GastÓn acurio

norman Van aken

cindy Hutson

Jose mendin

timon Balloo

JoHn riVers

dieGo oka

santiaGo Gomez

cesar zaPata

GreG ricHie

JosePH Burnett

daVid sears

dieGo solano

cHristoPHer molyneux

3

4

5

6

7

8

9

10

11

12

13

14

15

16

Table of Contents

3

GASTÓN ACURIO, LA MAR by GASTÓN ACURIO partner/chef - miami, fla

www.mandarinoriental.com/la-mar twitter: @mo_miami | facebook: /mandarinorientalmiami

A FEW KUDOS: san Pellegrino - 50 Best restaurant in the World list (2013) san Pellegrino - 50 Best restaurant in the World list (2012) san Pellegrino - #1 on latin america’s 50 Best restaurants list (2013)

Gastón acurio is a chef, writer, businessman and promoter of Peruvian culinary arts. in 2005, he was named “entrepreneur of the year” by america economía magazine – the most influential business magazine in south america.

With 35 restaurants in 12 countries and one chocolate shop, the acurio organization is leading the Peruvian culinary revolution. in march 2014, acurio opened la mar by Gastón acurio in the mandarin oriental, miami.

4

NORMAN VAN AKEN, NORMAN’S RESTAURANTchef/owner - orlando, fla

www.normans.com twitter: @normanvanaken | facebook: /norman.vanaken

A FEW KUDOS: the James Beard Foundation - “Who’s Who” of Food & Beverage in america - inductee (2003, Florida’s first and only to date) the James Beard Foundation - Best restaurant in america - nominee (2005) the James Beard Foundation - Best chef in america - nominee (2004)

norman Van aken is known as the founding father of new World cuisine, a celebration of latin, caribbean, asian, african, and american flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world. the only Floridian inducted into the prestigious James Beard list of “Who’s Who of Food & Beverage in america,” his restaurant, norman’s, was nominated as a finalist for the James Beard Foundation’s “Best restaurant in america.” it is labeled by the new york times as “south Florida’s finest.” condé nast traveler called it one of “the top ten restaurants in the united states.”

Van aken has published five cookbooks: Feast of sunlight, the exotic Fruit Book, norman’s new World cuisine, new World kitchen, my key West kitchen (with Justin Van aken), and one memoir: no experience necessary: the culinary odyssey of chef norman Van aken. He lives in miami, Fla.

5

CINDY HUTSON, ORTANIQUE ON THE MILE CORAL GABLES, ORTANIQUE ON THE CRESCENT IN GRAND CAYMAN, ZEST and ZEST MRKT OPENING WINTER 2015 IN DOWNTOWN MIAMIchef/owner - miami, fla

www.cindyhutsoncuisine.comtwitter: @cindyhutson | facebook: /cynthia.hutson.3

A FEW KUDOS: Bon appetit - Best new ethnic restaurant (2001) conde nast traveler – Hot tables (2003) chef magazine – chef of the year (2011) eater - chef of the year (2012)

teaching herself to cook at the age of nine, chef cindy Hutson left new Jersey for the sunny skies of miami after high school. it is there that many years later in 1994, she met her life partner, delius shirley. though at first Hutson hesitated, he convinced her to follow her passion and go into the restaurant business. together the couple opened “norma’s on the Beach” in 1994, which was touted as “the best caribbean restaurant in south Florida” by usa today, the new york times, the times of london and chicago tribune, and awarded the “5 star diamond award.”

shirley and Hutson have since launched multiple restaurant concepts and currently own and operate ortanique on the mile in coral Gables; ortanique on the crescent at canama Bay, Grand cayman, and will soon open zest and zest mrkt in downtown miami in the winter of 2015.

Hutson recently launched her first cookbook, From the tip of my tongue (story Farm, march 2015), with recipes, stories and anecdotes showcasing her famed “cuisine of the sun.” Hutson creates “world cuisine” without limits, cooking everything under the sun, infusing her famous caribbean flavor into every bite.

