thai Japanese restaurants.

SUGARCANE showcases your unique Asian fusion cuisine. Tell us about your creative approach to menu development.
It always starts with season and ingredients, then technique.

When you’re not at work, where do you like to dine in South Florida?
Right now in Broward, there are really cool small mom & pops doing ethnic things like Vietnamese and Indian.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
Usually we make tacos. I have a press, so we make tacos out of anything.

What are the dishes you remember most from your childhood or as a younger chef, and how do those flavors influence your cooking today?
I remember growing up in San Francisco, eating at restaurants along the bay from seafood to Chinatown. It influences me to try to transport my diners to a place of familiarity and comfort.

How has your work on a diverse Asian menu challenged or inspired you as a chef?
Mostly challenges – I would like to cook more aggressive food and ingredients, but I fear the masses in South Florida would be turned off by the bold flavors.

Now that the SUGARCANE brand is expanding to Las Vegas, how do you hope to make your cooking style stand out in a city with so many culinary and cultural distractions? Simply put, how do you hope to make a great first impression in Vegas?
It will be tough. But I hope to bring an experience of eating at home to my guests; something unpretentious and genuine that while people are traveling and on business, they can find something comforting and approachable.

What’s one thing you want diners to know about the menu at your restaurants – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
Try to allow the experience to transport you to a region and time.

What do you imagine the next wave in restaurants might be … the next big idea or a newly popular cuisine or perhaps a revival of a long forgotten favorite finding new fans? In other words, what do you think we are missing or what should we look forward to when we go out to dine?
We need artisanal produce item focused concepts. And chef driven menus are always the way to go.

SUGARCANE raw baw grill 3252 NE First Avenue, Midtown Miami.
Monday – Wednesday 11:30am to midnight; Thursday to 1am and Friday to 2am. Weekend brunch service begins at 10am closing at midnight.

Chef Gervais’ international experience includes working alongside renowned chefs like Annie Feolde at three Michelin star rated L’Enoteca Pincchiorri in Italy as well as Joël Robuchon, Christophe Cussac and Takeo Yamazaki at the Hôtel Metropole in Monte Carlo. Originally from the South of France, Gervais specializes in French, Italian and Japanese cooking with a focus on the rich traditions of classic Japanese cuisine. His approach to Jaya’s menu is one of simplicity and precision, combining a few ingredients to great effect. These skills proved invaluable when he won the viewers’ choice episode of the Food TV network’s popular cooking series Chopped, bringing the title “Chopped Champion” home to the Setai.

Partnering with Chef Veena and a diverse kitchen team adds a broader base of cooking styles to the Jaya menu. The 200 seat restaurant offers authentic and approachable dishes designed to share and enjoy. Choose from authentic Indian curries and freshly baked naan breads prepared using traditional techniques from wok stations to tandoori ovens. To enhance the dining experience, the restaurant features an Asian-focused mixology program with beer and saké as well as The Setai’s award-winning wine cellar.

New this season, Jaya presents a $59 “East Meets West” dinner including a choice of four appetizers like Pork Belly Bao or Chicken and Coconut Shrimp, four entrée options including Lobster Laksa, Tandoor Chicken Masala and Peking Duck, and two desserts. Serving all day, seven days a week, the restaurant also hosts a popular Jazz Brunch on Sundays. Chef Gervais recently shared his thoughts on life and work in Miami with South Beach Magazine.

Please share your impressions living and working as a chef in Miami.
I love the weather. The city is a perfect representation of a “melting pot” so to speak and I am proud to be able to continue to work in a Forbes 5-star rated environment here at The Setai.

What is your favorite thing about being a chef in Miami right now?
The evolution of the culinary scene is getting better and better as there are many famous culinary personalities that are opening or taking some part in establishments here. This is exciting for me to be able to see my peers and be challenged to create new dishes. All of this also reflects on the availability of fresh, locally-sourced foods.

If you hadn’t decided to become a chef, what would you be doing?
I like working with my hands, so it would most likely be a manual job like a contractor or farmer since I love being outside when I’m not working. My grandfather was a painter, so being an artist of some sort would be a consideration since I also love to draw.

What do you think the Miami food scene needs most and what would you like to see go away?
I’d love to see more young culinary talent and less micro greens and strong flavors on a plate.

How has your victory on CHOPPED affected your life and work in Miami?
Not much has changed in that I am still Mathias Gervais, but it was great promotion for The Setai Hotel and an unexpected way for me to develop myself as a chef.

Jaya showcases a unique variety of Pan-Asian cuisines. Tell us about your creative approach to Jaya’s menu development.
I’m in love with Asian food, so we wanted to remain authentic with the flavors and approach, but give the dishes a modern twist. I’m fortunate to be able to run my menus in the exact way that I design the dishes; which all draw from my travels and past experiences. I also work very closely with members of my culinary team who are of Asian descent in order to guarantee the authenticity of the food.

When you’re not at work, where do you like to dine in South Florida?
I have a dear friend who is a chef at Makoto in Bal Harbour, and my wife and I love to dine there.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
I love to have a piece of nice grilled meat (rib eye bone in) barbequed in my backyard with rose wine and friends. My wife is Japanese, and sometimes she’ll make dishes from her hometown, which I love!

What are the dishes you remember most from your childhood or as a younger chef, and how do those flavors influence your cooking today?
The bayaldi, Provençale titan of vegetables. This is a Southern French dish that represents the Sun Coast Cuisine; it’s the emblem of my cuisine. When I went shopping for fresh produce at the village market with my grandmother, I learned about genuine farm-to-table cooking at a young age. I truly consider it the only way to eat, and believe that celebrating the fruits from the land is a chef’s diligence. Scouring the stands for locally grown cantaloupe, zucchini flower, and eggplant, as well as preparing different variations of ratatouille with my grandmother in France, created a strong foundation for my pure approach to cooking.

How has your work on a diverse Asian menu changed or inspired you as a chef?
I’ve used my vast knowledge and skills that I have acquired in my experiences throughout my career, working with famous chefs, incorporated into my own cuisine today.

Tell us how your menu is influenced by the produce available in Florida, by your travels, by your current team at the restaurant.
I always enjoy working with my assistant chef Vijay Veena, who has been my right hand man for 5 years and is a magician of the Indian spices!

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
That it is focused on Southeast Asian cuisine, Malaysian, Thai, Indian, Japanese. Each dish is affordable; and I’m in love with the Pad Thai dish. I can eat that every day!

I’m working on a new summer menu with dishes such as BBQ eel, Unagi, Kosikari Rice, Shitake, Kanpyo, Sancho Pepper, based on my last travels to Kyoto in Japan. I’m also creating dishes such as Vietnamese Pho made of rice noodles, pulled chicken, bean sprouts, fresh herbs, peanut and chili, which I think will be very refreshing for the warm weather of Miami Beach.

Jaya at the Setai Miami Beach, 2001 Collins Avenue, South Beach 855.923.7899.

