MIAMI
33 Michelin Stars Later, Chef Michaël Michaelidis Finds His Groove in Miami
Written by Eric Barton | June 19, 2025
Claudie wagyu skirt steak
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.
Most chefs would figure they’ve made it after earning a couple of Michelin stars. Michaël Michaelidis has racked up 33.
He trained under Alain Ducasse and Joël Robuchon, ran fine-dining kitchens from Monte Carlo to Tokyo, and now finds himself orchestrating Miami’s buzziest dining rooms—from the candlelit theatrics of MILA to the Riviera-by-way-of-Miami elegance at Claudie, which we just gave a five-star review.
You probably haven’t seen his face on billboards or Instagram reels. That’s by design. Michaelidis is the rare chef who prefers to work behind the curtain, building entire restaurants around a mood, a memory, or a single perfect slice of branzino. As the culinary partner at Riviera Dining Group, he’s not just curating menus; he’s quietly rewriting the script on how Miami eats—and how Miami feels while eating.
I spoke with the French-born chef about the aunt who taught him hospitality, the strange freedom of a city still defining its culinary identity, and what it really means to cook food that resonates beyond the plate. Also: he’ll tell you where he actually eats on his day off. Spoiler—it’s not where you think.
Michaelidis
You started out apprenticing in your aunt’s fine dining restaurant as a teenager. What lessons from those early days still guide you?
Those early days were foundational—not just technically, but emotionally. My aunt’s restaurant was where I first understood that hospitality is an act of generosity. She taught me that being a chef isn’t about ego; it’s about care, precision, and respect—for ingredients, for the guest, and for the team. I was still a teenager, but I was learning what it meant to create an atmosphere where people felt welcome and nourished. That sense of pride in service, and the discipline of fine dining, never left me. To this day, I still walk through the kitchen with the sense of purpose I first discovered there.
You’ve racked up 33 Michelin stars and cooked in Monte Carlo, Hong Kong, and Tokyo. What was it about Miami that made you want to come here?
Miami felt like the next frontier. After working in cities with long culinary histories, I was drawn to a place where the food culture is still evolving—where there’s room to write something new. What makes Miami so exciting is its energy. It’s vibrant, it’s diverse, and it’s constantly moving. There’s a sense of openness here—to flavor, to innovation, to experience—and that’s incredibly liberating as a chef. It gives you the freedom to break out of rigid formats and create something with soul, something that resonates with both locals and global travelers.
Casa Neos lobster Pasta
Claudie, Casa Neos, and MILA are all restaurants that prioritize vibe along with the food. Is that something that’s important to you?
Absolutely. I believe food doesn’t exist in a vacuum—it’s part of a larger experience: the lighting, the music, the energy of the room, the way the service flows. These things matter just as much as the plating or seasoning. At Claudie, Casa Neos, and MILA, we craft environments where every detail is intentional. It’s about creating a memory, not just a meal. When vibe and cuisine come together seamlessly, the guest feels it. They may not even be able to articulate it, but they’ll remember it.
Claudie branzino carpaccio
MILA wagyu skirt steak
You trained under renowned chefs like Alain Ducasse and Joël Robuchon, who famously ran rigid kitchens. Miami’s a different animal—more laid-back, more improvisational. Has that changed your approach?
Training under chefs like Ducasse and Robuchon instilled in me an uncompromising standard of excellence, and that discipline still informs everything I do. But Miami has taught me something else: how to loosen my grip without letting go of quality. Here, there’s room for spontaneity and joy—and that’s actually brought a new kind of creativity into my work. I still demand rigor in execution, but I’m more open to fluidity in expression. It’s not about being less serious—it’s about being more connected to the present moment, more in tune with how people want to dine today.
You’ve got a day off in Miami. Where are you eating? And what’s a dish you’ll never get tired of?
If I have a rare day off, I love going to Le Jardinier in the Miami Design District. It reminds me of summers in the Mediterranean, and the food has that honest simplicity I crave. Another favorite is Mandolin Aegean Bistro—their respect for ingredients and bold flavors are always inspiring. As for a dish I never get tired of? Honestly, a perfect branzino, raw or simply grilled, with olive oil, citrus, and fresh herbs. It’s the kind of dish that transcends trends—timeless, clean, and endlessly satisfying.
Mila cherry cheesecake
What’s the long game for Riviera Dining Group? Are you building toward a Miami-based empire, or is this just one chapter in a bigger plan?
Miami is our home base, and it will always be the heart of Riviera Dining Group. But the vision is global. We want to take this energy—this balance of elevated cuisine, immersive ambiance, and cultural storytelling—and translate it to other cities where it can evolve and resonate. Each concept we build is a new expression, a new chapter. We’re not just expanding; we’re crafting experiences that reflect a way of life. It’s not about empire-building—it’s about creating something meaningful, with longevity and soul.
