Introducing Carna, a contemporary Steakhouse concept helmed by the legendary butcher, Dario Cecchini whose mission is to protect the art of butchery with the belief that all cuts of meat can be utilized when cooked properly, eliminating waste and promoting sustainability.
Umami Burger is a revolutionary burger concept based around umami, the Japanese "Fifth Taste."
Led by Chef Jose Icardi, LEYNIA is an Argentinean Grill inspired by flavors from Japan, melding the rustic allure of open flame cooking with the iconic, modern setting of the Delano Hotel in Miami's South Beach.
Diez y Seis
Led by Chef Jose Icardi, Diez y Seis is a Mexican restaurant with a renegade take on classic cuisine. Paying homage to Mexico's culinary contributions, Diez y Seis delivers a twist on the classics, at the iconic Shore Club South Beach.
Tres by José Andrés
Tres by José Andrés offers comfort food with a twist in a cozy sanctuary of intimate alcoves and inviting fireplaces in the lobby of SLS Hotel Beverly Hills.
West Hollywood restaurant meets Hollywood lounge, Hyde Sunset Kitchen + Cocktails represents the next evolution in Los Angeles hospitality and nightlife.
Red Square Restaurant & Vodka Lounge
Red Square at Mandalay Bay Resort & Casino is the premier dinner, cocktail, and nightlife destination.
Kumi Japanese Restaurant + Bar
Kumi features Chef Akira Back’s world famous cuisine – a modern Japanese menu with a Korean American twist.
Citizens Kitchen and Bar
Citizens Kitchen & Bar features a creative and contemporary take on American food. Located in the heart of Mandalay Bay in Las Vegas, Citizens serves breakfast, lunch, and dinner 7 days a week, 24 hours a day.
Named as one of Time’s “100 Most Influential People" and awarded “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator,…
Chef Danny Elmaleh, the culinary mastermind behind many of sbe’s most renowned restaurants, is best known for his award-winning concept, Cleo.
Known for his inventive style and expert execution of traditional Japanese sushi, Uechi is a trendsetter in the contemporary sushi world.
Chef Michael Schwartz is known in Miami and beyond for his delicious, straightforward fare made with fresh, thoughtfully sourced ingredients.
Opening on December 21, Carna was conceptualized by award-winning Dario Cecchini, the legendary eighth-generation celebrity butcher from the village of Panzano in the Chianti region of Tuscany, Italy.…
Named as one of Time’s “100 Most Influential People" and awarded “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup.
A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning group of 22 restaurants plus a food truck located throughout the country and in Mexico City. Andrés is a committed advocate of food and hunger issues and is known for championing the role of chefs in the national debate on food policy. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty by using the power of food to empower communities and strengthen economies. In 2015 he premiered his documentary “Undiscovered Haiti” giving viewers an unprecedented look into this beautiful country. Andrés’ work has earned awards and distinctions such as Outstanding American by Choice, awarded by President Barack Obama and the McCall-Pierpaoli humanitarian award. In 2015, he was named EY Master Entrepreneur of the Year in Greater Washington for his leadership and impact on the global business community and awarded the Congressional Hispanic Caucus Institute’s Chair’s Medallion Award. For more information, visit www.JoseAndres.com
Chef Danny Elmaleh, the culinary mastermind behind many of sbe’s most renowned restaurants, is best known for his award-winning concept, Cleo. He draws from diverse cultures to create richly textured shareable plates, which encourage a warm, social dining experience.
Elmaleh’s interest in cross-cultural cuisine was first inspired by his experience growing up with a Moroccan father and Japanese mother. He trained at the prestigious Culinary Institute of America in New York and began his career at Jean Moulin in Japan. He went on to work in the kitchens of Ristorante Giannino in Milan and Melisse and Lemon Moon in Los Angeles. In 2006, Elmaleh opened his own restaurant, Celadon, and was dubbed a Rising Star Chef by StarChefs.com the following year. At Celadon, he met Katsuya Uechi and their relationship led him to his current role at sbe.
