Chef Jean-Georges Vongerichten on his restaurant empire and new apartment in Miami

As the holidays heat up, Alexa chatted with iconic chef Jean-Georges about his new Miami condo development and impressive international restaurant empire.

You have created a culinary empire of 60 restaurants in 13 countries and five continents. It is now partnering with developers to build a 329-unit branded condominium in the Design District: Jean-Georges Miami Tropic Residences. Was this a long-held ambition?

A move into the hotel-residence world has been something my team and I have been planning for the past five to 10 years. I’ve always said that if I wasn’t a chef, I’d be an interior designer, so I’m excited to finally break into this industry and challenge myself in new ways.

There are several new buildings backed by restaurant groups (Major Food Group, Cipriani, etc.) going up in Miami right now. What is the unique concept behind yours?

We are truly giving our residents a complete culinary experience: from a quick coffee and pastry, to drinks at the bar, dinner and beyond. In addition, we are working in partnership with Yabu Pushelberg to design the kitchens in each unit, ensuring that every resident has the best and most efficient equipment and design. I am very involved in both furnishing and furnishing, as well as restaurant and residential kitchens.

You opened the Matador Room at Miami Edition in 2014. How have you seen Miami’s culinary landscape evolve?

I love how vibrant and multicultural it has always been. But especially in the last 10 years, I’ve noticed an explosion of really well-explored and executed restaurants and cuisines in Miami. And especially since the pandemic, there have been many host groups that have put down roots in Miami. There is always a new restaurant and cuisine to try, but Joe’s Stone Crab and Stubborn Seed are my favorites.

What’s your favorite local South Florida ingredient?

Stone crab.

With so many irons in the fire, how do you maintain a clear vision and consistent flavor for your brand?

It is the importance we place on working with local, organic and seasonal ingredients, farmers, suppliers and suppliers. No matter the cuisine or the place, we are consistent in our ethics. Specific recipes and ingredients may vary, but we make sure to stay true to our mission. Travel, education and exploration keep me hungry.