Raised in Cleveland, Doyne credits her earliest inspirations in the kitchen to her mother, who taught her how to bake chocolate chip cookies when she was just five years old. That shared sense of creativity and the warmth of family gatherings inspires Chef Julia to make meals memorable. It may take a woman’s touch to soften the edges of an old school eatery like The Forge, and that essential spark dates back to the chef’s Ohio home. “What I remember most – more than the dishes themselves – was the feeling of sitting down together as a family, and the excitement of trying something new, or enjoying the comfort of an old favorite,” Doyne recalls. “I try to make sure I create approachable food that just tastes great! I want our guests, whether with family, friends, or business acquaintances to come together while they’re eating the food created here. I want them to talk about how good it is, share their dishes, and bond over a memorable experience.”

Miami Beach memories abound at the renowned property. A working blacksmith’s forge in the 1920’s, the business provided ornate iron gates for Miami’s earliest snowbirds; wealthy northeastern homeowners who retreated to their Florida mansions to escape the winter chill. By the 1930s, the building was transformed into a restaurant and casino where celebrities rubbed elbows with Miami Beach’s most influential residents. Owner Alvin Malnik ultimately crafted an opulent showplace, filled with ornate stained glass panels, art and antiques. Transitioning from father to son in the 90s, The Forge maintained a level of exclusivity and glamour with lush private dining rooms, a popular nightclub and a swank cocktail lounge. Recognized by top culinary publications as an award-winning steakhouse, the Wine Spectator also honored The Forge’s eight-room wine cellar where over 300,000 vintages are stored. Al’s son Shareef Malnik shuttered the venue for nearly a year to craft a bold new interior design and add a fully automated wine bar where oenophiles can sample a selection from the celebrated collection. Maintaining a number of popular items from the original menu, the kitchen has also evolved from traditional steakhouse fare to upscale farm-to-table cuisine.

Chef Doyne joined The Forge culinary team along with former Executive Chef Christopher Lee. She was first hired by Lee as a line cook for the acclaimed New York restaurant Aureole, working her way to sous chef and ultimately chef de cuisine. While her earliest training in New York was with celebrity Chef Marcus Samuelsson, her experience working alongside Chef Lee led to her move to South Florida where she served as The Forge’s chef de cuisine before taking on the leadership role in 2015. Inspired by Florida’s abundant produce, by her extensive travels and by her diverse culinary team, Chef Doyne continues to update The Forge menu. She is currently crafting a number of creative combinations for the Miami Spice dinner series which will preview this month and roll out formally in August. As the restaurant’s first female chef, Doyne forges a bright future for this classic Miami Beach landmark.

Please share your impressions living and working as a chef in Miami.
For a chef, Miami is a city without boundaries. The food scene is growing rapidly; people are ready for more, they’re interested in trying new things, and there are unlimited resources for different products. And living in Miami has serious benefits – the culture, the weather, and the unlimited outdoor activities make it a really great place to live.

What is your favorite thing about being a chef in Miami right now?
Miami is young in the food world. People are exploring new things, tasting new things, and asking interesting questions about food. It keeps my job exciting because I need to keep up with the times.

Was there an AH-HA moment that inspired you to become a chef?
There were several AH-HA moments in my career but I think the defining moment was the first time I worked the line on a busy night. It was crazy. We barely kept up. But as a team, we came together and made the night successful for us, and memorable for our guests. The rush and the teamwork is really what drew me in.

If you hadn’t decided to become a chef, what would you be doing?
I always considered being a math teacher. Or some sort of outdoor adventure tour guide/team builder.

Being named the very first female Executive Chef at the Forge is awesome. Any advice for up and coming women in your profession?
This goes for anyone: If someone at work gives you a hard time about being different, whether it’s concerning race, religion, gender, or other reason, put yourself to work. Work harder than you thought you could. Be better than them at the job. Rise above. Use the negativity as motivation to get better; to be the best. A true chef is blind to differences and will value and reward hard work.

When you’re not at work, where do you like to dine in South Florida?
I really enjoy the small restaurants opening up in the Miami Shores area, as well as Coconut Grove.

What do you think the Miami food scene needs most and what would you like to see go away?
The Miami food scene just needs to keep going down its current path. It’s growing rapidly.

The Forge has a loyal local following but the menu keeps evolving. Tell us about your creative approach to menu development.
I really like to stay in line with the foods in season. I also get inspired by following different chefs on social media, reading magazines, and books. If it looks good and interesting, I want to try it for myself, then put my own twist on it.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
Chicken or steak and A LOT of vegetables. Anything that looks fresh at the market goes into a salad. And I always have pickled vegetables on hand to add a kick to things.

What are the dishes you remember most from your childhood or as a young chef, and how do those flavors influence your cooking today?
My mom is a wonderful cook. She made everything from old European derived classics to new dishes she’d read about in Gourmet Magazine or would watch on a cooking show. What I remember most – more than the dishes themselves – was the feeling of sitting down together as a family, and the excitement of trying something new, or enjoying the comfort of an old favorite. I try to make sure I create approachable food that just tastes great! I want our guests, whether with family, friends, or business acquaintances to come together while they’re eating the food created here. I want them to talk about how good it is, share their dishes, and bond over a memorable experience.

Tell us how your menu is influenced by the produce available in Florida, by your travels, by your current team at the restaurant.
I love using tropical fruits and locally grown produce in different ways, both savory and sweet. When I travel, I always try to eat like a local – that’s where you get the REAL experience. When I get back to Miami, I play with food until I can figure out how to harness the same feelings I was having when traveling and eating. My current team at the restaurant has origins from all over the world. Everyone tastes together and has vastly different inputs, which I take very seriously. I’m lucky to have each and every one of them.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
Heirloom Tomato Salad with ramp pesto, burrata, and basil churros is my personal go to on the menu. It’s the perfect balance of sweet, crunchy, creamy, and tart.

The Forge, 432 West 41 Street, Miami Beach 305.538.8533

James Beard Award Winning Chef Alfred Portale offered Tafur the opportunity to help open the Gotham Steak House at the newly renovated Fontainebleau Resort. He served first as sous chef at the Miami Beach property before joining Portale and his team at the flagship restaurant in New York City. During his tenure at Gotham Bar and Grill, the restaurant received a James Beard Award for Outstanding Restaurant in the Nation. Upon his return to home and family in Florida, Tafur joined Chef Andrew Carmellini’s team at the W Hotel South Beach where his efforts ultimately led to the leadership position he now holds.

Serving under an acclaimed chef like Carmellini inspires Tafur and his team to uphold some very high standards. He notes, “the team understands the job that has to be done, not only because we represent him and the company, but because we are constantly being reminded of the fact that what we do becomes a representation of who we are to others; in this case, our guests and customers who ultimately are the ones that we all work so hard for.” As summer heats up, Tafur will partner with Miami’s top chefs to craft a weekly BBQ series, the fifth year The Dutch has hosted this charming summer cookout. Embracing the world’s fascination with grilling alfresco, this season brings a Brazilian Rodizo Churascarria, a Thai/Korean BBQ, a Mediterranean Seafood Grill and a grand finale Pig Roast.

