About

For Executive Chef Jamie DeRosa, food is an experience that journey’s through all of the senses.  Using his eclectic spice cabinet from years of apprenticeships, globetrotting and sophisticated training, DeRosa creates dishes where the palate experiences food at its core – sweet, salty, sour and bitter – but also at its experiential essence.

Even as a young boy, food was the focal point for DeRosa; he recounts making his first paella at the age of seven alongside his grandmother.  A graduate of Johnson & Wales University in Miami, Florida, DeRosa began his formal training under James Beard Award winning chef, Allen Susser (1996-1998).

Over the next few years, his cookbook of memories filled with pages of perfecting New World cuisine; participating in Julia Child’s 86th birthday celebration (1999, Goose Gove Lodge, Maine); taking the reins of Wolfgang Puck, Orlando (2002) as executive chef; and later expanding these operations by opening Puck’s namesake restaurants in Toronto, Las Vegas and Miami.

Chapter two, four years on the west coast, began in June 2003 when DeRosa took position as Chef de Cuisine of Mark Peel’s landmark Campanile restaurant.  A marriage of modern cooking elements with European techniques, DeRosa created a market-menu inspired by ahead-of-it’s-time, farm-to-table cuisine.  Under a similar school of culinary thought, DeRosa joined the Michelin Star-rated, Patina restaurant as executive chef (2005-2007) under the direction of Master Chef Joachim Splichal.  The restaurant is celebrated as the restaurant groups flagship location offering the highest execution of culinary ideas.

Two years oversees (2007-2009) rounded out DeRosa’s culinary studies.  A three month apprenticeship at The Fat Duck in the United Kingdom gave Chef a chance to create at a restaurant, which reigned as one of the best in the world. Unconventional, playful cuisine seasoned his approach to molecular gastronomy.

In July of 2007, DeRosa left the United Kingdom and traveled to Beijing, China where as Executive Chef of Domus, he shaped a culinary experience for diners.  He offered sophisticated international cuisine that brought new concepts to the foodie-regime with daily menus, a chef’s table, private dining and an oyster bar/café.  In 2009, DeRosa returned to the states to open Taste Gastropub alongside Allen Susser, a foreshadowed ending to his culinary journey.  A fusion of gastronomy and pub, the menu presented fine dining American cuisine, which paid homage to the many successes of DeRosa’s past teachings.

Making a bold return, DeRosa’s latest venture included a local chef partnership with Geoffrey Zakarian’s team at Tudor House a restaurant located at the Dream South Beach hotel.  The breakfast, lunch and dinner concept offered gastro café fair with playful takes modern-American cuisine.

After leaving Tudor House in July of 2012, DeRosa has welcomed his first child and is actively looking for new restaurant locations in Miami that match a fun and exciting concept, that’s social, interactive and neighborly.

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