There’s a new chef in town (well, sort of), and his name is Vijayudu Veena—or “Chef Vijay” for short. While he’s been a part of The Setai, Miami Beach family for nearly a decade, as of this month, he now reigns as Executive Chef of all hotel culinary operations, including The Ocean Grill, The Lobby Bar, The Courtyard, and of course, the hotel’s signature restaurant, Jaya at The Setai {2001 Collins Avenue, Miami Beach; 855.923.7899}.  

As he begins this new adventure, we wanted to catch up with Chef Vijay to see what we can expect from The Setai with him at the helm. Here’s what he had to say:
What’s your favorite dish on the Jaya menu? What makes it so good?
Peking Duck. I like the way the dish has kept its classic taste and preparation, but still adapts to The Setai style, in terms of presentation. With the pancakes, scallions, and plum sauce, the “do it your own way” approach really helps guests interact with one another and underscores our family-style philosophy of dining.
What’s your secret cooking trick?
I can’t give away all of my secrets, but one of them is how I prepare spices. I dry-roast them first and then blend them together. The proportions change, and when they do, they create almost a completely different seasoning. By smell, one cannot tell exactly what it is.
Your must-have kitchen tool is…
Here at Jaya, it’s the wok.
Who taught you how to cook?
There are many influences to my cooking, including my parents, mentors, and chefs I’ve worked with. They’ve all helped me become the chef I am today.
What’s the best piece of chef advice you’ve ever been given? Who gave it to you?
A wise chef once told me, “Nothing is impossible. We can always push to make things happen.”
When you aren’t working, what’s your favorite dish to make at home and why?
I actually don’t cook at home that much. I like to go out to eat and try new things, but I do enjoy making a good curry.
Is there anything new you want to do at The Setai now that you’re Executive Chef? If so, what?
I’m very excited to give my take on the entire dining program, especially at our Beach Trailer. I want to make it more approachable and truly view the menu from a guest perspective. I’m also excited for the upcoming Jaya menu—I’m reworking it for the season and reinforcing that Southeast Asian concept.
What’s your guilty-pleasure snack?
Pistachio Biscotti made by our Pastry Chef Kimberly Pearson.
Who is the biggest fan of your cooking?
I would have to say our repeat guests; the guests that have supported our dishes over the years, and especially those who ask for specific items from seasons past. I like when someone asks for a dish that I’ve made in the past and try to recreate it if it’s not on the menu that season.
During your time at The Setai over the past decade, have you seen any change in the Miami dining scene? What do you love most about it today?
There have been so many changes, in terms of the dining options on the Miami scene. Places like the Design District, Wynwood, and Brickell have really taken the opportunity to experiment with technique and more elaborate dishes for the palate. I enjoy going out and exploring all of them.
Happy dining!
By Jennifer Agress | Miami Editor