Culinary Power Players

Shareef Malnik

The Forge is more than a restaurant; it’s a landmark that played a significant role in the revival of Miami Beach. So it’s no wonder that when owner Shareef Malnik closed its doors for renovations in early 2009, the city’s elite were left with a gap in their schedules and hunger pains in their stomachs. The reopening can’t come soon enough. As news trickles out that the Forge is gearing up to unveil its new décor, those in the know are working themselves up into a frenzy in anticipation. While he is mum on the details, Shareef has an eye for design, a love for luxury, and an inherent knowledge about what it takes to make a restaurant last. He grew up in the Forge; His father, Al Malnik, opened the restaurant in 1968, and Shareef joined the team when he was just 13. He took over the operations in the 1990s, after he returned to his hometown from extensive world travels (during which time he married a member of the Saudi Arabian royal family). Today, Shareef is the epitome of Miami Beach royalty, the Forge is his kingdom, undergoing a renaissance.

Haute Living: How long have you been in Miami? What neighborhood?
Shareef Malnik: Miami Beach. I attended Miami Beach Senior High School, University of Miami Business School, and UM School of Law. I live in South Beach on Ocean Drive.

HL: Which restaurants do you currently operate?
SM: I am just finishing renovating The Forge in Miami Beach and in the process of designing The Forge in Dubai.

HL: When did you first become interested in a career in the restaurant/culinary industry? What about it sparked your interest?
SM: Having traveled with my family, I have been influenced by restaurants around the world. My father opened his first restaurant when I was 10 years old and it fascinated me.

HL: Who taught you the tricks of the trade in this industry? What are some of the lessons that have stuck with you?
SM: I have been working in restaurants since I was 13 years old. I started peeling potatoes and have worked on every station. I feel that while I have been a student in the hospitality industry all my life, one never stops learning. There is a new challenge and reward every day.

HL: What type of crowd do your restaurants and cuisine appeal to?
SM The Forge is intentionally designed to appeal to a diverse crowd. It’s all about quality and a great time. It’s about community and people feeling like they are at home; not in their dining room, but in their living room with friends.

HL: The restaurant industry is always changing. How do you continually attract the attention of elite diners in Miami?
SM: I consider every diner elite and special. We attract everyone, from those with discerning tastes in food and wine to the culinary novice. A key element of my restaurant is accessibility. We have crafted a place that offers a variety of experiences for everyone.

HL: Who is behind the designs of your establishments?
SM: Designer Francois Frossard.

HL: Other than your own, what is your favorite place to dine in Miami? And around the world?
SM: I have great memories of dining experiences, from street food taquerías in Mexico City to the courtyard at Plaza Athénée in Paris.

HL: Describe your dream restaurant.
SM: I am attempting to built it as we speak.

HL: What are some of the strangest requests/special orders that you recall?
SM: There is no request I consider strange and they are all special.

HL: What has been the impact of the South Beach Wine & Food Festival on the local culinary scene?
SM: It put Miami on the culinary map.

HL: Where was the last place in Miami that you went for fine dining?
SM: Palme d’Or at the Biltmore—an exquisite journey though French cuisine.

HL: When not in your kitchen, where would we find you on a Friday night?
SM: Floating around in my dining room.

HL: You never leave home without…
SM: My iPhone.

HL: Describe Miami in three words:
SM: HAUTE, HAUTE, HAUTE!

HL: What’s your favorite pastime?
SM: Adventure sports, design, and dining.

HL: What are your predictions for Miami’s restaurant scene in 2010?
SM: Aside from our local talent, Miami is finally beginning to attract talent from around the world. Miami now has many great restaurants rather than just numerous restaurants.

HL: Miami is quickly becoming recognized as a culinary force to be taken seriously. Why should an Haute Living reader choose to dine at your restaurant?
SM: We offer a multi-layered restaurant experience with great attention to detail. When you come, we hope you will agree.