South Beach Magazine caught up with Chef Tafur as he prepared for his first feast. “This is our most popular event and I look forward to kicking things off with some delicious Brazilian Churascarria,” he said. “Being from Brazil, it’s my favorite theme so I can’t think of a better way to start the series.” The dinners take place every Wednesday night in July in the tropical Grove dining space just outside The Dutch dining room from 7pm until close. Tafur will mix it up with Miami chefs Michael Pirolo (Macchialina), Xavier Torres & Phuket Thong (Drunken Dragon & Cake Thai), John Iatrellis (Lure Fish Bar) plus John Gallo, Rene Reyes (Pinch Kitchen) and Steve Santana (Taquiza).

Please share your impressions living and working as a chef in Miami.
I have worked in Miami on and off for over ten years. It’s always been a place of development and growth. Miami became home since I first moved here at the age of 16. No matter what other place I would go to, Miami has been the one that “always called back”. This city is not for everybody, but for the ones who do decide to embrace it, the city is full of opportunities and it is constantly evolving, giving people in our industry chances that, in most places, are very limited.

What is your favorite thing about being a chef in Miami right now?
The fact that it’s still a small community looking for growth and exposure. We all support each other one way or another.

If you hadn’t decided to become a chef, what would you be doing?
I did not have the answer to that 12 years ago, and I do not have it now!

What do you think the Miami food scene needs most and what would you like to see go away?
Miami wants consistency in quality, needs better work ethic, and I really would not like to see anything go away, but instead evolve towards improvement of quality, sustainability and taste.

Working with Chef Andrew Carmellini must have required extreme focus. How do you help your team find the balance required to get their job done?
Chef has always been very involved with the day to day operations. He is a great role model and very approachable. The team understands the job that has to be done, not only because we represent him and the company, but because we are constantly being reminded of the fact that what we do becomes a representation of who we are to others. In this case, our guests and customers who ultimately are the ones that we all work so hard for.

When you’re not at work, where do you like to dine in South Florida?
I like to venture to new places often, not necessarily because they have just opened but because I have never been. I feel that a lot of Miami’s food scene gets shadowed by the media and the constant “new” spots but really there is good food that has been delivered for many years in our community. Obviously, never casting aside our local chefs that have worked so hard to open their own places in the recent years.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
I love to grill steak outside but when weather or location does not permit, a nice roasted chicken or fish does the trick, even some homemade pasta. Of course, keeping it simple but delicious.

What are the dishes you remember most from your childhood or as a younger chef and how do those flavors influence your menu at the restaurant today?
My Aunt’s Sancocho, my Dad’s beer chicken and rice, and my Grandma’s feijoada are all great and full of flavor, but most of all made with care and feeling. Which at the end of the day is what drives us all to make a good meal. The lingering flavors that transcend throughout the years are the inspiration that drives us to make sure – or at least try – to bring that type of experience to our customers.

How has cooking in Florida changed or inspired you as a chef?
My cooking in Florida is limited only to Miami, which has realistically molded me into who I am now. It has shown me how be better and connect with the people who are part of the community. This multicultural city has become the base of my development and hopefully, the structure to my goals. I am inspired by its diversity and will to stand out, grow, and move forward.

Do you find your menu is influenced by the produce available in Florida?
Of course, the “never ending summer” always supplies with great array of fruits and vegetables.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
Our food is inspired by our culture, not necessarily Miami, but the cultures that are part of this country in this day and age. We all come together to experience one another’s heritage, and display it in our cooking. Most of the dishes in The Dutch’s menu have some type of history attached to them, which makes it very exiting every time we come up with new items.

The Dutch at the W Hotel Miami Beach 2201 Collins Avenue, South Beach

photos: Noah Fecks

Raised in one of the world’s most romantic cities, Chef Bellofiore credits his mother’s soulful cooking with inspiring him to dedicate his life to the culinary arts. Although he has years of training at some amazing restaurants, he humbly remarks that she remains the better cook and that his recipes are a tribute to the flavors of home. As a young man, Chef Dario worked at Venice’s Do Forni and the picturesque La Favorita before relocating to Florida. Still in his twenties, he spent some time at Tampa’s Donatello Restaurant and then Capriccio Ristorante in South Florida before taking over culinary operations for Nando in Hallandale Beach. In 2013, renowned Italian Fashion Designer Roberto Cavalli opened a multi-million dollar supperclub on South Beach and tapped Chef Bellofiore to bring the menu to life.

Taking over the kitchen at a well-established operation like Quattro requires a degree of professionalism and focus that comes from a lifetime in pursuit of culinary excellence. Noting how much he loves to cook, Chef Bellofiore admits his passion for pasta extends not just to his day job, but to his kitchen at home where he enjoys crafting pasta and seafood dishes for his wife. South Beach Magazine spent some time getting to know Lincoln Road’s newest chef as he finalizes some new menu items and settles in with his team.

Please share your impressions living and working as a chef in Miami. How do you make it work?
I’m just constantly trying to improve by learning more, teaching my cooks the best way to serve and finding ways to bring up our quality every day. The main goal is to keep the restaurant top-of-the-line.

What is your favorite thing about being a chef in Miami right now?
I love to cook. It can be anywhere in the world, I just love to cook. Serving the people who visit Quattro and making them happy is my favorite thing.

If you hadn’t decided to become a chef, what would you be doing?
I love animals so I would probably be working with them in some capacity.

When you’re not at work, tell us where you like to eat and drink around town?
My wife and I go out on occasion to experience new places, but I mostly cook at home for her. When I go out, we never order pasta because it is very hard to impress us when it comes to pasta. I usually just make it at home for me and my wife.

What do you think the Miami food scene needs most and what would you like to see go away?
I think Miami needs more fine dining and more professional people working in restaurants. We need to provide beautiful places and beautiful food for the people who live here. We need less restaurants run by people with no experience.

When you are cooking at home for friends and family, what is your go-to dish?
Pasta. Lots of seafood because my wife loves it. Honestly, a little bit of everything because I just love cooking.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
My grandfather would make a delicious bucatini – which is a thick spaghetti-like pasta with a hole in the middle – with lots of tomato sauce. I would eat with these big pieces of bread and dip them into the tomato sauce. My mother, I have always said, is the number 1 cook, I am just number 2. She is the most talented cook I have ever met. Everything she makes is spectacular. When she visits, I let her cook. She has really inspired me. I use a lot of the flavors and inspiration of family in Quattro’s menu.

How has cooking in Florida changed or inspired you? Do you find your menu influenced by the produce available in Florida?
I’ve always loved Florida. I came here when I was young and loved it. The produce here is very different than it is in Italy though. I find that I have to work a lot harder and I think that hard work is evidenced in my food.

What’s the one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on your menu?
The one thing people should know is that nothing at Quattro is pre-cooked. Everything is fresh and natural. I really think everything in our restaurant stands out. The pacherri pasta with octopus is very good, but every pasta dish is exceptional. Even the spaghetti pomodoro is spectacular.

South Florida diners are eager to discover new local restaurants. What do you hope they find at Quattro that differentiates you from other South Beach eateries?
The difference is diners will find the beautiful faces of the happy people that work here, welcoming them and serving them great food. We have a different atmosphere at Quattro, a professional but welcoming atmosphere.

