Quick Six With...Executive Chef Julia Doyne and How She Forges the Way in Miami's Food Scene

Quick Six With...Executive Chef Julia Doyne and How She Forges the Way in Miami's Food Scene

By Mae Velasco, Custom Content Editor

Executive Chef Julia Doyne is a powerhouse in the culinary world — and not just because she is the first female executive chef of The Forge, an iconic steakhouse in Miami that has made its name since the 1930s. (Fun fact: Talk about historic! The actual building was originally a blacksmith's forge used to create iron gates and sculptures for affluent locals.)

We saw how The Forge has merged its past with modern techniques and flavors under Doyne's leadership in this episode of Table 42, but how did she get to where she is today? Raised in Cleveland, she remembered the moment she fell in love with cooking: she was 5 years old, peeking over at a batch of perfectly-made chocolate chip cookies, under her mother's watchful eye. While she considers working as a dishwasher at 13 her first real experience in the kitchen, she answered her calling of gourmet dreams during her years at the University of Pittsburgh.

Read More

Quick Six With...SUSHISAMBA Executive Chef Cesar Vega and How He's on a Roll

Quick Six With...SUSHISAMBA Executive Chef Cesar Vega and How He's on a Roll

By Mae Velasco, Custom Content Editor

This isn't the first time we've seen SUSHISAMBA on Foodable, and it won't be the last, especially now as that the newly appointed Executive Chef Cesar Vega is putting his creative culinary spin to this restaurant's already unique offerings. With each bite, guests aren't just enjoying flavor — they're enjoying three. Japanese, Peruvian, and Brazilian influences all fuse together for a one-of-a-kind experience at SUSHISAMBA.

Vega is just as charismatic as his hometown of San Juan, Puerto Rico, and relocating to the colorful and culturally rich Miami, Fla., only added to his vivacious personality and drive. As the only son in a huge family (growing up with five sisters must have been fun), his passion for cooking was ignited at a young age by his parents and siblings. Family has always been at the heart of his cooking, and to this day, he continues to create more than dishes in the kitchen — he creates new memories and aspirations.

From starting off as a server and gaining customer experience knowledge during his time at front of house, he made his way to the burners and climbed the ranks at Deering Bay Yacht and Country Club, where he was mentored by Chef Paul Gjertson. After eight years of refining his meticulous and clever work ethic, he opened his own restaurant called Komaki Sushi  & Thai. Five years later, he sought a new challenge and joined the SUSHISAMBA team as chef de cuisine. From there, as they say, is history.

What makes Chef Cesar Vega tick? Read more and learn about what he had to say when we asked him six, quick questions.

Read More

Quick Six With...Award-Winning Chef Pascal Oudin, French Cuisine Professional Since 13

Quick Six With...Award-Winning Chef Pascal Oudin, French Cuisine Professional Since 13

Not all of us are fortunate to find our passion at a young age, but for Chef Pascal Oudin, the celebrated owner and chef of the award-winning Pacal's on Ponce, and now its casual-dining little sister, Brassiere Central, the right ingredients came together to lead him to his calling.

Born and raised in Bourbon Lancy, France, Oudin could remember barely seeing over the kitchen counter as he helped his mother whip things together — I guess you could say that was his first sous chef position. He was captivated by cooking, whether it was preparing small snacks or large meals for his family. By the time he was 13, he began a professional career in a local restaurant in small town Moulins, residing in Bourbonnais, hailed as France's gourmet capital. From there, the accolades came racking in. Get to know more about Pascal Oudin and see what he had to say when we asked him six, quick questions.

Read More

Quick Six With...Multi-James Beard Award Semifinalist Chef José Mendín

Quick Six With...Multi-James Beard Award Semifinalist Chef José Mendín

By Mae Velasco, Custom Content Editor

José Mendín is no stranger to Foodable, and neither are the Pubbelly Boys. The Pubbelly Restaurant Group, which consists of three chefs who are a triple threat taking over tastebuds all across Miami with multiple successfully-launched restaurants, has founding partner and Chef José Mendín manning the helm at their namesake establishment, Pubbelly

This Asian-inspired gastropub is a favorite for crowds craving small pork plates paired with craft beer and wine, but what more can we learn about the creative genius leading the Pubbelly kitchen? Mendín was born into a family driven by food, his parents being self-proclaimed food enthusiasts and his great-grandmother a cooking instructor. While he never made cooking a passion until he left for college, the talent was clearly in his blood.

Read More

Quick Six With...Chef Phil Bryant, Who Brings Southern Food to South Florida

Quick Six With...Chef Phil Bryant, Who Brings Southern Food to South Florida

By Mae Velasco, Custom Content Editor

The word "local" has many meanings for Miami restaurant The Local Craft Food & Drink — or simply 'The Local,' as its locals (fittingly) call it. There's one more local element to this welcoming, snug hotspot that serves up comfort food, unique craft beer on rotation, carefully curated small-batch wine selections, and warm spirits. This brand has a commitment to locally sourced food and takes pride in providing guests seasonal, responsibly sourced, quality ingredients. Those dishes can be found updated every day on a charming chalkboard, just as charming as its pub-like atmosphere.

And who is the man behind it all? Meet Phil Bryant, The Local's executive chef and owner. Self-proclaimed to have "an old Southern soul and an appreciation for all things food," Bryant grew up in Stafford, raised in a household where you didn't find a bottle of ketchup on a supermarket shelf, but instead, by canning, pickling, and making it yourself. From the age of 15, he began working in foodservice and fell in love with the restaurant industry. Whether in kitchens across Virginia to kitchens in California, he put the final garnishes on his culinary career and took his Southern food know-how's to South Florida. 

Read More