Michael Chow

Known for his MrChow empire, Michael Chow has been in the restaurant business for more than 30 years. His restaurants specialize in highly sophisticated Beijing cuisine and have flourished in the world’s hottest cities, including London, Beverly Hills, New York, and Las Vegas. His creative visions go beyond the culinary world to include the worlds of design and architecture (and seemingly some psychic abilities, noted by his keen eye for predicting trends). In August 2009, he and his beautiful wife Eva brought their special brand of haute Chinese cuisine to the W South Beach, further elevating the notion that Miami’s dining scene is worthy of national praise.

Haute Living: Where are you from?
Michael Chow: I was born in Shanghai.

HL: When did you first become interested in a career in the restaurant industry? What about it sparked your interest?
MC: I opened MrChow in London in 1968. I wanted to open a restaurant to show the West how sophisticated Chinese cuisine is, and show how misunderstood Chinese food is amongst the general Western public, who grew up thinking that Chinese food was only what they could order from small, local Chinese restaurants. China is a big country with many regional, social, and occasional levels of food. Our intention was—and still is—to bridge the gap between East and West.

HL: What type of crowd do your restaurants and cuisine appeal to?
MC: Our restaurants have always attracted an extremely creative and open-minded crowd. On any given night, you will find a collection of artists, actors, musicians, and other public figures dining in a MrChow restaurant. The vibe is extremely high-end and sexy, and it attracts people who like to feel like they are a part of the action.

HL: The restaurant industry is always changing. How do you continually attract the attention of elite diners in Miami?
MC: We don’t have any specific clients in mind. People love those who love them. We are very fortunate to say that we enjoy certain creative, artistic, and beautiful client followings in different cities. They appreciate our efforts, whether that is bringing the best star chefs from China or designing and investing to create a restaurant space that lasts decades. We are always working hard to recreate ourselves and yet still maintain consistency.

HL: Miami is quickly becoming recognized as a culinary force to be taken seriously. Why should an Haute Living reader choose to dine at your restaurant?
MC: I agree that the culinary scene in Miami is growing tremendously. MrChow offers guests authentic Beijing cuisine, and we have introduced several new dishes at the Miami location that blend in perfectly with the classic menu items. Anyone looking for a genuine culinary experience will certainly find that at MrChow.

HL: Who is behind the designs of your establishments?
MC: We do our own designs. I attended the Central Saint Martins College of Art and Design, where I studied and fell in love with architecture. I am extremely involved with every aspect of my restaurants’ design, and my wife, Eva, is a tremendous influence on me. Eva and I work very closely on every aspect of design.

HL: Other than your own, what is your favorite place to dine in Miami?
MC: We really enjoy Casa Tua.

HL: Describe your dream restaurant.
MC: MrChow Miami.

HL: What are some of the strangest requests/special orders that you recall?
MC: When we had to serve 80 people individually, course by course.

HL: Where was the last place in Miami that you went for fine dining?
MC: Before we left Miami last week, we had a great breakfast at the Setai.

HL: When not in your kitchen, where would we find you on a Friday night?
MC: Friday evenings you can find me at a local cinema.

HL: Tell us something about you that no one knows.
MC: I am like a book. Everyone knows me but may not understand me completely.

HL: You never leave home without…
MC: A picture of my daughter and my mini tape measure.

HL: Describe Miami in three words:
MC: Hot, interesting, and sexy.

HL: What’s your favorite pastime?
MC: I enjoy watching films and visiting museums.

HL: What are your predictions for Miami’s restaurant scene and culinary trends in 2010?
MC: I am very hopeful and optimistic about Miami in every way, including the outlook for the restaurant scene.

HL: What is the most elaborate meal that you have prepared for a guest in one of your restaurants?
MC: We recently hosted the Cartier Art Basel dinner. That was a very beautiful elegant dinner.

