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COM 2017


Chef Eileen Andrade

Chef Eileen Andrade

FINKA Table & Tap

Chef Eileen Andrade is the mastermind behind West Kendall’s FINKA Table & Tap. FINKA Table & Tap features Cuban, Peruvian and Korean cuisines. Links to Chef Page

Chef Michael Beltran

Executive Chef / Partner

Miami born and bred Michael Beltran grew up in Little Havana where every night his family would gather around the table for a traditional Cuban meal, except on game nights.

Chef Michelle Bernstein


Michelle Bernstein is a James Beard Foundation Award-winning chef from Miami, Florida. She has drawn widespread acclaim for her culinary skills and as an expert in Latin-style flavors of cooking.

Chef Daniel Bouza

Executive Chef at PokéBao

It was at Nobu Lana’I that Daniel found a passion for Hawaiian styled, Asian inspired foods such as the Poké bowl. The former Makoto Sous Chef is now creating his own style and bringing it to Miami to be shared with all of you.

Chef Adrianne Calvo

Chef Adrianne’s Vineyard Restaurant and Wine Bar

Chef Adrianne’s restaurant and wine bar was featured in the Miami New Times’ Best of Miami as having a “cozy, rustic charm.” Her Napa Valley inspired restaurant offers a wide selection of her one of a kind “Maximum Flavor” infused dishes.

Chef Erica Cruz

Chef Nummies Bake Shop

After years of baking as a hobby, Erica Cruz decided to quit her day job, and head back to school. She attended Johnson & Wales University where she honed her skills in the world of baking and pastry. While in school, Erica worked as a pastry cook, and further developed her knowledge of the kitchen.

Chef Rey De La Osa

Publix Aprons Cooking School

Rey began his Publix career in 1999 in Customer Service. While attending Johnson & Wales University, Rey worked at The Four Seasons Hotel in Miami. In 2008, Rey transferred to the Prepared Foods Department at Publix Greenwise Market in Boca Raton to pursue his culinary career. Rey began working at the Plantation Publix Aprons Cooking School in 2010 to share his culinary passion with others.

Chef Cindy Hutson

Ortanique on the Mile

Hutson’s culturally diverse and seasonally driven culinary style is heavily influenced by her extensive travel and food history. Her signature “Cuisine of the Sun” is a self-coined approach that means to create without limits and cook everything under the sun, infusing nuances of her famous island flavors throughout.

Chef “Juca”

Executive Chef at Tutto’s Pizza & Pasta

Chef “Juca” specializes in Italian cuisine, which he has served from New York City to South Beach. He opened Tutto’s Pasta in 1994, followed by Tutto’s Pizza in 1997.

Chef Anderson Osorio

Executive Chef at 320 Gastrolounge

Born in Peru, Chef Anderson Osorio arrived to the United States at the age of 18. He found his first job in the kitchen and discovered a new passion – preparing Peruvian, French, Italian and Japanese cuisines.

Chef Benoit Rablat

Executive Chef at La Fresa Francesa Petit Café

At La Fresa, Sanchez and chef-owner Benoît Rablat turn out precise French café fare while keeping in mind the neighborhood bustling outside. The aptly named “Un Cubano in Paris” is a case in point. A pork shoulder is soaked in milk and rubbed with garlic and paprika before a four-hour braise in white wine.

Chef Richard Wilson

Resident Chef, Publix Aprons Cooking School

Chef Richard is New York born and Florida raised. He graduated from the Florida Culinary Institute with a degree in Culinary Arts. While working in various places on the east and west coast of Florida, Richard developed strong techniques in Floribbean-style cuisine.

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