A chat with Chef Jose Mendin of Pubbelly Global

DiningOut Miami sits down with beloved chef and restaurateur, José Mendin of Pubbelly Global

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It wasn’t always a life goal for Ilkay Suuctugu to be a chef, but once she stepped foot in the kitchen, there was no going back. Born and raised in Turkey, Suuctugu studied Culinary Science and Hospitality Management before moving to America to work as a Prep Cook for the

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An entrepreneurial spirit fuels her life as a baker, educator, and writer It was Pamela Wasabi’s diagnosis of a thyroid condition at just 19 years old, along with her eventual pregnancy, that paved the way for her current life path. After ignoring her thyroid condition for years, once she became pregnant

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From the Spring 2019 print issue Master Chef Hing Fing Chan of MR CHOW Miami Beach DiningOut: What drew you to a career in cooking?Hing Fung Chan: At first, being a chef was just a job for me. However, after a while, I became more and more intrigued with cooking, especially as

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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

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Macchialina Welcomes Ruggero Vittorini as Chef de Cuisine

[caption id="attachment_7293" align="alignnone" width="618"] Ruggero Vittorini (front) and the Macchialina team[/caption] Ask anyone in Miami, and they’ll tell you—when you want a good Italian meal in South Florida, you head straight to Macchialina {820 Alton Road, Miami Beach; 305.534.2124}. Helmed by Executive Chef, Owner and James Beard Award Semifinalist, Michael Pirolo,

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Chef Matt of Miami's MR CHOW

There’s a reason Master Chef Hing Fung Chan, or “Chef Matt” (as we all know him), has been the Executive Chef of Miami’s MR CHOW {2201 Collins Avenue, Miami Beach; 305.695.1695} since it first opened nearly a decade ago. Born in Hong Kong, China—where his culinary career began in 1992—Chef Matt committed

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Getting to Know Chef Benjamin Murray

As Chef De Cuisine of Pao by Paul Qui {3201 Collins Avenue, Miami Beach; 786.655.5600}, there’s nothing Benjamin Murray can’t do. He developed a passion for cooking at a young age, learning to fuse ingredients and techniques from both his mother’s native Japan and his father’s traditional American cooking. That

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Pastry cocktails from Nobu Miami

World-renowned for its imaginative blend of Peruvian and Japanese cuisine, Nobu Miami has become the benchmark for everything fusion. Blending cuisines by way of ingredients and techniques, every Nobu restaurant encourages fusion throughout the menu. This thread of collaboration has resulted in Nobu Miami’s newest pastry cocktail menu. Crafted by

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Gastronomia Italiana

Lincoln Road has been a Miami Beach hotspot since it was first paved in the 1920s, heralded for its top-notch people watching and, with its lines of restaurants spilling out onto the streets, distinctly European feel. And when Quattro Gastronomia Italiana {1014 Lincoln Road, Miami Beach; 305.531.4833} joined the scene in 2006,

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Chef Amiro Cruz on How to Make the Perfect Steak

Miami’s Cuban influence and waterfront location hasn’t always made it a prime spot for the traditional American steakhouse—but when steak guru Wolfgang Zwiener brought his namesake New York steakhouse to the shores of Biscayne Bay in 2013, it solidified the fact that Miami had become one. Hovering over Downtown Miami

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Executive Chef Santiago Gomez

[caption id="attachment_5689" align="alignnone" width="745"] Executive Chef Santiago Gomez[/caption] Just one year ago, Miami got its first-ever Mexican-style marketplace and taqueria, a place we all know and love as Tacology {701 South Miami Avenue, Brickell; 786.347.5368}. Jutting out of the fourth floor of posh Brickell City Centre, almost “floating” over shoppers passing

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