Quattro Gastronomia Italiana 1014 Lincoln Road, South Beach 305.531.4833
Open Sunday – Thursday noon – 11pm, Friday & Saturday until 11:45pm

Beltran is joined by Sidebar’s Jason Odio and nightclub owner Roman Jones, partners in Native Sons Hospitality. Ariete’s menu has a soulful, homey focus with grilled entrees like Painted Hills Rib Eye, Smoked Pork Chops and Whole Fish in a salsa escabeche. Popular for brunch, the restaurant draws area locals with a Smoked Salmon Tortilla napped in creme fraiche and the Mc Chug, a hearty stack of sausage, eggs and cheese on house made maple bread (with an option to double down on a rib sticking sandwich with a topper of foie gras).

Chef Beltran’s culinary background reads like a who’s who in the Miami culinary scene. He joined Mango Gang Chef Norman Van Aken as Sous Chef at Tuyo in Downtown Miami before taking on the launch of Chef Michael Schwartz’s Cypress Room alongside Chef de Cuisine Roel Alcudia. Teaming up with Sidebar owner Jason Odio, a high school friend, Beltran decided to bring his unique culinary style to a neighborhood restaurant in Coconut Grove and then a more casual watering hole to the Brickell area where the focus is on Odio’s crafted cocktails paired with Beltran’s seasonal bites.

Baby Jane takes it’s inspiration from nightlife impresario Roman Jones who is expanding his interests into restaurants and lounges. The team tapped Mark Lehmkuhl of Ghosthouse Design (who also worked with Jones on South Beach’s Bodega) to bring Baby Jane the casual sophistication of a Malibu hot spot with brick walls, a cozy fireplace and 40 seats indoors plus another 20 on the alfresco terrace. Working with Chef de Cuisine Gio Fesser, the bar menu features grilled wings with a variety of sweet and spicy sauces, duck and foie croquettas and house made burgers of both pork and beef with fresh, seasonal toppings.

South Beach Magazine caught up with Chef Beltran to learn more about his plans for these two exciting new ventures.

Please share your impressions living and working as a chef in Miami. How do you make it work?
The Miami culinary scene continues to grow everyday. It’s truly beautiful how the industry has changed for the better over the years, and how the community of chefs and farmers continue to connect.

What is your favorite thing about being a chef in Miami right now?
How amazing our farmers are! Miami is a very hard place to grow and these farmers can make anything happen. Michael Borek from Teena’s Pride and Jodi from Swank Farms do new things every year and work with the limitations of our weather, so it’s amazing to see how they push the envelope every year.

If you hadn’t decided to become a chef, what would you be doing?
I’d be a radio sports broadcaster.

When you’re not at work, tell us where you like to eat and drink around town?
Shameless plug: At Ariete, my go to cocktail is the J.O. If that doesn’t count, I like to frequent the local eateries in the Gables. Chef Phil Bryant’s steak tartare is one of the best dishes in the city. I like a Negroni and stuffed olives at Bocce from Chef Nunzio and the crispy fish salad from Yakkosan. I can’t leave out Chef Bryan Rojas with his braised lamb shank at Fooq’s.

What do you think the Miami food scene needs most and what would you like to see go away?
It’s hard to say what Miami needs. It is growing and starting to have a little of everything. For me, something like Eataly in New York is the only thing that comes to mind, and I know there are a bunch of similar projects on the horizon.

When you are cooking at home for friends and family, what is your go-to dish?
I make braised oxtail with rice and ripe plantains, abuela style cooking.

What are the dishes you remember most from your childhood or your experiences as a young chef and how do those flavors influence your menu at the restaurant?
There are so many, it’s really hard to name just one. More than just a dish, I think it’s more the feeling of being around family, really enjoying what you’re doing, cooking for a whole lot of people and everyone having a good time. That is the influence I really want people to feel and see in our food and drinks.

How has cooking in Florida changed or inspired you? Do you find your menu influenced by the produce available in Florida?
“Florida cooking” is a very broad spectrum – you have old school Caribbean, old school American, Thai, French, Cuban, Peruvian – you name it, South Florida has it all. It truly is inspiring being a native Miamian, born and raised. I grew up in a Cuban home eating traditional Cuban fare, but when you venture out, you really get a chance to try everything. Baby Jane and Ariete are two restaurants that fully represent Miami, from produce to the style of food. We use locally-sourced vegetables for all of our salads that change often.

What’s the one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on your menu?
Our food and our approach pay homage to Miami as a city. As a chef and owner, this beautiful city is ingrained in my fiber, so we use old-world Cuban techniques for dishes like our foie and plantains from Ariete and our duck croquettes at Baby Jane. We are not “Spanish restaurants,” we are Miami restaurants and we do a lot of things that are small reminders of where we come from.

South Florida diners are eager to discover new local restaurants. What do you hope they find at Baby Jane that differentiates you from other Brickell eateries?
Simplicity. The Chug burger is a great example and we don’t do a whole lot to it. We just execute an incredibly fresh product with daily made buns, daily ground ribeye/chuck patties, and house made pickles. Have a great cocktail and eat a great meal in a laid back environment, that’s Baby Jane.

Ariete, 3540 Main Highway in Coconut Grove. 305.640.5862

Baby Jane, 500 Brickell Avenue in Miami. 786.803.8004

Launched in partnership with his mother, the attractive new dining room showcases the flavors of Northern Thailand where Arreeratn first learned to cook. “I’m excited and honored to work with my mother,” says Chef Bee. “It’s been such a delight working with her to develop a concept that traces back to my Thai roots.” Capturing the essence of Bangkok’s thriving street food scene, the menu features organic crispy bok choy, Thai dumplings with garlic sauce and a tangy green curry napped seabass flavored with peppers and coconut milk served over fragrant jasmine rice.

The restaurant reflects Chef Bee’s sense of style and drama with red tufted booths, tables made from reclaimed wood and vintage soda crates, movie posters, albums and fishing baskets incorporated into the decor. Service is available in the main room, an adjacent sushi bar and also in the funky lounge area where the Chef helped to curate signature cocktails, select a unique variety of sakes and wines plus a number of fun, locally brewed beers. Everything pairs well with the small and large plates on the menu.

Chef Bee served as a sushi chef under Nobu founder Nobuyuki Matsuhisa and also worked for Miami’s favorite sushi chef, Kevin Cory (of Naoe). He opened his first successful restaurant, Oishi Thai in North Miami in 2005 and brings his experience in Thai and sushi preparations to the NaiYaRa menu. South Beach Magazine caught up with Chef Bee to learn more about his experiences working on his second successful restaurant in South Florida.

Please share your impressions living and working as a chef in Miami. How do you make it work?
There are plenty of distractions living and working in Miami Beach. There are always events, weekly new openings, and visitors in town. My goal at NaiYaRa has been to keep my head down and remain focused on both execution and service.

What is your favorite thing about being a chef in Miami right now?
It’s amazing to see Miami’s culinary growth over the last five years. It’s wonderful to see chefs that I’ve worked side by side with opening their own restaurants and developing their own empires.

