Chef’s Corner — Vincenzo Scarmiglia

Chef Vincenzo Scarmiglia —
Executive Chef,
La Centrale

La Centrale, Miami’s very first Italian food hall set to open soon in Brickell City Centre, recently announced Vincenzo Scarmiglia as Executive Chef. Scarmiglia will bring over 30 years of culinary experience to the three-story, 40,000 square-foot food hall that anchors the retail, dining and entrainment center. Born in a small town off the coast of Tuscany and nominated as one of the best Italian chefs in Las Vegas, Scarmiglia delivers a balance of authentic Italian cuisine with fast-paced excitement and variety. Scarmiglia has been a force in the kitchen, taking numerous Las Vegas culinary concepts to critical acclaim, such as the former Valentino at the Venetian Hotel, GIADA’s Restaurant at The Cromwell, Sirio Ristorante at Aria, FiAMMA Trattoria & Bar at MGM Grand and the Osteria Del Circo at the Bellagio Resort and Casino, among others. Scarmiglia has also been a guest chef at the James Beard House in New York, a guest chef for the Grammy Awards, and has received multiple awards for his management of GIADA’s Restaurant at the Cromwell.

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Chef’s Corner – Janine Booth & Jeff McInnis

Chefs Janine Booth & Jeff McInnis —
Executive Chefs,
Stiltsville Fish Bar

Earlier this week, we told you about our spectacular seafood feast at the new Stiltsville Fish Bar in Sunset Harbour. Now, we take you inside the kitchen of its dynamic chef duo – Chefs Janine Booth and Jeff McInnis.

The chefs were born and raised in Perth, Australia and Niceville, Florida, respectively. After traveling the world and experimenting with different cultures and cuisines, the pair first worked together at the Miami based restaurant gigi, where McInnis became Executive Chef in 2010. In 2011, McInnis returned to his true culinary roots and opened Yardbird Southern Table & Bar in Miami Beach. In 2014, Jeff and Janine brought southern hospitality to New York’s East Village with the opening of Root & Bone, in 2016, the pair returned to Miami for their 2nd restaurant opening, Sarsaparilla Club (which recently converted to a Root & Bone), and this September, they opened Stiltsville. Jeff and Janine have both appeared on Bravo’s Emmy award winning Top Chef, putting their personalities and talent front and center on a national stage.

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Chef’s Corner – Drew Andrade

Chef Drew Andrade —
Executive Chef,
Tanuki

Raised in Memphis, TN, Executive Chef Drew Andrade of Tanuki credits his mother and her home cooking as the source of inspiration for his career. Committed to becoming a chef, Andrade jump-started his career at the age of 13 when he he landed his first job in the kitchen at Equestria where he helped the prep cooks, learning the ropes of a professional kitchen. Upon completing his education at MTSU in Nashville, Andrade moved to Los Angeles, determined to further his position in the culinary landscape. He landed a job as sous chef at Wolfgang Puck’s famed Beverly Hills hotspot Spago where he was first introduced to Japanese influence. Seeking out the opportunity of a lifetime, Andrade relocated to Spain where he worked as the mentee of Martin Beresategllia at his restaurant, which received an impressive three Michelin stars. Following his time in Spain, Andrade further cultured himself with a move to Dubai where he secured the opportunity to open Novikov. Ready to head back to the states, Andrade made his move back to Miami where he now serves as the Executive Chef at Tanuki.

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Chef’s Corner – Masamoto Hamaya

Chef Masamoto Hamaya —
Executive Chef,
Dragonfly Izakaya and Fish Market

Chef Masamoto Hamaya was born and raised in Japan. He went to college in Arizona, but returned home to Tokyo to go to culinary school. He came back to the United States to embark on an impressive culinary career: Hamaya was Head Sushi Chef at Uchi, James Beard Award Winner Tyson Cole’s restaurant in Austin, Texas, and he has played key roles as Executive Chef at Ozumo and Executive Sous at the Michelin starred Ame in San Francisco.

