Sitting in the heart of Collins Avenue, in a quiet enclave that stretches all the way back to the sparkling Atlantic Ocean, The Miami Beach EDITION is home to some of Miami’s top dining options: from the casual Tropicale and Italian-inspired Market at EDITION {2901 Collins Avenue, Miami Beach; 786.257.4600}, to Jean-Georges Vongerichten’s Matador Room and more. And to run raved-about restaurants like these, it takes a genius chef to helm the kitchens behind the scenes: like Miami Beach EDITION’s own Executive Chef Andrew Yeo.
Because we love his restaurants, we wanted to sit down with Chef Yeo himself to find out more about him! From his most-used tools and favorite Miami restaurants, to his first memories in the kitchen, here’s what he had to say:
Your most-used kitchen tool: For me, a “tasting spoon” is crucial in making sure everything I send out is fresh, delicious, and ready to be served.
Your guilty-pleasure snack: Anything with chocolate in it.
Your go-to meal at home: I don’t necessarily have a go-to since I like to keep fresh and seasonal ingredients in my kitchen, but I always enjoy figuring out what I can cook based on what I have available at the moment.
Your go-to dinner drink: I love a good Old Fashioned.
Your favorite Miami restaurant (other than your own): KYU, in Wynwood.
…and what you order when you’re there: Just about everything on that menu! But my favorite dish is their Korean fried chicken and butter-braised chicory.
Your favorite menu item to make on the EDITION Miami Beach menus: Fresh roasted butternut squash ravioli with parmesan, crushed amaretti, and balsamic dressing.
Your favorite menu item to eat or drink at Market: It’s hard to choose only one item, but I would have to go with one of Market’s specialties, Mushroom and Three Cheese Pizza with garlic-parsley oil and a farm egg cracked on top.
Your professional mentor (and why!): Benton Toh. He was the person to first recruit and hire me at Marriott, when I started with him at The Ritz-Carlton Millennia Singapore nearly two decades ago. I’ve been with the company ever since. He inspired and groomed young, talented and aspiring chefs the industry. Being led by, and working alongside, such a seasoned chef truly helped broaden my craft and skill sets in the kitchen.
Your favorite dish to make as a kid: When I would spend time with my grandma as a child, we would bake bread, cakes, and other baked goods. That was always my favorite thing to do in the kitchen. I loved to see the results and watch the pastries form their shape in the oven.
Your very first memory of being in the kitchen (it can be any age!): I was still in school and I was eager to step into the kitchen, and of course, the first station was pantry; meaning we prepared the smaller dishes, such as salads and appetizers. The very first thing I had to do was make the dressing. I had all ingredients prepared, measured, and ready to go. I turned the blender on and…. it exploded on me! Dressing went everywhere.
Why Market at EDITION is so special in Miami: Market is a unique concept from the culinary mind of Michelin-starred chef Jean-Georges Vongerichten. This food hall-inspired restaurant is part patisserie, part boulangerie, and part salumeria. We also have a raw bar, a pastry pod, a charcuterie pod, and an open kitchen. The space creates more of an interactive dining experience, which you don’t come by too often. Plus, every dish at Market is just truly delicious.
What you love most about what you do: I’m afforded the ability to play with the best ingredients and help create dishes in a way that allows food and art to come together. I’m surrounded by talent and passion here, and the dishes we create are true masterpieces.
What’s so hot about the Miami food scene right now: I think the Miami food scene itself is what is hot right now! Michael Schwartz, Daniel Boulud, Michael Mina, Jose Andres, Nobu, and many more celebrity chefs and renowned restaurant chains are making their way to Miami, making it a culinary hotspot.
Happy dining!
By Jennifer Agress | Miami Editor
Getting to Know Executive Chef Andrew Yeo
