From Bogotá to Balfour: How Cleo Chef Camila Olarte Is Shaping Miami’s Culinary Future

Written by Eric Barton | June 16, 2025

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AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here.

Eric Barton The Adventurist

If you’ve ever wondered what it looks like when a chef with experience in Michelin-starred kitchens decides to recreate the warmth of her Colombian family table using smoky eggplant and lamb köfte, you’ll want to meet Camila Olarte.

She’s the executive chef of Cleo, the new Eastern Mediterranean restaurant at the Balfour Hotel in South of Fifth, and she’s bringing more than just lessons from The French Laundry and The Surf Club. She’s aiming to build something else—community, tradition, maybe even a little empathy—in a city still short on female chefs running their own kitchens.

I caught up with Olarte to talk about her influences, her vision, and yes, where she’s getting her pho fix on days off.

Cleo Chef Camila Olarte Miami

Olarte

Was there one person in your life who was an inspiring cook at home?

Growing up in Colombia, the kitchen was the heart of my home. In a big family like mine, it was where everything happened: laughter, storytelling, problem-solving, and of course, cooking. My mom and sisters were constantly exploring new recipes, always trying to make something special for the family. Watching them turn simple ingredients into memorable meals sparked something in me early on. It made me realize that food could be both creative and deeply meaningful. That’s what led me to pursue culinary school.

Cleo_Tomato Carpaccio

Cleo’s menu emphasizes shared plates and family-style dining. How does that reflect the way you grew up around food?

Coming from a large family, family-style dining has always been a natural part of my life. It’s more than just a way of serving food; it’s a way of bringing people together. Sharing dishes encourages conversation, connection, and presence at the table. At Cleo, I wanted to recreate that warmth and sense of togetherness, where sharing a meal becomes a reason to slow down and enjoy each other’s company.

Tomato carpaccio

Cleo_Glacier 51 Sea Bass Souvlaki Pita

You’ve worked at renowned restaurants. What lessons from those kitchens are you bringing to Cleo?

One of the biggest lessons I took from working at The Surf Club and The French Laundry is discipline. At Cleo, I emphasize the importance of integrity in our work, being fully present, responsible, and respectful of the product. I also teach my team that collaboration is key. When we work together with intention and respect, the results go far beyond what any individual can achieve alone.

Sea bass souvlaki pita

Cleo Spiced Marinated Chicken Kebab + Grilled Shrimp Skewer + Broccolini + Fried Cauliflower

Chicken kebab, grilled shrimp, fried cauliflower

You trained in Colombia and Peru, but Cleo draws on the Eastern Mediterranean. What pulled you toward that region’s flavors?

I have always been drawn to the bold, balanced flavors of the Eastern Mediterranean—the brightness of citrus, the generous use of fresh herbs like coriander and parsley, ingredients very common in South America, and the harmony between spices and ingredients. It is a cuisine that values vegetables just as much as proteins, and that balance truly reflects the way I like to cook. With Cleo, I wanted to bring that warmth, generosity, and complexity to our guests while still honoring the foundation of my culinary background.

Cleo_Wagyu Beef Skirt Steak Kebab

Wagyu beef skirt steak kebab

Miami has relatively few women leading restaurant kitchens. How do you see your role as a chef and leader in that landscape?

There are still relatively few women leading kitchens in Miami, and that makes me even more intentional about how I show up as a chef and a leader. I see my role not just as running a kitchen but as creating a space where everyone feels empowered, respected, and heard—especially women who are coming up in this industry. I lead by example with high standards, but also with empathy and structure. If I can help change the narrative and open doors for more women to step into leadership roles with confidence, then I know I’m doing more than just cooking; I’m helping shape the future of this industry.

Cleo Main Dining Room_Credit_ Paul Ayala

How does your vision for Cleo show up in the food and atmosphere?

Cleo was designed to feel like a summer escape—warm, vibrant, and full of life. That vision comes through in every detail: the colors of the dining room, the olive tree in the middle of the restaurant, the ambiance, and of course, the food. The menu is built around seasonal products, fresh vegetables, bright herbs, grilled meats, citrus, and olive oil, that transport you straight to the Mediterranean coast. The plating is lively and inviting, encouraging people to share and engage. The atmosphere is equally intentional, from the natural light and earthy tones to the music that carries the rhythm of the room. I wanted Cleo to be a place where hospitality, food, and community come together.

Cleo’s dining room

Cleo Terrace_Credit_ Paul Ayala

When you have a day off in Miami, what are you up to and where are you eating? And have you found a favorite bandeja paisa?

On my days off, I love spending time at the beach as my way of resetting and recharging. When it comes to food, I usually reach for something familiar like empanadas. Even though bandeja paisa is famous in my country, I am from Bogotá, which has a much colder climate, so my cravings lean more toward warm, brothy dishes. Lately, I have found myself hunting down a good bowl of pho; it reminds me of home in its own way—comforting and satisfying.

Cleo’s terrace


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