From our Spring 2019 print issue

With a culinary career that spans the kitchens of India and Switzerland, Vijayudu Veena presents a style like no other. Overseeing all culinary operations of The Setai, chef Veena introduces the history of ancient spice trading routes by way of pan-Asian dishes at Jaya {2001 Collins Avenue, Miami Beach; 855.923.7899}, while simultaneously flexing his prowess over both land, sea, and everything Americana at The Ocean Grill. Did we mention he also has a hand in The Lobby Bar and The Courtyard? In between changing hats, we caught up chef Veena on his illustrious career and the constant draw of Jaya.

DiningOut: Who was influential to your cooking career?

Vijay Veena: There are many influences to my cooking including my parents, mentors, and chefs that I’ve worked with, like Floyd Cardoz for the NYT Cooking Series dinner for SOBEWFF.

What is your essential cooking tool in the kitchen?

Here at Jaya, it’s the wok.

What new dishes are you cooking up at Jaya this season?

Since we are so very focused on the freshest seasonal items, we will be introducing summer-inspired ingredients that are still in-line with our Southeast Asian cuisine and authentic cooking techniques.

Any pairings you would recommend?

Sakes are refreshing at this time, as well as our signature cocktails; all of which were selected and created to pair well with our menu items.

As a veteran of The Setai since 2008, what do you think is the one thing that keeps people coming back?

Listening to the guests and our service. I think that it has been the success formula for our property, since we have been awarded the Forbes Five Star for the fifth year in a row.

Happy dining!

DiningOut Miami Editors