If you hadn’t decided to become a chef, what would you be doing?
I’m unable to answer that question because this is something I have always wanted to do in life. As a child, growing up, cooking at home with my mother, I learned so much and was molded into the chef I am today.

When you’re not at work, tell us where you like to eat and drink around town?
Pubbelly Sushi and Lucali are my neighborhood spots. Alter and Komodo when I get off the beach.

What do you think the Miami food scene needs most and what would you like to see go away?
Miami needs to continue on the path it’s currently on, local chefs opening their own restaurant concepts.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
Green papaya salad in a tamarind dressing accompanied by the kick of a Thai bird chili (is a signature dish).

NaiYaRa is located at 1854 Bay Road in the Sunset Harbour District of South Beach. 786.275.6005
Monday through Thursday 6pm-11pm, Friday & Saturday until 11:30pm and Sunday until 10pm.
The bar recently launched a daily $7 happy hour from 5pm – 7pm with both food and drink specials priced at just $7.

Rio’s first Miami venture was a labor of love named for a favorite Frank Sinatra song, Nothing But the Best. Located in the Brickell/Roads area, the romantic eatery received accolades from area foodies and critics. The innovative chef updated traditional French fare with lighter ingredients so Miami’s health-conscious diners would feel more inclined to feast on a favorite dish prepared with yogurt instead of butter and heavy cream. Rio’s passion for design inspired him to oversee every aspect of the restaurant’s interior from the rich lacquered furnishings to the art on the walls.

Currently launching French 27 in South Beach’s residential SoFi District (South of Fifth Street), Chef Rio took a few moments to share his impressions about life and work in South Florida with South Beach Magazine. Emphasizing the freshest ingredients, the menu showcases the cuisine of the 27 different regions of France as well as the country’s diverse regional wines. Working alongside Alsatian Chef Andreas Trilk, Chef Rio hopes to impress South Beach diners with his modern French fare and pristine local and imported produce.

Please share your impressions living and working as a chef in Miami. How do you make it work?
It was very difficult at first for me. The culture here is so different so I wasn’t sure what people wanted and expected from their food. I had to really learn and study what makes Miami’s culinary scene so unique.

What is your favorite thing about being a chef in Miami right now?
I love being able to incorporate different cultures while being a chef here. I also have loved to be able to learn the different strategies that make a restaurant successful. It differs so much from France and it has been great to see and learn.

If you hadn’t decided to become a chef, what would you be doing?
I would have been a designer. Design is my second love and talent. I have designed all my restaurants and also I put my love for design into the plate presentation.

When you’re not at work, tell us where you like to eat and drink around town?
Zuma, they have great food and produce. I also love Milos, they have great products and the food is also amazing.

What do you think the Miami food scene needs most and what would you like to see go away?
I think Miami needs more contemporary dining establishments. Places that guests can receive real and authentic food and really experience what makes a certain culture so special. I would like to see all the trendy and fashionable restaurants go away, for example places that now are small, everything “organic.” We need real establishments, not just places following the trend in the foodie industry at the moment.

When you are cooking at home for friends and family, what is your go-to dish?
Mussels, a simple delicious dish has always been a favorite of mine.

What are the dishes you remember most from your childhood or your experiences as a young chef, and how do those flavors influence your menu at the restaurant?
I remember most learning about the different foods as a young chef. I was able to take each cuisine and use those influences in my new dishes.

How has cooking in Florida changed or inspired you? Do you find your menu influenced by the produce available in Florida?
Florida has challenged me as a chef and it’s changed the way I look at produce. If it is difficult to find the best of the best products, I make sure our entire menu always reflects the best ingredients.

What’s the one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on your menu?
I want people to know that without a doubt we offer our guests the best products possible. Everything is fresh and ordered every day to ensure the quality that people are receiving. Nothing is frozen and that is so important for the quality of our food. We order in small quantities but this ensures that we serve the best and nothing less.

French 27 is located at 850 Commerce Street in South Beach. 305.764.3948. Serving Sunday through Thursday 5:30pm – 11pm and Friday & Saturday until Midnight.

After working in some prestigious locations like Germany’s Officer Casino, Stuttgart’s Intercontinental Hotel and Marriott Castle Harbour in Bermuda, Trilk relocated to the Cayman Islands to run the kitchens at the Grand Old House where he served as Executive Chef for eight years. Now he finds himself launching French 27, a magnificently appointed dining room on the outskirts of South Beach’s Art Deco District. The contemporary menu celebrates key ingredients from 27 regions of France as well as a broad spectrum of wines cultivated across the country.

The restaurant’s breathtaking interior design includes gleaming vaulted ceilings, starched white linens on well-placed tables and warm ambient lighting. Trilk’s menu updates classic French dishes like Tartare of Beef, Warm Goat Cheese Tartlet and Escargots napped in Camembert served in puff pastry. His French Onion Soup is finished with two cheeses and a golden pastry crown, a recipe Trilk recalls from home. Currently settling into his role as Executive Chef, Andreas spent some time with South Beach Magazine to share his impressions of South Florida and the inspirations behind his brand new menu.

Please share your impressions living and working as a chef in Miami. How do you make it work?
I fly back and forth between here and Cancun, so it can be tough at times. Living here part time has been great though, I love the city and I’ve learned to incorporate the culture into our restaurant.

What is your favorite thing about being a chef in Miami right now?
The weather, the beach, the sun, everything about the climate.

If you hadn’t decided to become a chef, what would you be doing?
I would be a treasure hunter!

When you’re not at work, tell us where you like to eat and drink around town?
I love to visit Milos for their Charcoal Grilled Octopus. I also love to visit Hofbrau Beerhall, it reminds me of where I grew up and I can grab a beer and the sausage platter while I’m there.

What do you think the Miami food scene needs most and what would you like to see go away?
Pizza places need to go, there are too many. Every corner has 10 or 20, we have enough. We need more places that have local food that incorporate fresh ingredients with the farm-to-table mentality. Miami has access to some great produce and we need to utilize it.

When you are cooking at home for friends and family, what is your go-to dish?
It really depends on my mood, I love to cook and I am so addicted to supermarkets. I go in for one thing and come out with an entirely different cart of ingredients. Yet, usually homemade traditional food is my main go to – think traditional dishes like your grandmother would cook. I have traveled so much for work that I like to cook dishes that remind me of where I come from. I would never cook curry though, it smells up my furniture!

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
The dishes I remember most are my French onion soup recipe which you will see here in the restaurant, as well as anything with cabbage. We have so much in Europe we put it in almost everything when I was growing up. The flavors inspire me here so you will see recipes influenced in this menu such as the French Onion Soup and the Short Rib.

How has cooking in Florida changed or inspired you? Do you find your menu influenced by the produce available in Florida?
Yes, the menu is heavily influenced by the produce available here. Cooking here has influenced me so much because of the mix of so many cultures that we have. I love to use the fresh ingredients I can find here.

What’s the one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on your menu?
The most important thing I want diners to know is that everything at French 27 is so fresh and bought daily. We don’t have anything that is frozen and we feel that you can taste the freshness in our dishes and that makes a huge difference. We make sure to buy from the producers that will offer us the freshest product and we are willing to pay top dollar for it so our guests can feel confident that they are getting the best meal that is actually good for your body.