6

JOSE MENDIN, THE PUBBELLY RESTAURANT GROUPchef/partner - miami, fla

www.pubbelly.comtwitter: @pubbelly | facebook: /pubbelly

A FEW KUDOS: Food & Wine - the People’s Best new chef nominee (2014) miami new times - Best chef miami (2014)Four-time James Beard nominee

Born and raised in Puerto rico, Jose mendin is the Founding Partner/culinary director for the Pubbelly Group and executive chef for Pubbelly, Pubbelly sushi, taco Belly, and his latest venture, PB station. His love affair with food began on the vibrant caribbean island he calls home, and the abundant social culture that surrounded him growing up.

as culinary director and executive chef for the Pubbelly Group, mendin has overseen the menu development for all concepts. locally, nationally and internationally recognized, mendin’s cuisine has received numerous awards, including semi-finalist for the 2012 and 2013 James Beard awards for Best chef: south; 3.5 stars from the miami Herald; stellar reviews in the miami new times, and a Best restaurant on south Beach in 2011 by the same paper.

due to mendin and fellow partners’ important part in the revitalization of the now bustling sunset Harbour area of miami Beach, the city of miami Beach has officially recognized march 13 as the Pubbelly Group day.

7

TIMON BALLOO, SUGARCANE raw bar grillexecutive chef/partner - miami, fla

www.sugarcanerawbargrill.comtwitter: @suGarcanerawbar | facebook: /suGarcanerawbargrill

A FEW KUDOS: James Beard Foundation - Best new restaurant semifinalist (2011) Food & Wine - People’s Best new chef nominee (2012)

chef timon Balloo’s award-winning suGarcane raw bar grill was developed in the spirit of “eating well,” a spotlight of signature dishes celebrating unique takes on global cuisine. the restaurant succeeds in capturing miami’s laid-back nature and south america’s spirit - while playing into the world’s culinary creativity.

chef Balloo was previously chef/partner of domo Japones, has worked for susHisamBa restaurants in both new york and miami, as well as acclaimed restaurant concepts la Broche, azul and chef allen.

8

JOHN RIVERS, 4 RIVERS SMOKEHOUSE, THE COOP and THE SWEET SHOPchef/owner - florida

www.4rsmokehouse.com | www.asouthernaffair.comtwitter: @4rsmokehouse | facebook: /4rsmokehouse

A FEW KUDOS: nation’s restaurant news – Breakout Brand (2014) James Beard House dinner debut (2013)

Former pharmaceutical president turned restaurateur, John rivers is the chef- owner of 4r restaurant Group, a Florida-based company comprised of 4 rivers smokehouse, the cooP and the sweet shop. 4 rivers smokehouse is an award- winning barbecue eatery that leads with texas-style brisket in a pork-dominated market.

the smokehouse currently spans north and central Florida with two additional locations set to open this year. recipes from the smokehouse and the sweet shop can be found in rivers’ first cookbook, the southern cowboy.

in april 2014, rivers opened his second concept, the cooP, which nods to his roots and affinity for southern culture and cuisine. leading with fried chicken, the menu boasts classic dishes inspired by rivers’ travels from the carolinas to new orleans.

9

DIEGO OKA, LA MAR by GASTON ACURIOexecutive chef - miami, fla

www.mandarinoriental.com/la-martwitter: @diegooka | facebook: /mandarinorientalmiami

A FEW KUDOS: “south Florida Food 50” - miami Herald (2015)7x7 magazine - “your city chef” competition (san Francisco) - Winner (2013)

chef diego oka was born and raised in lima, Peru, one of the world’s most diverse and eclectic culinary destinations. Blending personal experiences and Japanese heritage into his cuisine, oka draws on influences ranging from his grandmother’s cooking to the food he discovered while living in mexico and colombia. as executive chef of mandarin oriental, miami’s new restaurant, la mar by Gastón acurio, oka focuses on iconic Peruvian cuisine such as cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country.

Before joining la mar by Gastón acurio in miami, oka served as executive chef at other la mar locations, starting with the original lima restaurant in 2005 and followed by Bogota, colombia and san Francisco, california, among other cities.