Chef Michael Schwartz

Known for his delectable and unpretentious food, Chef Michael Schwartz is the owner of one of the most celebrated restaurants in Miami: Michael’s Genuine Food & Drink, in the Design District. Throughout his career Michael has received critical acclaim from top publications, and he was a 2009 nominee for the James Beard Award for Best Chef: South. Since the age of 16, Schwartz has been fascinated by the art of cooking. He revolutionized the Miami culinary scene in 1994 with the opening of the South Beach landmark Nemo. Today, he continues to dazzle diners, who flock to his casual neighborhood restaurant to indulge in his special brand of organic farm-to-table cuisine.

Haute Living: Who taught you the tricks of the trade in this industry? What are some of the lessons that have stuck with you?
Michael Schwartz: So many people that I’ve met over the years have influenced me and taught me so many valuable lessons. One of the most important lessons I’ve learned is that hard work and long hours pay off.

HL: What type of crowd does your restaurant and cuisine appeal to?
MS: Michael’s Genuine has attracted a very diverse group of diners who are rubbing shoulders with the who’s who of the community elite on any given night. We have young families, couples young and old, and a great bar scene with familiar faces. We like to think anyone can come into the restaurant and feel welcome.

HL: How do you continually attract the attention of elite diners in Miami?
MS: It’s not really about a conscious decision to appeal to what we think people might want. I’ve always cooked what I love to eat, what my family loves to eat. I think there’s something about people responding to the honesty of that. The product we’re turning out is very personal.

HL: Miami is quickly becoming recognized as a culinary force to be taken seriously. Why should an Haute Living reader choose to dine at your restaurant?
MS: The ingredients are the stars at the restaurant. Our menu changes daily because we really focus on supporting our local producers. We work around them, what they’re growing, catching, and raising. So readers can expect only the freshest foods, stripped of pretense. Preparations are real and simple.

HL: Who is behind the design of your establishments?
MS: Carl Myers is my designer. He did a great job with the place. He is working on my place that we’re opening in Grand Cayman, Michael’s Genuine Food & Drink Camana Bay. It’s a beautiful development with a few Miami transplants, like Books & Books and, soon, Ortanique.

HL: Describe your dream restaurant.
MS: It can’t get much better than what I’ve got, but what I’m going to do eventually here and what is already in the works in Cayman is a restaurant garden—talk about fresh and local.

HL: What is the most elaborate meal that you have prepared for a guest in one of your restaurants?
MS: A 10-course tasting, which is totally not what we’re about, but I did it anyway.

HL: What has been the impact of the South Beach Wine & Food Festival on the local culinary scene?
MS: We owe a lot to Lee Schrager and the Festival. It’s really helped put Miami in the global culinary spotlight. It draws huge names and, with them, huge crowds. So, it’s a nice shot in the arm for tourism but we can’t deny that it has boosted the confidence of our local dining scene. I think it can also be credited with big-name chefs wanting to open up satellites of their flagship restaurants down here. At the end of the day, you hope that this infusion of money and culinary firepower stimulates our local talent, so more chef-driven places crop up.

HL: Where was the last place in Miami that you went for fine dining?
MS: Hakkasan at Fontainebleau Miami Beach. The dumplings are killer.

HL: When not in your kitchen, where would we find you on a Friday night?
MS: At home, cooking dinner with my wife and kids.

HL: Tell us something about you that no one knows.
MS: I was a jewelry maker. I made my wife’s wedding ring.

HL: You never leave home without…
MS: My Converse sneakers.

HL: Describe Miami in three words.
MS: Layered, colorful, and sunny.

HL: What’s your favorite pastime?
MS: Gardening.

HL: What are your predictions for Miami’s restaurant scene and culinary trends in 2010?
MS: More intimate, chef-driven places. At least I’d like to see that. And no more steakhouses or pizza places, please!

HL: What are some of the strangest requests/special orders that you recall?
MS: Those requests that come in from people on very restricted diets. We’re not talking one food allergy…They’re allergic to everything! Hold the peanuts, the meat, the dairy. Sometimes I wonder, what do these people actually eat?