French 27 is located at 850 Commerce Street in South Beach. 305.764.3948. Serving Sunday through Thursday 5:30pm – 11pm and Friday & Saturday until Midnight.

Her trajectory from New York’s Sushi Samba to Okada Las Vegas gave her a greater understanding of the fusion of cultures and cuisines. Serving under Alain Ducasse’s veteran pastry chef Frédéric Robert at the Wynn Hotel and working as the head pastry chef at Sushi Samba at the Shoppes at the Palazzo led to an offer to relocate to Miami to be the Regional Pastry Chef for Sugarcane and then Executive Pastry Chef at Seaspice downtown.

One of her most popular creations is the Guanaja Chocolate Cremoso, a dessert with ties to her earliest childhood memories. Combining salty, sweet and crunchy textures, the confection blends dark chocolate, seaweed snow and toasted rice mousse to stir the senses with her clever juxtapositions. Because many Miami diners seek healthier options, Chef Montinola now offers a gluten-free treat she calls “The Garden of Eden” featuring passion fruit, strawberries, kiwi and pineapple with white chocolate, Japanese peppers and toasted coconut. Finding innovative ways to capture the imagination of Florida foodies keeps the culinary team busy, so South Beach Magazine stole a few moments to learn more about Modern Garden’s sweetest chef.

Please share your impressions living and working as a chef in Miami. How do you make it work?
Miami’s culinary community is small and most chefs are very friendly and supportive of each other. I love the community. Although produce is a little bit challenging because we are limited to tropical flavors, I make it work by thinking outside of the box. My Guanaja Chocolate Cremoso pairs luscious, dark chocolate flavors with seaweed snow to highlight the contrasts.

What is your favorite thing about being a chef in Miami right now?
I’ve worked and met great people in the industry that I am proud to be associated with. I moved here in 2011 from Las Vegas and Miami is completely different.

If you hadn’t decided to become a chef, what would you be doing?
Not to be cliché, but I have always wanted to be in the kitchen and to save up my allowance to buy chocolate. So, there was no other option for me.

When you’re not at work, tell us where you like to eat and drink around town?
These are just some of my favorite places: The Federal, Cake Thai, Panya Thai, Sugarcane, King Palace Chinese BBQ, Salumeria, Pubbelly Sushi, Su-shin Izakaya, Tropical Chinese, Bombay Darbar. I love to eat out!

What do you think the Miami food scene needs most and what would you like to see go away?
I’d definitely like more authentic Asian cuisine so people will learn that Sushi and Thai and Chinese are not staples. Japan and Thailand are nowhere close to each other. Malaysian cuisine is one of the best, so is Burmese food and of course Filipino too.

I would also love to see Miami’s pretentious food style go away. When chefs are so drawn to the aesthetics, they often forget about the soul of the dish. You take a bite and sure it tastes good, but there’s no soul, no history behind it. Also, please – the “splatter” on the plate – let us stop it!

When you are cooking at home for friends and family, what is your go-to dish?
I cook Filipino food because I love to show off our cuisine to my friends who probably never tasted authentic Filipino food. I do Pancit (thin noodles sautéed with chicken and vegetables), Lumpia (Spring rolls stuffed with ground pork, bean sprouts and vegetables) and Pork Adobo (stew made with soy sauce, vinegar, and lots of garlic).

What are the dishes you remember most from your childhood and how do those flavors influence your menu at the restaurant?
I remember my mom’s cooking; her cinnamon rolls, our family dinners. The Chocolate Cremoso is inspired by a breakfast chocolate pudding that we eat with condensed milk and salted fried fish which is called Champurado.

I worked closely with Chef Frederic Robert at the Wynn Las Vegas and I consider him my mentor. He patiently taught me French techniques and flavors. Every winter I make a chestnut dessert inspired by him and by my memories of the Philippines where chestnuts are plentiful. On our menu we have a chestnut mousse, vanilla Chantilly creme, meringue and cassis gel.

How has cooking in Florida changed or inspired you? Do you find your menu influenced by the produce available in Florida?
Florida changed the way I combine the simplicity of flavors with a surprise aspect. Our guests appreciate simplicity so I make something easy but with high techniques and unexpected flavors. I can’t just serve a slice of Key lime pie, so I pair it with figs and roasted strawberries that are from Knaus Berry Farm in Homestead. My dessert mantra is to showcase what’s in season. So when the mango was in vast supply, I made Mango Royale utilizing the pulp, meat and juice of the mangoes.

What’s the one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on your menu?
Seaspice is exciting not only because of the Sunday parties. I want guests to know that there are four incredible chefs and awesome cooks who work hard every day and cook their food with passion and care. I love seafood. Our Petite Bouillabaise is so good, I can eat it everyday. Also, the BBQ Eel is hands down my favorite dish. With crispy rice and apple kimchee slaw, the eel is glazed with this umami cocoa kabayaki sauce that’s simply mouthwatering.

Seaspice & Modern Garden is located by the Miami River at 422 NW North River Drive in downtown Miami 305.440.4200. Serving Tuesday through Saturday 12 noon to midnight. Lounge closes at 1am. Sunday service is 11:45am – 10pm. A DJ performs Thursday through Sunday and a DJ and dancers entertain at Sunday brunch.

Taking over as Executive Chef following the departure of Jason Pringle, Chef Bowen has been part of the db Bistro team since 2011. The Miami native was inspired to pursue cooking by his Cuban grandmother who ruled the roost in the family’s busy kitchen. Prior to serving as Pringle’s Sous Chef, Bowen worked at Pascal’s on Ponce and Max’s Grille. Leading the team for Daniel Boulud, one of the world’s most celebrated chefs, is all about “humbleness, leadership and work ethic,” according to Bowen. He looks forward to introducing lighter dishes to the menu that celebrate all the flavors of Florida.

“The beauty of Miami is that it is growing season year round so even in the winter we have access to fresh tomatoes, citrus, herbs and lettuces that do not have to travel far to get to our plates,” says Bowen. The father of two hopes to help his kids connect to the local farm and food movement that so inspires his culinary creativity. His secret? Pasta. Bowen and his wife incorporate new ingredients into kid-friendly noodle dishes to help introduce veggies and seafood into the family diet.

While running a successful downtown kitchen takes up most of his time, Chef Bowen spent a few moments with South Beach Magazine to share his enthusiasm for his new menu at Boulud Sud.

Please share your impressions living and working as a chef in Miami.
I was born and raised in Miami, so it’s all I’ve ever known. I guess I take the weather and the beaches for granted. Professionally, it’s been great to be in the kitchen as the food scene in Miami keeps evolving.

What is your favorite thing about being a chef in Miami right now?
The consciousness that customers have now about what they’re eating, where it comes from and what makes it special. Now, people are trying things that 10 years ago they might have passed up.

If you hadn’t decided to become a chef, what would you be doing?
Before I was a chef I was attending school for physical therapy, but being in a kitchen is really all I know. It’s really the only job I’ve ever had and I’ve never thought about getting another. I love what I do.