10

SANTIAGO GOMEZ, CANTINA LA VEINTEexecutive chef - miami, fla

www.lano20.com.mxtwitter: @cantinala20 | facebook: /la20miami

A FEW KUDOS: travel + leisure names cantina la numero 20 “one of the city’s most stunning new restaurants” and dubs Gomez an “ace young mexican chef.”

cantina la Veinte’s executive chef, santiago Gomez, is a talented young toque with a playful, yet sophisticated approach to traditional mexican cuisine. Born in mexico city, Gomez’s interest for cooking was sparked while working as a deliveryman for a local seafood distributor. their focus and passion inspired him to graduate from the city’s top culinary academy, centro culinario ambrosia, before continuing his studies in Barcelona, spain, at the renowned culinary and hospitality school Hofmann.

in 2008, he was offered an opportunity to join the fast expanding noBu chain at their newly opened miami location. He spent just one year in south Florida, before returning home to open noBu mexico city. Gomez piqued the interest of noBu “restaurant regular” alberto cinta, the ceo and co-founder of mexico’s largest hospitality company.

Gomez was in time promoted to corporate chef, where he would open cantina la numero 20 - one of the Group’s first internationally expanded concepts. When the initial mexico city restaurant opened, it was so popular that it started a multi-city growth after only 18 months.

Prior to launching cantina la Veinte in miami in July 2014, Gomez took a one-month, preparatory stage at daniel by renowned chef daniel Boulud. He set out to “refresh” his kitchen techniques, but notes that what he found most valuable was learning the precision and technique behind the actual operations of a michelin-starred kitchen.

11

CESAR ZAPATA, THE FEDERAL FOOD, DRINK & PROVISIONS & PHUC YEAchef/owner - miami, fla

www.thefederalmiami.cominstagram: @thefederalmia | twitter: @thefederalmia | facebook: /thefederalmia

A FEW KUDOS: Food & Wine – “Best Biscuits in the us” & “Best Gluten Free dessert”usa today travel – “Best local eats”Village Voice – “Best Gastropub 2011 Finalist”trip advisor – “certificate of excellence” (2013)indulge magazine – “miami’s new culinary Guard”Florida trend - “Golden spoon award”miami new times – “top Five Guard” & “Best neighborhood restaurant”Featured on Food network’s “diners, drive-ins and dives”semifinalists on Gordon ramsay’s “Best new restaurant”

Born in medellin, colombia, chef cesar zapata’s love for culinary arts developed when he was dubbed the “family cook” at age nine after migrating to Patterson, new Jersey. Pursuing culinary school at the art institute in Houston, texas, his career was fast-tracked with hands-on experience at prestigious establishments including the Four seasons. in 2011, zapata and partner aniece meinhold created Phuc yea, miami’s first pop-up concept, which featured a Vietnamese-inspired menu. its overwhelming success led to new opportunities in restaurant ownership and entrepreneurship, and in 2012, the Federal Food, drink & Provisions was born. this summer 2015, zapata and meinhold will be re-introducing Phuc yea as a standalone restaurant, also located in miami’s up-and-coming mimo district. in addition to his duties as chef and owner of two eateries, zapata is the founder of Greenroks Ventures, a multimedia gaming and application company partnered with russell simmons.

12

GREG RICHIE, SOCO RESTAURANTexecutive chef/partner - orlando, fla

www.socothorntonpark.comtwitter: @socothorntonpk | facebook: /socothorntonpark

A FEW KUDOS: Best new restaurant, Best chef, and Best Brunch - orlando magazine

executive chef Greg richie is well known as the man who helmed orlando restaurants for celebrity chefs emeril lagasse and roy yamaguchi. the award-winning chef spent his early professional years in the kitchens of renowned southern restaurants, such as magnolias in charleston and the abbey, atlanta. long before “farm-to-table” and “locally” sourced became culinary buzzwords, richie was practicing that philosophy.

richie graduated with honors from the acclaimed Johnson & Wales university in charleston. He worked with yamaguchi at the original roy’s restaurant in Hawaii and was selected to be the first executive chef/partner for roy’s in orlando. He was then chosen by lagasse to take over the kitchen at tchoup chop at the royal Pacific resort at universal orlando.

With soco, richie returns to his southern roots with a contemporary interpretation of one of america’s classic cuisines.