Chef Michelle Bernstein

Michelle Bernstein began her career as a professional ballerina, but after just one class in nutrition, she tossed her slippers and hit the kitchen, where she found her true calling. This Miami native is celebrated for her innovative dishes, which are spiced with her brand of Latin flair. Her vibrant personality and divine cuisine have put her on the national map, and earned her the prestigious James Beard Award for Best Chef: South, in 2007, for her work at her signature restaurant Michy’s. She is the author of Cuisine a Latina and has co-hosted The Melting Pot on the Food Network. Last year, she opened a second establishment in Miami, Sra. Martinez, where she puts her signature Latin spin on traditional Spanish tapas. The innovative establishment, located in a former post office in the Design District, was named one of the best new restaurants in 2009 by Esquire. She also operates Michelle Bernstein at the Omphoy Ocean Resort in Palm Beach.

Haute Living: Who taught you the tricks of the trade in this industry? What are some of the lessons that have stuck with you?
Michelle Bernstein: Every chef I have worked for or with has taught me something. Of course my mother taught me how to use spices and add flavor to food. Some tricks: using a spoon to peel ginger instead of a knife or peeler; softly blow polenta into a pot of warm liquid rather than just pouring it in for a creamy polenta without lumps; economy of movement is the most important part of being a quick, efficient line cook. And always believe in what you’re doing; if not the customers will taste it!

HL: What type of crowd do your restaurants and cuisine appeal to?
MB: Hopefully everyone!

HL: Miami is quickly becoming recognized as a culinary force to be taken seriously. Why should an Haute Living reader choose to dine at your restaurants?
MB: Because I LOVE what I do, search out the absolute best products to cook, love to take care of people, and have the most wonderful husband and partner that runs the front side of our businesses.

HL: Who is behind the designs of your establishments?
MB: My sister, Nicky Bernstein; she’s amazing.

HL: Other than your own, what is your favorite place to dine in Miami? And around the world?
MB: In Miami: La Camaronera, Hy Vong, Japanese Market on 79th Street, Garcia’s Seafood Grille, and Cote Gourmet. Around the world: Cal Pep in Barcelona; Arzak in San Sebastian; hot dogs in Central Park;  Aburiya Raku and Bartolotta in Las Vegas, Restaurant Daniel and Sushi of Gari in New York; Pizzeria Bianco in Phoenix; street food in Malaysia, the fish market in Tokyo…

HL: Describe your dream restaurant.
MB: Ten seats all sitting around an open kitchen. My husband serving, me cooking, and that’s it!

HL: What is the most elaborate meal that you have prepared for a guest in one of your restaurants?
MB: A 10-course tasting menu to a group of men that had an evening called “Boys Night Out.” They wanted the best, so I went all out. It was at Michy’s, and I spared no expense.

HL: What are some of the strangest requests/special orders that you recall?
MB: French Dressing? What exactly is that? Also, a man I highly respect was on a special diet recently and asked me to puree all of his food; no, he didn’t have a tooth problem.

HL: What has been the impact of the South Beach Wine & Food Festival on the local culinary scene?
MB: It’s made us better as chefs and restaurateurs. It teaches us about new trends and allows us to feed the best chefs, cooks, and eaters in the world.

HL: Where was the last place in Miami that you went for fine dining?
MB: Palme d’Or at the Biltmore Hotel.

HL: When not in your kitchen, where would we find you on a Friday night?
MB: You wouldn’t. If I’m not in the kitchen, I’m near it!

HL: Tell us something about you that no one knows.
MB: My ears move when I smile.

HL: You never leave home without…
MB: An apron.

HL: Describe Miami in three words:
MB: Colorful, sexy, and spicy.

HL: What’s your favorite pastime?
MB: Dancing.

HL: What are your predictions for Miami’s restaurant scene and culinary trends in 2010?
MB: More locally owned, small specialty restaurants, more Korean and/or Vietnamese restaurants, and more food trucks.