What do you think the Miami food scene needs most and what would you like to see go away?
While the Miami food scene has grown, I think it still needs some variety. Often new restaurants try to copy what made another restaurant successful, but that’s boring. Find your niche and make it stand out. What I would like to see go away is the intimidation that comes with dining in Miami. You don’t need to go to an ultra-fine dining restaurant to have a surreal culinary experience. That’s what I like about db Bistro — it’s an exciting culinary experience without the intimidation.

Working with Chef Daniel Boulud must require extreme focus. How do you help your team find the balance required to get their job done?
Daniel Boulud is a world-renowned chef so yes, it does require a lot of focus; but the truth is that he makes it easy. He doesn’t let the prestige get to him; when he visits he’s right back in the kitchen prepping with the staff. That’s what I try to exude to my team — humbleness, leadership and work ethic. That’s all a kitchen needs to get the job done.

When you’re not at work, where do you like to dine in South Florida?
I’m always at work! But on my rare days off my go-to spots are Brasserie Central in Merrick Park and Pinch Kitchen.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
I have two young daughters, so pasta is predominant in our home-cooked meals. Obviously my wife and I try to sneak in a few new vegetables for them to try. After they try a vegetable in the comfort of pasta then they’re more likely to have it on its own. After that happens, we try it with some fish.

What are the dishes you remember most from your childhood (or as a younger chef) and how do those flavors influence your menu at the restaurant today?
Growing up in Miami introduced me to so many different flavors from an early age. The variety of the people who reside here have influenced my cooking, so I try to incorporate a little of each childhood memory and places I have worked along the way into my dishes, without it being overpowering and still making the dish unique.

How has cooking in Florida changed or inspired you as a chef?
Cooking in Florida has allowed me to experiment with all my dishes—adding citrus, vegetables and fresh seafood, and letting those flavors tell a story. I think being a chef in Florida is really an advantage since you have so much fresh local produce and seafood available to you.

Do you find your menu is influenced by the produce available in Florida?
I try to showcase Florida tomatoes and citrus throughout the menu. I also use local greens, berries, mangos, and other fruits. I’m bringing in some mamey (a tropical tree fruit) to see if the pastry chef can build a dessert around it. If it is growing near me, I am trying to use it.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
While there’s no doubt that Boulud Sud has a definite French influence, diners should know that it has so much more to offer. This summer we’re doing an in-house pop up featuring Daniel’s New York Restaurant Boulud Sud. The menu is Mediterranean inspired, with dishes from the south of France, Spain, Italy, Northern Africa and Greece. And that we sell the best frita in Miami.

Boulud Sud
255 Biscayne Boulevard Way, Downtown Miami

Savvy downtown diners appreciate Brakefield’s efforts at lunchtime and during breezy bayfront afternoons when the Art Deco skyline of South Beach sparkles in the distance. With a curated cocktail menu, a variety of Florida craft beers and a selection of salads, pizzas, sandwiches and snacks, a museum visit is a perfect opportunity to sample the chef’s culinary inspirations. While paid admission to the museum is not necessary to dine at Verde, a stroll through the glass-enclosed Herzog & de Meuron-designed galleries is always a richly rewarding way to survey PAMM’s progressive visual arts collection.

Verde serves lunch, pastries and snacks Tuesday through Sunday until 5pm and remains open late for dinner Thursday nights until 9pm. Menu highlights include Saffron Spaghettini, Crispy Mahi Mahi Tacos and Caribbean Red Snapper in a cool cucumber yogurt sauce. SOUTH BEACH MAGAZINE visited the busy chef at her airy Miami dining room to talk about her inspirations and influences.

Please share your impressions living and working as a chef in Miami. How do you make it work?
Miami is unlike any city in the U.S. I grew up in Tampa, and even though they’re just 4 hours away, the two cities are very different. Every city has it’s own pace and way of doing things. It’s all about trying to acclimate to that rhythm and get in sync with it. The first step for me was to observe the city: what people liked or disliked to eat and even the times in which they liked to sit down for each meal. After that, it was all about recognizing it and molding oneself to it.

What is your favorite thing about being a chef in Miami right now?
There’s so much going on in Miami right now; the bar scene, the craft beer movement, so many new and great restaurants. It’s a really cool time to live in Miami.

If you hadn’t decided to become a chef, what would you be doing?
Before attending the French Culinary Institute of America in New York, I graduated from Florida State University with a double-major in Cultural Anthropology and International Affairs. I think if I hadn’t gone to culinary school, I’d be either working at the Egyptian Museum in Cairo or living with an indigenous tribe in a remote part of the Amazon.

When you’re not at work, tell us where you like to eat and drink around town?
Everyone who knows me knows I love bar food – especially mozzarella sticks. The last thing any chef who plates delicate food wants to do on their day off is go eat delicate food. No, they want a big juicy burger and fries, and an ice cold beer in a frosted glass. I’m in love with the Miami craft beer movement right now. Any place that I can get a local beer, have a burger, and get some sun (even just one of the three), is where I’ll spend my time and have a good day off.

What do you think the Miami food scene needs most and what would you like to see go away?
It’s an exciting time for the food industry in Miami right now. There’s a lot of big name chefs and restaurant groups from outside Florida trying to gain a foothold here. I’d really like to see more homegrown chefs taking risks, trying new things, and perfecting their methods. The nation’s eye is shifting to South Florida and I’d hate for Miami’s food culture to become lost or too diluted.

When you are cooking at home for friends and family, what is your go-to dish?
Grilled cheese and tomato soup, or braised short ribs and polenta.

What are the dishes you remember most from your childhood and how do those flavors influence your menu at the restaurant?
Just the idea of cooking simple and rustic. There was never just one dish. It was more about the small little methods I learned growing up that I now do instinctively and use every day.

How has cooking in Florida changed or inspired you? Do you find your menu influenced by the produce available in Florida?
Yes, you always want to use the newest and freshest ingredients around you in their peak of season. It’s really easy to shy away from that here is South Florida, because it’s growing season pretty much all year around. Freshness is key, because with freshness comes flavor.

What’s the one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on your menu?
I always just like to tell my guests not to be afraid to try new things. If something looks new or different, try it, because more often then not, I’m exploring and trying something new too.

Verde at the Perez Art Museum Miami is located at 1103 Biscayne Boulevard in Downtown Miami. 786.345.5697. Serving Tuesday – Sunday 11am-5pm, Thursdays until 9pm. Coffee Bar service daily from 10am – 6pm.

After graduating Johnson & Wales University in Miami, DeRosa learned the tricks of the trade from James Beard award-winning Chef Allen Susser, spent time with Wolfgang Puck in Orlando and Mark Peel at Campanile before embarking on a global adventure that would forever transform his relationship to food. Returning to South Florida, he teamed up with Iron Chef Geoffrey Zakarian to open the Tudor House Restaurant on South Beach before taking on the daunting tasks of the whimsical and magical Tongue & Cheek. His latest venture pays tribute to childhood summers by the sea in Narragansett. Izzy’s is named after his eldest daughter Isabella.

