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As the holidays heat up, Alexa chatted with iconic chef Jean-Georges on his new Miami condo development and impressive international restaurant empire.
You’ve created a culinary empire of 60 restaurants in 13 countries and five continents. Now you’re partnering with developers to build a 329-unit branded condominium in the Design District: the Jean-Georges Miami Tropic Residences. Was this a long-held ambition?
A move into the hotel-residence world has been something my team and I have been planning for the past five to 10 years. I’ve always said that if I wasn’t a chef, I would be an interior designer, so I’m excited to finally step into this industry and challenge myself in new ways.
There are a few new buildings backed by restaurant groups (Major Food Group, Cipriani, etc.) rising in Miami right now. What’s the unique concept behind yours?
We are truly giving our residents a full culinary experience: from a quick coffee and pastry, to drinks at the bar, dinner and beyond. Additionally, we are working in partnership with Yabu Pushelberg on the design of the kitchens in each unit, ensuring that every resident has the best and most efficient appliances and design. I am very involved in both the interior design and layout, as well as the kitchens for the restaurants and the residences.
You opened the Matador Room at the Miami Edition in 2014. How have you seen Miami’s culinary landscape evolve?
I love how vibrant and multicultural it has always been. But especially in the last 10 years, I’ve noticed an explosion of restaurants and cuisines explored and executed really well in Miami. And especially since the pandemic, there have been a lot of hospitality groups establishing roots in Miami. There’s always a new restaurant and cuisine to try, but Joe’s Stone Crab and Stubborn Seed are my favorites.
What is your favorite local ingredient in South Florida?
Stone crab.
With so many irons in the fire, how do you maintain a clear vision and consistent flavor for your brand?
It’s the importance we place on working with local, organic and seasonal ingredients, farmers, purveyors and suppliers. No matter the cuisine or country, we are consistent in our ethos. The recipes and specific ingredients may vary, but we ensure that we stay true to our mission. Travel, education and exploration keep me hungry.
