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Culture

8 Chefs On What Kind Of Food Miami Is

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Lisann Ramos
/
WLRN

During the South Beach Wine and Food Festival, we asked eight renowned chefs (some local, some not) to describe greater Miami as a dish. 

They were gathered at Scarpetta at the Fontainebleau hotel in Miami Beach to talk with Topical Currents host Linda Gassenheimer and with the Miami Herald's Evan Benn and Sara Liss.

Hear those interviews below, and read the chefs' food interpretation of Miami after that.

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Reporter Jessica Meszaros asked celebrity chefs for their strategies for visitors from out-of-town to find a good restaurant.

 

JEFF MAURO

"If Miami were a meal, it would be a medianoche sandwich because Miami explodes after midnight."

MARLON RAMBARAN

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Chef at Scarpetta in the Fontainebleau Hotel.

"If Miami were a meal, I would say it would be curry goat. A lot of spice. A lot of different things going on."

SCOTT CONANT

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Owner of Scarpetta. Also appeared as a guest judge on Top Chef and regularly as a judge on Chopped.

"If Miami were a meal, it would definitely be something spicy."

MARCUS SAMUELSSON

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Owner and chef at Red Rooster Harlem. Won Top Chef Masters and Chopped All Stars: Judges Remix.

"The cuisine in Miami throughout the whole city evolves every two years completely."

THOMAS GRIESE

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Chef at Michael Mina 74 in the Fontainebleau Hotel.

"If Miami were a meal, it would be probably something sexy that has a shellfish platter to it, something with some nice, fresh seafood." 

CRAIG KOKETSU

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Chef at Fourth Wall Restaurants in New York City. Also chef partner at Quality Meats in Miami Beach.

"If Miami were a meal, it would definitely have citrus in it."

MICHAEL STILLMAN

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Owner of Quality Meats in Miami Beach.

"If Miami were a meal, I would say it would be served late night. There's some amazing hidden gems on the corners and alleyways of South Beach. A classic is La Sandwicherie. The guys who work there are awesome."

THOMAS CONNELL

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Credit Lisann Ramos / WLRN
Executive chef at the Fontainebleau Hotel.

"If Miami were a meal, it would be a sofrito. Lots of ingredients, slowly cooked with a lot of love. And it's the love that makes the difference."