Local Legends: The Chefs Putting Greater Fort Lauderdale on the Culinary Map

The Michelin-starred chef who put the city at the forefront of fine dining with his sophisticated tasting menu experience at MAASS at the Four Seasons Hotel and Residences Fort Lauderdale.

How did you end up becoming a chef in Greater Fort Lauderdale? 

My journey began in Medina, Ohio, and took me through some of the most iconic kitchens in the country—from WD-50 and minibar in New York to opening Michelin-starred restaurants in Washington, D.C. My move to Greater Fort Lauderdale was driven by a desire to bring something truly special to South Florida. Partnering with the Four Seasons allowed me to introduce MAASS—a refined, immersive dining experience that reflects both my culinary vision and the vibrant spirit of this city.

What’s one local ingredient you love showcasing on the menu? 

Florida citrus, especially yuzu and key lime, adds a beautiful dimension to our dishes. It’s bright, expressive, and quintessentially South Florida. We use it to add acidity and complexity to seafood and raw preparations, especially at the Chef’s Counter.

How did it feel to earn Fort Lauderdale’s first Michelin Star for MAASS? 

It was an incredible honor. Being recognized by the Michelin Guide is always meaningful, but receiving the first star in Fort Lauderdale felt like a milestone not just for our team but for the entire local culinary community. It’s a reflection of the commitment, creativity, and talent that live in this city.

What’s your favorite thing about working and living in Fort Lauderdale?

The energy here is electric. There’s a real sense of discovery, from the evolving art and food scenes to the people who call it home. It’s a place where tradition and innovation collide, and that makes it a dream for a chef who’s always chasing the next idea.

A no-B.S. Italian-American chef whose simple, authentic, family-inspired cuisine earned Heritage the city’s first Michelin Bib Gourmand recognition. 

How did you end up becoming a chef in Greater Fort Lauderdale? 

After achieving considerable success in Boca Raton, owning a restaurant with my father initially, I thought it would be smart to piggyback on my success and open a restaurant there. But something told me I had to come to Fort Lauderdale instead. I saw all the development happening and how it was getting super vibey, which totally reflected my personality. It was also a bit of a homecoming since I attended high school at St. Thomas Aquinas and the Art Institute of Fort Lauderdale—so many of my friends and relationships developed in this city. It just felt right. I had to be here, and I wanted to kind of pioneer the area we’re in now. I’m just grateful that it worked out.

Who or what were the biggest influences on your cooking style?

The biggest influence is my family. Growing up in an Italian family, everything revolved around food. Some of the most important decisions I’ve ever made in my life were made either by the stove or by the espresso machine. My parents played a massive role in every single aspect of my life, including the way I developed a love for food and the restaurant business. My style developed like every young chef: At first, you’re eager to incorporate every new technique that you learn, and sometimes you can overcomplicate things. As time went on, I fell in love with simplicity. Less is more. That’s when I really started honing in on everything I had gathered from my parents and my grandparents, and just put my own little unique twist on it. I wanted my food to show that it is authentically me. I’m just so grateful that people understand it and appreciate it.

What went through your mind after earning a Michelin Bib Gourmand?

The feeling is hard to put into words. It’s an absolutely incredible feeling—not only for me but for my amazing team as well. I’m so proud of them and all that we’ve accomplished, even through the adversity of the pandemic. We want to continue taking Fort Lauderdale by storm. And quite honestly, we’re just getting started. It truly is just the beginning, and I’m excited for what’s ahead.

What’s your favorite dish on the menu? 

That’s always a funny question because they’re all my favorite. However, I’ve been told that my Bolognese is life-changing! Also, my pizza. That part of the menu is very special to me because I grew up as a chef and a pizzaiolo, thanks to my father. And if it weren’t for his training and just being an incredible role model for me, I wouldn’t be half the chef or person that I am. I think it really shows through my food.

A former Food Network’s Chopped champion, this Florida native is championing the farm-to-sea movement with her fresh, locally sourced coastal cuisine that celebrates the best of the Sunshine State’s ingredients.

How has living in Greater Fort Lauderdale shaped the flavors you cook with?

I love to feature as many local ingredients as possible. I’ve worked mainly at restaurants right on the ocean, and I believe that guests want to eat seafood that comes right from that ocean. I feel strongly about utilizing ingredients that are grown nearby rather than those that come from far away. I also enjoy supporting the local community. If someone nearby is doing something great, I want to feature it. Another influence here is the weather. It’s so hot here that I want to make food that is light and fresh, which is also what I think people want to eat.

Tell us about one of your favorite dishes at Burlock Coast and the inspiration behind it.

I have a few favorites! I love that I get to choose my favorite things and put them on the menu. Our Sun Goddess Salad features beautiful, local, and seasonal tomatoes, cucumbers, peppers, radishes, and lots of fresh herbs. I had the idea to use sunflower seeds as the base of the green-goddess-inspired dressing, so it also happens to be vegan. I think it’s perfect to enjoy while sitting outside in our beautiful Florida sunshine.

How do you feel you’re helping put Fort Lauderdale on the culinary map?

I feel that I have a strong connection to the area, and my passion for highlighting local Florida products is truly being recognized and appreciated.

What do most people not know about you? 

Most people find it unique that I am a Florida native. I’ve lived in a few other places, but I find it interesting that I actually began learning about gardening while living in Brooklyn, New York, during the pandemic.

A three-time James Beard-nominated chef bringing bold international flavors and tropical ingredients to Fort Lauderdale. He’s also been named one of the 16 most influential Black chefs in the U.S. by The New York Times.

Who has been an influence on your cooking style?

One of the biggest influences in my career has been James Beard award-winning Chef Michelle Bernstein. She always pushed me to cook from the heart and be honest with my flavors.

What’s one local ingredient or produce item you love showcasing?

We love our ever-changing tropical fruit scene and look forward to the upcoming mango and lychee season.

Tell us about one of your favorite dishes at The Katherine and the inspiration behind it.

We love the Thai Red Curry. It’s always soulful and comforting.

How do you balance innovation and experimentation while honoring traditional flavors?

We are always bringing back inspiration and ideas from our travels. Many of our regulars support our creativity and ask for it.

The internationally acclaimed chef-owner behind restaurants spanning from Miami to Paris, this five-time James Beard Award semifinalist and Food & Wine People’s Best New Chef nominee brings his global expertise to sunny South Florida.

Who were the biggest influences on your cooking style?

Every chef I’ve worked with has left an imprint on my culinary style. Early in my career, I had the privilege of working at Nobu Miami, where I was introduced to a fusion of Japanese, European, and Latin American flavors. This experience, along with my time at Sushi Samba and stages in Spain, helped shape my approach to blending diverse cuisines. Additionally, chefs like Thomas Buckley and Jesús Ramiro have been instrumental in teaching me the foundations of Japanese and Spanish cuisines, respectively.

Tell us about one of your favorite dishes at The Pie Father located at The Wharf Fort Lauderdale and the inspiration behind it.

The Corleone Pie is my favorite. It features pepperoni, mozzarella, salami, meatballs, and a drizzle of spicy local honey. This combination offers a balance of savory and sweet flavors, paying homage to classic Italian-American cuisine while adding our unique twist.

How do you balance innovation and experimentation while honoring traditional flavors that locals know and love?

You always try to make things better by incorporating your style into the traditional. It’s about respecting the roots of a dish while bringing in new elements that enhance the overall experience.

How do you stay inspired in the kitchen? 

I read a lot of books and food magazines. Staying informed and continuously learning keeps my creativity flowing, helping me bring fresh ideas to the kitchen.