Organic Ingredients
No seed oils. No shortcuts. Just real, clean food built around premium sourcing.
Miami's premier culinary experience
FanaticalAbout Flavor
Only the finest ingredients.
Premium organic high touch chef experience for yachts, film crews, and elite Miami clients.
Chef Driven
Every dish is crafted with precision, polish, and the kind of flavor guests remember.
Made With Love
Chef is fanatical about his food. Using the latest in science to create highly nutrient dense meals that taste great.
Tailored Service
From yachts to film sets, each menu item is shaped around your taste.
cooking journey
Clean plates. Bold flavor. Beautifully presented.
A quick look at the kind of food Crispy Mikes brings to the table: fresh ingredients, vibrant color, and polished plating built for elevated service.
Cooking with My Boy
Featured Moment
It all started as a labor of love for my son. As a single parent in New York City, I realized I had fallen into a routine I wasn't proud of, letting him order fast food almost every day. At some point, I finally said, "Enough." We started with HelloFresh, and I'll never forget having to look up what lemon zest was. That small moment changed everything. What began as a way to feed my son better turned into a passion for cooking, nutrition, and creating food people can feel good about eating. Crispy Mikes was born from that same idea: real ingredients, bold flavor, and no compromise.
Cooking with the chefs
Todd & Rossi
Chef Todd English has been a patient mentor, he's a true master chef and I've been lucky to call him a teacher and friend. Chef Rossi came in this day to help consult on the menu, I love this picture.
birria taco
MIAMI
Since moving to Miami and immersing myself in the culture, tacos became a true obsession for me - especially birria tacos. I took that inspiration and made it my own, elevating the dish with turmeric and collagen, removing the dairy, and serving it with vegan cheese in a plantain cup. It became the kind of food I love most: bold, soulful, nutrient-dense, and full of flavor without compromise.
vik hotel punta de l'est
uruguay
At Hotel Vik in Jose Ignacio, Punta del Este, I somehow managed to talk the chef into teaching me how to properly make gnocchi. The hotel itself was incredible, with an amazing staff and even a thoughtful gluten-free menu, but what made the experience unforgettable was the chef - his food had the one quality you need more than anything: he cared. Of course, I also managed to accidentally spray the sous chef in the face with pressurized cream, which made the lesson a little more memorable than planned.
Sushi
Japan
In Tokyo, sushi class was a completely different kind of lesson — precise, disciplined, and full of meaning. I learned that "sushi" actually refers to the seasoned sour rice, and "nigiri" means "to grip," which has nothing to do with fish and everything to do with technique. That experience changed the way I looked at sushi: not as raw fish on rice, but as balance, pressure, temperature, and respect for every grain.
EL GARZON
Uruguay
At Garzon in Uruguay, I had the rare opportunity to cook the entire menu and learn the discipline of open-fire cooking inspired by the mastery of Francis Mallmann. From the bread to the steak, every dish was shaped by embers, smoke, timing, and restraint, an experience that became a foundation of my cooking philosophy: master the heat, honor the ingredient, and let flavor speak.
Pasta & Pate
Tuscany
In Tuscany, we hired a group of local women from the town of Colle di Val d'Elsa, and they were an absolute joy to learn from. They taught me how to make pasta by hand the traditional way — with patience, feel, and simplicity. Pro tip: great pasta begins with quality flour from Italy or France, the right texture, and hands that understand the dough.
Moqueca
BRAZIL
Brazil was unforgettable. Aside from being a great person, Flavio Dias is an incredible chef, and I flew down to Sao Paulo while COVID was still very real in Brazil, which made the entire experience even more intense and memorable. Flavio taught me to season, then season again, and again - because Brazilian flavor is bold, layered, and unlike anywhere else - and the moqueca I learned from him has become one of my favorite dishes to cook.
Mastering Katsu
Japan
In Tokyo, I learned katsu from some of the kindest people on earth at EMC Wagyu, and the experience gave me a deep respect for the precision behind Japanese cooking. Every step mattered, the cut, the seasoning, the breading, the oil temperature, and the timing. What looked simple on the plate was actually a lesson in discipline, care, and technique. Such a JOY!
David Burke
New York
Chef David Burke is a true chef master - the kind of chef whose knowledge comes from a lifetime of instinct, repetition, and precision. I once called him to ask how long to cook a steak with a large fat cap, and he immediately said, "It won't render properly unless it's at 176 degrees." Naturally, he was right - and beyond the technique, he's also hilarious, so if you ever meet him, ask him to tell you the joke about the red and green peppers.
Trusted By Miami's Finest
Film Crews
Daily breakfast, lunch, and dinner that keeps productions energized and on schedule.
Yachts
Luxury onboard dining, custom chef service, and polished menus tailored to every voyage.
Corporate Events
Clean, high-performance meals for executive teams, launches, and premium hospitality.
Reserve the Crispy Mikes Experience
Luxury chef services with clean ingredients.
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