Chef’s Corner – Roberto Dubois

Chef Roberto Dubois —
Executive Chef,
Vagabond Kitchen and Bar

Chef Roberto Dubois became passionate about food by learning to cook from his grandmothers and working as a teenager in his father’s restaurant. He learned the art of butchering and the finer aspects of organic gardening, which led him to later open his own restaurant. He enrolled in culinary school in El Salvador where he graduated as Valedictorian of his class. After graduating, Chef Dubois traveled around the world learning different types of cuisines, continuing to gain experience through stints at restaurants like Juvia, Makoto, Juniper on the Water, Klima, and Azul at the Mandarin Oriental. Since June 2016, Chef Dubois has brought his talent to Vagabond Kitchen and Bar, where he focuses on giving guests quality food with the freshest ingredients and aims to enhance the MiMo district with amazing food, drinks and ambiance.

Aside from leading the kitchen at Vagabond Kitchen and Bar, you can next catch Chef Dubois representing his restaurant on Sunday evening at Goya Foods’ Swine & Wine presented by the National Pork Board as part of this year’s South Beach Wine and Food Festival. In the meantime, learn a little more about Chef Dubois in our Chef’s Corner…

What are the staple ingredients in your kitchen?
Most important is salt. Then, after, that I’ll go with heavy cream, beurre blanc, my lamb demiglaze, truffle oil, yuzu, and olive oil.

Who is your biggest culinary influence?
Paul Bocuse, the father of the nouvelle cuisine. I admire how he revolutionized the cuisine.

What’s your favorite curse word to use in the kitchen?

If you had to pick one food item to best describe yourself, what would it be and why?
The white truffle from Alba. It’s exclusive, hard to find, and everybody desires it, but not everyone can afford it.

If you could only eat one thing for the rest of your life, what would it be and why?
If I had to choose only one thing I could eat for the rest of my life, it would be sushi. I could eat it every day.

What is your favorite thing about living in Miami?
The weather and all the people from different cultures.

What’s your current take on the Miami food scene?
The Miami food scene is growing. We have new, young, and talented chefs working on new ideas. There are chefs coming from all the gastronomic capitals and bringing ideas here.

What’s your favorite restaurant in Miami right now, other than yours?
Cake Thai Kitchen, Pao by Paul Qui, Makoto, Michael’s Genuine, Pubbelly Sushi, Upland, Hakkasan.

Describe Vagabond Kitchen & Bar in three words…
Unique. Fresh. Neighborhood.

What’s your favorite SOBEWFF event to attend?
The main event. You have all the chefs working on spectacular recipes. It’s a great amount of talent under one tent.

What SOBEWFF celebrity chef would you most like to collaborate with?
I would love to make something with Massimo Bottura and do a pop-up with him at Vagabond Kitchen and Bar.

What wan we expect from you at the Swine & Wine event at SOBEWFF this year?
I’ll be participating at the Biltmore Hotel. I’ll be using many interesting flavors and ingredients, and the caja china to roast a whole pig. You’ll be surprised.


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