CRAFTED IN THE KITCHEN
where passion meets culinary artistry on every plate. Our chefs meticulously prepare each dish using the finest ingredients and expert techniques. From comforting classics to innovative creations, every bite tells a story of dedication and love for food. Join us on a journey of taste and let our kitchen creations delight your senses.
FRESH INGREDIENTS
We pride ourselves on sourcing only the freshest ingredients available. From vibrant fruits and vegetables to locally sourced meats and seafood, we believe that the foundation of exceptional cuisine starts with the best produce. Our commitment to freshness ensures that each meal is bursting with flavor and nutrition. Join us in savoring the goodness of farm-fresh ingredients, handpicked to elevate your dining experience to new heights.
THE KITCHEN
BENJAMIN GOLDMAN
Executive Chef
Benjamin Goldman's culinary journey began with a foundation in molecular and micro-biology at the University of Central Florida, before fate steered him back to his true passion. Influenced by his mother's traditional Jewish cooking, he embarked on a path of culinary exploration, refining his skills at Johnson and Wales University and renowned establishments like Talula and Clio/Uni. From there, Goldman's career soared as he assumed leadership roles at establishments like SHIKANY, Seaspice, and Komodo, where he transformed dining experiences with his innovative approach to Pan Asian cuisine.
Transitioning to a plant-based focus, he co-launched Planta, earning accolades including a James Beard award nomination and Miami Magazine's Best Chef title. Now, Goldman leverages his expertise in culinary consulting for High Net Worth Individuals globally, while advocating for mental health awareness in the hospitality industry as a Burnt Chef Project ambassador, embodying a holistic approach to cooking and well-being.
PATRICK KIRCHNER
Chef De Cuisine
Born in Germany raised in the south of France, I grew up in a 600yr old farmhouse with livestock and a farm to table approach to the culinary arts. After college at age 18, I studied Hotel Management in Montreux Switzerland with a focus on Food & Beverage as well as the culinary arts. After graduating, I spent the next 8 yrs. apprenticing and interning in some of Switzerland’s finest, 1 to 3 Star Michelin restaurants. My training had a strong emphasis on preparing traditional European cuisine.
After my European studies I spent 3 ½yrs. in Australia as the Executive Chef in a French restaurant called Le Classic and subsequently as Executive Chef of a Belgian Beer café in Brisbane. After coming to the US, I took an Executive Chef position in south beach Miami at a restaurant called Bâoli specializing in Mediterranean cuisine. After my time in Miami, I opened my own restaurant in Hollywood Fl, called Sage specializing in French cuisine. After a long 20yr career in the restaurant business the opportunity arose to become a private chef, catering to private parties, yachts and vacation rentals in and around south Florida and the Caribbean.
