Featured Chef March 5, 2012

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JUVIA Chefs

Miami Spice Lunch at Juvia Miami Beach


“Our goal for Juvia was to offer diners an elegant experience with amazing food, great drinks and attentive but unpretentious service in a one-of-a-kind setting.”



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JUVIA Chefs

Miami Spice Lunch at Juvia Miami Beach

Laurent Cantineaux: A Parisian native, Laurent has traveled the globe, dazzling diners with his sublime cuisine and French technique. After graduating from culinary school, Laurent, a protégé of Daniel Boulud – one of the worlds most celebrated chefs – got his start in the industry as a pastry chef. For the past 25 years, he has helmed the kitchen at award-winning restaurants on four different continents. Now, as executive chef/partner of Juvia, he’s helped create a menu that combines his signature style with indigenous Florida products and South American ingredients. In addition to cooking at Juvia, he oversees kitchen operations on properties he co-owns with Alexandra and Jonas Millan, including Bonito St. Barth and Café Atlantique in Caracas.

Sunny Oh: Born in Seoul, South Korea chef Sunny has always been fascinated by the ocean. At age 5, his parents migrated to Florida, where a life spent beachside naturally lead to Sunny immersing himself into saltwater fishing.  When not out at sea or working at neighborhood restaurants, he experimented in his own kitchen with a variety of fresh catches, offering him a hands-on education in seafood cookery. In fact, in 2001 he was tapped by Nobu New York - the flagship restaurant of chef Nobu Matsuhisa - to serve as North America’s first-ever, non-Japanese executive sushi chef. With over 20 years in the restaurant industry, as executive chef of Juvia, Sunny showcases his unrivaled skills at preparing creative raw and cooked fish specialties infused with Asian flavors and ingredients.


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