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

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

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

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

[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,

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

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

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

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,

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

[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

[caption id="attachment_5648" align="alignnone" width="618"] Sautéed Beef & Roasted Peppers from Artisan Kitchen & Bar[/caption] Looking to escape the bustling streets of Miami? The idyllic barrier island of Key Biscayne is only a car ride away. A short trip over the Rickenbacker Causeway gives way to a picturesque town outfitted with white