HL: The restaurant industry is always changing. How do you continually attract the attention of elite diners in Miami?
MB: We are always growing, always changing, always learning. Never, ever be trendy but keep up with trends.

Celeste Fierro & Chef Todd Mark Miller

STK is known for bringing a feminine flair to the typical steakhouse, thanks to the touch of Celeste Fierro, the senior vice president of The One Group, the company behind STK and a host of other restaurants, hotels, and lounges. The New York native got her start in the industry through special event planning, which eventually led to the opening of One Little West 12th, an event space in the Meatpacking District. That company has grown into The One Group, a bicoastal brand with the hautest venues under its umbrella. To reign over the new STK Miami, in the Gansevoort South, Celeste brought down Chef Todd Mark Miller, who is known for not only being hot, but also haute—his menu once included a $100 foie gras-and-Kobe beef-enriched Philly cheesesteak.

Haute Living: Where are you from?
Celeste Fierro: New York City

HL: How long have you been in Miami? What neighborhood?
CF: I have been coming to South Beach for years, for weekend escapes.

HL: Which restaurants do you currently operate?
CF: STK in New York, Los Angeles, and Miami; One in Manhattan; and Bagatelle in New York and Turks and Caicos.

HL: When did you first become interested in a career in the restaurant/culinary industry? What about it sparked your interest?
CF: I’ve always loved entertaining, which led me to event production and now restaurants.

HL: Who taught you the tricks of the trade in this industry? What are some of the lessons that have stuck with you?
CF: A fellow restaurateur, John Scotto, taught me how to be attentive. Treat every customer as if they were your only customer.

HL: What type of crowd do your restaurants and cuisine appeal to?
CF: The good thing about our restaurants is that they appeal to everyone.

HL: The restaurant industry is always changing. How will you continually attract the attention of elite diners in Miami?
CF: We’re going to provide the Miami market with a lively steakhouse that intermingles good music, delicious food, great cocktails, style, fashion, and fun.

HL: Miami is quickly becoming recognized as a culinary force to be taken seriously. Why should an Haute Living reader choose to dine at your restaurant?
CF: The typical steakhouse menu is outdated. STK’s menu brings innovative cuisine to Miami. For example, one of our signature dishes is the Shrimp Rice Krispies.

HL: Who is behind the designs of your establishments?
CF: Lionel Ohayon of ICrave Design Studio.

HL: Other than your own, what is your favorite place to dine in Miami?
CF: Sardinia Ristorante has fantastic food.

HL: Describe your dream restaurant.
CF: A comfortable, casual, chic restaurant with great food and service. A restaurant should be about the experience, not just the food and service.

HL: What is the most elaborate meal that you have prepared for a guest in one of your restaurants?
CF: A five-course dinner for two with caviar, seafood platters, steaks, and chocolate soufflé.

HL: What are some of the strangest requests/special orders that you recall?
CF: A famous football player staying in the Ganesvoort South ordered a rack of lamb for breakfast from the restaurant.

HL: Where was the last place in Miami that you went for fine dining?
CF: Casa Tua

HL: When not in your kitchen, where would we find you on a Friday night?
CF: Relaxing in the comfort of my own home with good company.

HL: Tell us something about you that no one knows.
CF: I have a knack for interior designing.

HL: You never leave home without…
CF: Sunscreen, lip gloss, and my BlackBerry.

HL: Describe Miami in three words:
CF: Weather, water, and wild.

HL: What’s your favorite pastime?
CF: Sitting on the beach, sipping a Margarita.

HL: What are your predictions for Miami’s restaurant scene and culinary trends in 2010?
CF: I think the South Beach market is steering away from nightclubs to restaurants and lounges.

HL: What has been the impact of the South Beach Wine & Food Festival on the local culinary scene?
CF: It’s helping to put Miami on the map for fine dining.