Video Produced by Denise Toledo
Miami is a city with its own flair. On this first episode of "Chef's Alliance Round Table", Paul Barron talks to some of Miami’s best chefs who are making names for themselves without trying to be like anybody else.
Giorgio Rapicavoli said it best, “I don’t think anybody in Miami really cares about being on that level. I mean honestly, I don’t want to be New York. I don’t want to be San Francisco. We are Miami. We made this city, the city made us. And I think a lot of what we do has to do with making the city better.”
Paula DaSilva adds, “Whether or not we ever reach the level of New York or San Francisco, what does it matter? ...I think we're there.”
Many of these chefs have been grinding in Miami for years, building their businesses within the constraints of the growing city. These great chefs came together around the South Beach Wine and Food Festival to discuss some of the trends we’re seeing today.
Shannon Allen, creator of the organic fast-food drive-thru Grown said, “I think if you're not going farm to table, if you’re not sourcing local ingredients, you’re going to have to answer the questions of a customer [who's] very smart, has dealt with health problems, has food allergies, is very aware of what they're putting in their mouth...”
Foodable’s Chef's Alliance is your guide to the top 1,000 chefs around the country. Ranked by a 300-point system, Foodable Labs uses engagement, sentiment, and influence as metrics.
Want to see how the industry’s favorite chefs and artisans scored? Dive into the Chef's Alliance and the Top 100 Social Chefs here.
And keep an eye out for the full version of this Chefs Alliance Roundtable on Vimeo in the next few days!