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Chef’s Corner – Jose Mendin

Chef Jose Mendin —
Founding Partner & Chef,
The Pubbelly Group

As the child of “food enthusiast” parents and a great-grandmother who was a cooking instructor, Chef Jose Mendin was born into a heavy food culture, though it wasn’t until he went off to college and needed to prepare his own meals that he realized his adoration for cooking. To that end, Mendin left his home in Puerto Rico to go to cooking school at Johnson & Wales University in Miami. After graduating in 2001, his continued passion for food and learning carried him into an extremely successful career. He was part of the opening team at Nobu, Miami and later Nobu, London, and used these foundational Asian influences to parlay the opportunity into a job at SUSHISAMBA Miami. After two years, he was appointed to Assistant Corporate Chef, overseeing all of the brands U.S. locations, which included the 2008 opening of the award-winning SUSHISAMBA, Las Vegas at the Palazzo.

While recognizable U.S. concepts like Mosaico adorn Mendin’s resume, his pursuit to learn in an international kitchen is perhaps what he regards as most influential in his culinary training. Stages in Spain, working under chefs like Jesus Ramiro and Juan Pablo Felipe, were creative processes that forced him out of his comfort zone and later played a role in the menu development at Mercadito, as opening chef of their Chicago and Miami outposts. While in Spain, he worked in Michelin-starred restaurants, cooked for the prince of Spain, and learned how to revitalize ancient recipes, by maintaining the integrity of a dish’s roots and infusing it with modern touches.

Today, Mendin is a hometown hero in his native San Juan and adopted Miami. Alongside his business partners Sergio Navarro, Andreas Schreiner, and Juan Fernando Ayora, he has taken numerous culinary concepts to critical acclaim and has been a recognized semi-finalist of the James Beard Foundation’s “Best Chef South” for five consecutive years from 2012-2016. When not in the kitchen, you’ll find Chef Mendin spending time with his fiancé Ali and his two sons, Ian and Noah.

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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.

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Behind the Bar – Tatiana Nessier

Tatiana Nessier, Brand Ambassador & Sommelier, Alamos Wines
Tatiana Nessier was born in Northern Argentina’s remote and breathtaking Salta region, well known for its concentrated wines and rugged landscape. Partway through her university studies is when her passion for wine took root, and what began as a casual interest in the topic soon blossomed into an all-consuming course of study. Tatiana stepped away from her formal university coursework for two years to dedicate herself to sommelier studies at the Escuela Argentina de Sommeliers, where she learned the science of deductive tasting and mastered subject matter covering global wine regions, varieties, classic producers and trends. In 2012 she began working with the wines of Catena in Mendoza, hosting trade guests at the winery, and today represents Alamos wines at home and internationally.

After living and traveling in many places, Tatiana finds her current home in Mendoza—overlooking the spectacular Cordón del Plata with the Uco Valley just beyond—the perfect place. She enjoys gathering there with friends for asado, traditional Argentine BBQ, with which she frequently pairs Alamos Special Selection Malbec. When cooking, another favorite pastime, Tatiana likes making empanadas salteña, a classic dish hailing from her homeland which finds a terrific accompaniment in the crisp, refreshing character of Alamos Torrontés.

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Chef’s Corner – Allen Susser

Chef Allen Susser
With more than 40 years of experience in the food and restaurant industry, award-winning Chef Allen Susser is a master of flavor. Infused in every dish he creates, is his passion for blending food with feeling to create memorable and delicious experiences. Chef Susser graduated from Florida International University with a Bachelor of Science in Hospitality Management. After graduating, he gained valuable experience working at the Le Bristol Hotel in Paris and New York City’s Le Cirque Restaurant before finally landing in South Florida, where he founded the esteemed Chef Allen’s Restaurant. For more than 25 years, Chef Susser served as executive chef of the establishment, which was highly regarded as one of the top restaurants in the country.

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MMTM’s Best of 2015!

It’s hard to believe that it’s already time for our final blog post of the year. We’ve officially made it to the end of 2015 and what a year it’s been! In our second year of blogging we dined and drank our way across Miami, making lots of new #foodiefriends along the way. As excited as we are for what 2016 has in store for us, we thought we should take one final look back at the foodie year that was 2015. Enjoy!

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Miami Tastemaker – Adam Garfield

Adam Garfield, Co-Founder & CEO, SpeedETab
Born and raised in Miami, Adam is a University of Florida alum that moved to Boston for work in the corporate finance sector. Frustrated with poor customer service at bars and restaurants, Adam and his co-founder, Ed Gilmore, set out to build SpeedETab in late 2013. As CEO, Adam oversees and directs the overall management and strategic responsibility for the company as well as operational, staffing, and fundraising efforts. ​

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