Chef David Valencia
Chef David Valencia is credited with bringing the high-end fusion of Latin, French and Asian cuisine to the forefront of American palates. Born in Colombia, and a veteran of Alain Ducasse’s global empire, Valencia participated in the opening a series of New York City restaurants; Alain Ducasse's Adour* at St. Regis Hotel, Gabriel Kreuther's The Modern**, The Plaza’s Oak Room, EMM Group's Catch with Top Chef winner Hung Huynh, Pier 9 and other locations; Fuse in Texas, Daniel Stern’s R2L in Philadelphia, Catch in Miami and Meat Market in Palm Beach. He is now at Caviar Russe* in Miami at the Four Seasons Hotel. Chef Valencia is also working as a Consultant & Private Chef in Palm Beach County. Contact him for your chance to have Michelin quality meals for your next party or revamp your restaurant.
Chef Diego Oka
Diego Oka is a Japanese/Peruvian chef who has spent most of his career working along side chef Gaston Acurio. After working with his idol for about 4 months, he continued his career as the head chef at an Acurio restaurant in Peru at 21. Oka opened many restuaruants including Acurio and La Mar Cebicheria in San Fransisco, now he is opening La Mar at Mandarin Oriental.
Chef Niven Patel
Michael's Genuine Food & Drink's Niven Patel is leaving to open Islamorada's Cheeca Lodge and a vegetable-centric, Indian-leaning restaurant to open in Miami sometime in the future. The 32 year old spent some time in Brasserie, creating his own touches with seafood and produce from his own farm. The split is known to be cordial.
Sources: miami.eater.com, miaminewtimes.com