Known for his inventive style and expert execution of traditional Japanese sushi, Uechi is a trendsetter in the contemporary sushi world. Katsuya, his collaboration with sbe, has become a touchstone for hip dining in Southern California, Miami and the Middle East.
Katsuya was named one of the Best New Restaurants of 2007 by Travel + Leisure Magazine and heralded as “one of the most exciting restaurants to open in Los Angeles in years” by Food & Wine Magazine the same year. With new locations in Miami, Las Vegas, Nassau and Dubai, Katsuya’s expert cuisine has become known internationally. Chef Uechi brings over three decades of culinary and restaurant-operation expertise to his role at sbe. In addition to Katsuya, Uechi currently operates Katsu-ya, Izaka-ya and Kiwami restaurant concepts.
James Beard Award-winning chef/restaurateur Michael Schwartz shares his passion for where food comes from at his flagship neighborhood bistro, Michael’s Genuine® Food & Drink, which opened in Miami's Design District in 2007. Branching out from this straightforward approach celebrating fresh, simple, and pure ingredients in season, Michael has since successfully developed complementary concepts that form The Genuine Hospitality Group of restaurants, focusing on great service and delicious food, with a genuine culture embraced by employees and guests alike. The Chef’s restaurants have received accolades including 10 Best New Restaurants (New York Times: Michael’s Genuine Food & Drink,) 50 Best New Restaurants (Bon Appetit; Cypress Tavern) and Top 25 Best Pizza Places in the U.S. (Food & Wine Magazine; Harry’s Pizzeria,) and Schwartz was honored with the inaugural Snail of Approval by Slow Food Miami in addition to Best Chef by Miami New Times.
Harry’s Pizzeria® (Est. 2011) is a neighborhood American pizzeria with locations in the Design District and Coconut Grove, a hip, casual joint for people who love pizza, but who also crave and gather around innovative, genuine cooking. Cypress Tavern is an American Grill and Cocktail Bar rooted in top notch food and service with an old world sensibility. ella pop-up café in Palm Court is open for breakfast, lunch and late afternoon food and drink – the perfect shopping break, especially at happy hour. Schwartz’s partnership with Royal Caribbean began with a farm-to-ship program in 2011 at 150 Central Park on Oasis and Allure of the Seas (soon to be Harmony of the Seas in 2016), and now extends to Quantum Class ships (Quantum Est. 2014, Anthem Est. 2015, Ovation Est. 2016) in Michael’s Genuine Pub®.
In addition to expanding the Harry’s Pizzeria brand to a multiple unit operation over the next three years, The Genuine Hospitality Group’s partnerships with Related Group, Terra Group and sbe have confirmed projects on the horizon, including the opening of Fi’lia at SLS Brickell, Paraiso Bay (Edgewater, Miami, 2018) and Park Grove (Coconut Grove, Miami, 2018). For more information visit thegenuinekitchen.com.
My Name is Dario Cecchini and my family have been butchers for eight generations, father to son. I try to maintain the high values of my work and my family’s traditions. I always say that a man is like a tree: he must have his feet, his roots, planted firmly in the earth, traditions; and his head, the crown of the tree, must be in the sky, in the contemporary world. Having respect of the animal, of it’s life, of it’s death, and using everything to the very last tendon with conscience is what I have been doing every day for the past 40 years. I am a butcher from head to tail. My beef and my pork aren’t of any specific breed and they are raised in Catalonia, Spain, by people that I have known for over 20 years and that I trust deeply. Sometimes the beef might be of the Chianina breed and it comes from the Manetti family in the splendid Fontodi farm in Panzano in Chianti.
Disruptive Restaurant Group Events & Catering
Whether you are planning an intimate dinner or lavish corporate gala, our Events & Catering Team will make sure your event is elegant and unforgettable.
We offer customized menus by our James Beard Award-winning Chefs, premium mixology and full-service event production.