13

JOSEPH BURNETT, THE OSPREY TAVERNchef - orlando, fla

www.ospreytavern.cominstagram: @the_osprey_tavern | facebook: /the-osprey-tavern

cultured and well-traveled, chef Joseph Burnett was born in england and raised on the coast of Florida. Joseph finds inspiration and flavors from his many trips abroad to india, mexico and europe.

He has cut his teeth in some of Florida’s best kitchens such as helming a James Beard nominated restaurant called the ravenous Pig. Joseph has even worked and traveled alongside the founding father of new world cuisine, chef norman Van aken, at both norman’s miami and orlando.

14

DAVID SEARS, SUSHISAMBAexecutive chef - miami, fla

www.sushisamba.comtwitter: @susHisamBa | facebook: /susHisamBa

A FEW KUDOS: Winner of Food network’s “chef Wanted with anne Burrell” (2013)

since opening in the spring of 2013, susHisamBa coral Gables has made a name for itself as a top dining destination in the area. With its innovative cuisine, dynamic flavors and artful presentations, it is perfect for coral Gables’ sophisticated dining crowd.known for its unique blend of Japanese, Brazilian and Peruvian cuisine, the restaurant is now expanding its lunch menu under the direction of newly appointed executive chef, david sears.

most recently with temple orange at the ritz-carlton West Palm Beach, sears brings nearly 15 years of experience to samba Brands management’s culinary team. a graduate of miami’s Johnson & Wales university, sears has held positions in a number of top-rated hotels across the country, serving as chef de cuisine of café mozu in the mandarin oriental in Washington d.c.; executive chef at Bull & Bear restaurant in the famed Waldorf astoria hotel in orlando; and executive sous chef of terranea resorts in rancho Palos Verde, calif.

15

DIEGO SOLANO, BULLA GASTROBARexecutive chef - coral gables, fla

www.bullamiami.comtwitter: @bullamiami | facebook: /bullamiami

A FEW KUDOS: Winner of “taste of the Gables” (2015)

diego solano always had aspirations of becoming a lawyer, but a change of heart and the curiosity to learn more about food led him to graduate in culinary arts from universidad de costa rica.

in 2001, he moved to the united states and settled in Hiltonhead, south carolina, where he began his career in the kitchen as a line cook. making his way south and moving up the proverbial ladder, solano then moved to Palm Beach island as executive chef at Grotto’s. in June 2014, solano received an opportunity he couldn’t refuse when approached by carlos centurion and Juan carlos marchan of centurion restaurant Group – the company behind premier concept Bulla Gastrobar in coral Gables - to become their new executive chef.

solano traveled through spain for eight weeks to cook in some of the region’s most prestigious kitchens, acquiring techniques from acclaimed chefs and in small home kitchens alike. Visiting madrid, san sebastian and Barcelona, he absorbed the fully immersive culinary voyage to sharpen his understanding of tapas and authentic spanish dishes.

a natural leader, solano believes that educating and coaching his team are the fundamentals of success. “it’s important to teach the younger chefs your ways of doing things, so you can trust their consistency when you’re not in the kitchen,” says solano. While continuing to oversee Bulla’s flagship location in coral Gables, solano will soon be opening the restaurant’s newest concept in town & country.

16

CHRISTOPHER MOLYNEUX, PARALLEL POSTexecutive chef - trumbull, conn

www.parallelpostrestaurant.comtwitter: @ParallelPostct | facebook: /ParallelPost

With a cooking style inspired by his new england upbringing and a shared love for all things local, christopher molyneux was an ideal match to helm the kitchen of James Beard-nominated chef, dean James max in his first new england venture, Parallel Post at the trumbull marriott merritt Parkway.

molyneux has a strong relationship with the local farmers and ranchers, dating back to his early teen years under the tutelage of Paul Patrigini, executive chef of captain’s Galley in West Haven, conn. However, cooking wasn’t always in the cards: before graduating from Johnson & Wales university, molyneux was studying to be a marine biologist at the university of connecticut.

molyneux prepares food with mindful diligence, championing the community through the use of local ingredients. molyneux’s appreciation for local fare is stems from his summers spent working on a dairy farm and his longstanding passion for fishing.

17

For more information, please contact us at info@rockawaypr.com