![]() They're coming because my name is on the door." As such, Schwartz says it's his obligation to provide the best food and service. "If I do a licensing deal with an operator or have a partnership, it doesn't matter how the deal is written. The Genuine Hospitality Group Michael Schwartz, who will open the Traymore at the Como Miami Beach hotel in the next few months and is planning a new eatery called Tigertail + Mary in Coconut Grove, says the success of a hotel restaurant depends on one's ability to train staff down to the line level. ![]() He notes that Miami restaurants can falter when it comes to service, but that it really is the key to maintaining a repeat clientele. "I think my intention from day one was to create a service culture at Scarpetta," he says. The chef, who is frequently seen on Food Network shows but eschews the moniker of "celebrity chef," says running any restaurant comes down to the food and good service. We chefs from out of town slap our names on a restaurant and we are overwhelmed - I'm just speaking from my own experience, but it's hard to nurture a business long distance. ![]() Sometimes it just makes sense to have a local person there. That's moving forward a bit more than in the past. "I also see a paradigm shift where local chefs are making a name for themselves. "Sometimes the hotel ownership simply want a change."Ĭonant also cites the fact that Miami's dining scene has evolved to focus on home-grown chefs. He explains that restaurant and hotel owners negotiate contracts for a set length of time, usually about five years. "It's a restaurant that I go to when I'm in town," he says, adding that it might simply be a case in which a restaurant's contract with a hotel has run its course. On the other hand, Scott Conant's Scarpetta, which opened at the Fontainebleau Miami Beach in 2008, continues to thrive.Ĭonant was saddened at the news the Dutch would close. Successful chefs and restaurateurs like Alex Guarnaschelli, Spike Mendelsohn, and Masaharu Morimoto all opened and closed eateries on the Beach in recent years. In the past few years, Miami has seen big names open and close restaurants in hotels. Just a few weeks prior, venerable chef and Nobel-prize nominee José Andrés closed Bazaar Mar at the SLS Brickell, though his South Beach establishment, the Bazaar by José Andrés, is still packing people in. A statement issued by David Edelstein, owner of the W South Beach, said executive chef Joshua Gripper will continue his role as executive chef at the utilitarian-sounding the Restaurant at W South Beach. The restaurant, located at the W South Beach, opened in 2011 and quickly earned a reputation for its innovative cocktails, American cuisine, and fantastic pies. New York-based chef Andrew Carmellini announced that his Miami Beach outpost of the Dutch would close at the end of April. In the past few weeks, two high-profile chefs with a Miami presence have announced the closing of their respective eateries.
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