Please share your impressions living and working as a chef in Miami. As a new dad how do you make it work?
I love being in Miami. We are thrilled to have a restaurant on Miami Beach and to be supported by locals, chefs and the community. Being a Dad and restaurant owner requires a lot of balance. I try and take the time to pick up my daughter Izzy from daycare, or make her dinner with my wife Amy then shoot back to the restaurant for service. I have an amazing team at Izzy’s that allows me to take some family time.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Florida for you and your team?
I try and remain focused and inspire our team. We change the menu frequently which gives them a sense of enthusiasm and motivation to work hard and be creative at the same time. I’m constantly printing out articles, lending books or just meeting with our team members to share ideas and discussions about ingredients or techniques. Our team is young, eager and dedicated to having a good time both at work and in their personal lives while being responsible.

When you’re not at work, where do you like to dine in South Florida?
Macchialina. Michael Pirolo and Jennifer are kick ass people and wonderful to be around both professionally and socially. It’s a fun place and the food is awesome.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
I usually get roped into making my grandmother’s Paella. It’s a great one pot dish that takes time to prepare but is so easy to share with everyone.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
I remember the first time learning how to make the pistachio crusted grouper with coconut, chayote, mango and cilantro at Chef Allen’s. It was so fresh, light and just worked. I also remember Mark Peel at Campanile who was/is a grill master; lighting the wood, managing the stove, entertaining the guests and grilling that leg of lamb to perfection. Sometimes it’s not so much about the influence of a chef as it is about the technique and integrity they taught you – how to treat the ingredients – that you remember the most.

How has cooking in Florida changed (&/or inspired) you as a chef?
The community as a whole has been awesome. From the chefs and other restaurateurs, farmers and purveyors – Miami is becoming an amazing food city and we are excited to be part of it.

Do you find your menu is influenced by the great produce available in Florida?
Yes. We change the menu weekly, so having great produce in our backyard helps us highlight what’s fresh and available from our neighbors down south.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
One of the dishes on our menu was inspired by our very own local celebrity Chef Norman Van Aken. I call him the Ernest Hemingway of Cuisine. This guy can tell a story with a pen or his food. The dish is a play on our version of his classic dish called Turks & Cacaos Conch Salad. We made it together for our collaboration brunch and our team flipped it by adding aji amarillo, coconut sorbet, and sous vide hearts of palm. The result is amazing. It’s a good example of respecting where you came from, honoring great ingredients and then incorporating our style in the dish.

We try and cook our food. What works for us at the restaurant, the team and our guests. We try and listen to what people want and create a guest experience. Each day the team and I meet and discuss the menus and service and listen to one another about how to improve, to teach and mentor our young cooks and service staff and to inspire them to be better. If not for their talents and hard work, all would be lost.

Izzy’s Fish & Oyster is open seven days a week from 6pm-11pm with happy hour service from 5pm – 7pm and a Rose brunch starting soon.

Izzy’s Fish & Oyster
423 Washington Avenue
Miami Beach, FL 33139
(305) 397-8843

Moving from strength to strength, Prado joined the opening team at South Beach’s SLS Hotel serving as a line cook at the Bazaar by Jose Andres where he added molecular gastronomy and innovative Spanish cuisine to his classic French repertoire. The following year, he joined James Beard Award-Winning Chef Sam Gorenstein at My Ceviche in Miami’s tony Brickell location serving as chef and general manager. Partnering with area seafood purveyors to promote sustainable local fishing practices added yet another important element to the chef’s education and prepared him for his most recent role as Executive Chef at Golden Fig in downtown Miami.

Drawing upon all he has experienced in South Florida’s best kitchens, the Golden Fig’s Farmhouse Cuisine menu is filled with distinct flavor combinations and subtle regional influences like starters of tender Virginia ham croquettes, Florida Rock Shrimp with hearts of palm and a basil aioli or Atlantic Tuna Tartare flavored with preserved lemon and saffron. Summertime main plates like Buttermilk Fried Chicken served with collard greens and a house Smoked Pork Porterhouse evoke memories of classic Southern comfort food while skewers of Florida Black Grouper over saffron couscous add a bright, regional bite when paired with a bracing caper chimichurri.

South Beach Magazine caught up with the busy chef to find out how he is enjoying his new role at the Golden Fig and how his Miami childhood influenced the flavors of his new menu.

Please share your impressions living and working as a chef in Miami. How do you make it work?
I was born and raised in Miami, so I’ve been working in this market for awhile and have a unique understanding of it. It’s exciting to see the growth the city is going through now. So many great restaurants are opening and bringing added national recognition and greater understanding among diners. Miami is maturing as a culinary city and it is lovely to see and be a part of that.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Florida for you and your team?
No, not at all. When I compiled my dynamic team, I made sure we all share the same values, and the aspiration to put forth some of the best dishes Miami has tasted. Beyond that, we make the kitchen exciting. We have fun while we work. We all get along well and happen to be very good friends. We are a family restaurant and we ourselves are ‘family.’

When you’re not at work, where do you like to dine in South Florida?
I’m loving the food scene in South Florida, but I have a few favorites I simply can’t get enough of; Taquiza, 27 and Cleo, all on South Beach are on the top of my list. Then a bit closer to home, I’m a big fan of Blue Collar and Enriquetas for a quick lunch.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
My wife loves when I cook at home but she always asks for the same thing, braised chicken fricassee and potato puree. I am usually pretty playful with dinners at home and I try to always cook something new when I have friends over, but the chicken fricassee is always a hit.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
The dish that stands out most to me from my childhood would be the braised oxtail my mother would make me. This dish speaks to my soul— it is incredibly delicate yet fortifying. My mother always kept it simple; using local ingredients and off cuts of meats, always making the flavor the highlight of all her dishes. I have never had oxtail like the ones she makes, so I can still honestly say that mama’s is best! Her simple approach to cooking has really influenced my cooking style to what it is today.

How has cooking in Florida changed or inspired you as a chef?
Florida’s diversity awards a cook endless potential. From the bounty of seafood and tropical fruits such as mango, lychee, and of course, plantain, to the diverse cultures and cuisines around to inspire us, we have so much to draw from and be influenced by. I love Florida –living in Miami especially – and I use all of it when creating menus.

Do you find your menu is influenced by the great produce available in Florida?
Absolutely. We are so fortunate with the local produce we have at our fingertips, allowing us to create amazing dishes that our guests are familiar with and can connect to, but that surprise and intrigue them at the same time. Breathing life back into the true meaning and practice of “farm-to-table” and educating the South Florida community on local sourcing of ingredients is my ultimate goal and passion.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
We want our diners to know that we cook from the heart. I love the amuse we send out to all tables before their meal – a heaping dollop of creamy roasted Homestead eggplant spread with crispy chickpea chips, all made in-house. The dish is simple and satisfying, but innovative, flavorful and completely local. It acts as a preview of what’s in store, and always seems to be a pleasant surprise for guests.

Golden Fig Restaurant
1250 South Miami Avenue
Miami 305.374.4612
Serving Monday through Thursday 6pm – 10pm and Friday & Saturday until 11pm