Miami Chefs Create Their Own Culinary Scene

Miami Chefs Create Their Own Culinary Scene
  • Miami Star chefs come together to discuss the culture of South Beach culinary scene

  • Foodies love these Miami Beach restaurants for their unique cuisine

The greatest minds in culinary, all at one table: What would you ask? On this episode of Foodable’s At The Chef’s Table, Miami’s chef community unites in their desire not to follow in the footsteps of New York or Los Angeles but to grow their own culinary culture. Along with focusing on their own passions, these Miami chefs also emphasize the importance of evolving with their community.

Grown, Shannon Allen’s healthy fast food concept is just one of those striving to solve the problems today’s health-conscious consumer is facing. “I think if you’re not going towards farm to table, if you’re not sourcing local ingredients, you're going to answer to a customer that’s very smart, has dealt with health problems, has food allergies, is very aware of what they are putting in their mouth and that it affects not only how they feel but also their lifespan,” she explains.

Grab a seat at the table with host Paul Barron and Miami star chefs Giorgio Rapicavoli, Diego Oka, Paula DaSilva, Cesar Zapata, and Shannon Allen.

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The Miami Chefs That are Taking Culinary to the Next Level

An array of dishes from Bun & Buns  | Foodable Network

An array of dishes from Bun & Buns | Foodable Network

Once upon a time, not so long ago (seriously not that long ago- a few months ago to be exact) the Miami restaurants were the ones with the lowest social scores out of all of the cities ranked on our Top 25 Restaurant lists. For more than a year, the Miami restaurants were ranked significantly below the average sentiment scores at 10+ points below the scores of all the other major culinary cities.

However, starting in October the social scores started to make a major climb and this January they launched up to just below the 170s. Just proving that the Miami culinary scene is heatin' things up. And with that said, we decided that there is no better time than now to showcase some of the hottest Miami chefs in this Vignette.

So what are some of the trade secrets from these Miami food heroes? After all, these are some of the chefs responsible for uppin' the restaurant ante in Miami with their culinary delights.

The Use of Modern Techniques 

Cooking has often been seen as an art, but it also can be rather scientific. Andres Meraz, the Chef de Cuisine at The Ritz uses liquid nitrogen to prepare oysters that are so chilled they smoke. Not only does the liquid nitrogen freeze the flavorful ingredients to be placed on the oysters, but it also creates a dish that the guest is sure to not forget. Other Miami restaurants are getting scientific– at Tongue & Cheek the beverage menu features nitrogen cocktails.