Meet Janice Buraschi, the Pastry Chef Behind One of Miami’s Best New Restaurants
Written by Eric Barton | July 3, 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.
Even if you haven’t yet been to PASTA, you’ve probably heard about it—word has traveled fast about the handmade ravioli, the impossibly light gnocchi, and the pistachio tart that quietly steals the show.
At the center of it all is Janice Buraschi, the pastry chef and co-owner who opened PASTA in Wynwood this summer with her husband, Juan Manuel Umbert. Together, they’ve created what’s quickly become one of Miami’s most talked-about restaurants—and one of my favorites in the city.
Born in Lima and trained in London, Buraschi took a winding path to get here, staging at Michelin-starred restaurants and running a top-rated Italian spot in Peru before coming to Miami.
But what’s striking about her work isn’t the pedigree—it’s the precision. Her desserts, like the rest of the menu, are stripped-down and elegant, shaped by her time in Italy and a belief that quality ingredients need no costume.
I caught up with her to talk about baking as a refuge, building a restaurant with her husband, and why she thinks the simplest dishes are often the most profound.
Buraschi
You’ve said that baking gave you a sense of calm and purpose when you weren’t sure what came next. When did you realized the kitchen could be a refuge?
It was prior to attending culinary school. At the time, I wasn’t sure what I wanted to study. I thought of many careers, but none of them felt right. When I realized that I wanted to do something with my hands that didn’t require being in an office setting all day, I thought about how I really enjoyed making desserts at home. Every time I was making brownies or cookies with my friends or a Key lime pie for my brother, I was having fun and not thinking about anything else. I still find it very calming when preparing a dish that I’m already familiar with, although executing a new recipe for the first time can be a bit frustrating.
What was it like arriving in Miami to open PASTA—new city, new country, new restaurant? Was there a moment that made it all feel real?
It felt like a huge step, and it really hit us once the construction started. That’s when we realized opening a restaurant in Miami was much more challenging than we had anticipated. We knew it would be difficult in a bigger city and new country, but we didn’t realize how hard it would be to navigate the construction process and secure all the permits. Prior to coming to Miami, we did a lot of research and got advice from people with experience, but even then, things happened that we couldn’t have predicted. It took us 2 1/2 years to open the restaurant from the time we began the project.
Panna cotta al caffe
You and Juan Manuel opened the original PASTA in Lima when you were 22. How’d that early success shape opening in Miami?
We were really young when we opened PASTA in Lima, so we started small with a limited budget, doing the best we could. Fortunately, we had a clear goal from the beginning to be the best pasta restaurant in Lima. That helped us stay focused and learn as we went along. Over time, we refined our dishes, improved the presentation, and developed the way we work. We also learned how to care for our team, ensuring they’re happy at work. We kept improving our hospitality and providing better service to our guests. All of this helped us build a clear purpose, philosophy, and method—a foundation that made it easier to share our vision and train a new team here in Miami.
You trained at Le Cordon Bleu in London and traveled across Italy learning about the cuisine. How do you hold onto those experiences?
What I learned most from Italy is the importance of taking care of the process, respecting every step, and making sure the quality is consistent at all times. I also learned to appreciate simplicity. Sometimes, through simple ingredients and techniques, you can create something truly extraordinary. That lesson has stayed with me. When I’m plating a dessert at PASTA, it’s not about presentation—it’s about honoring the ingredients, the minimalistic look, and making something that looks simple but feels genuine and thoughtful.
Torta di pistachio
Buraschi, center, with her Wynwood team
The dishes at PASTA are elegant and restrained, really highlighting the ingredients—what draws you to simplicity over the more decorative, showy side of Miami restaurants these days?
I believe it has a lot to do with what I learned in Italy, which is understanding there is no need to overcomplicate things if you use high-quality ingredients. At PASTA, we make many ingredients from scratch and focus on letting them shine. The goal is to create something that may look simple but delivers incredible flavor. Great food doesn’t have to be flashy when you let the ingredients, flavors, and textures speak for themselves. That’s when the magic happens!
What’s something about working with your husband that people probably get wrong?
A lot of people ask us how we manage to live together, go to the gym together, and work together. We’re literally together all the time, and I know for many people that sounds tough because they need their own space. But honestly, I think it’s great to share those moments with him and get to accomplish so much together. Of course, dealing with the hard parts—the long hours and the physical and mental tiredness—can be challenging, but it’s actually made our relationship more honest and stronger.
Buraschi and Umbert in Peru
Can you tell us how you and Juan Manuel met? And what convinced you that you could not only live together but also run a restaurant together?
We met one summer at the beach through some friends we have in common. I was in my last year of high school and he was studying business. Having a restaurant together wasn’t something we planned, but at some point we realized it made sense, since cooking was something we enjoyed doing together. With my skills as a pastry chef and his skills in the kitchen, we just complimented each other. At the beginning, it was hard for me to separate work from our personal life, but you learn, and we appreciate what we share together.
You’ve worked in some of the most celebrated kitchens in the world. What lessons from those places still shape how you operate today?
One of the lessons I learned working in those kitchens was the importance of working efficiently. In a busy, high-demand kitchen, every second counts, so being organized and focused is essential. I also learned the true value of teamwork—how everyone’s role is important and how the best results come from supporting each other and communicating clearly. Another important lesson was leading by example. If you expect something from your team—whether it’s a certain level of quality, discipline, or dedication—you have to be the one to lead the approach. This creates respect and trust within the team, which I believe is the foundation for a successful team and working environment.
Mortadella meatballs with pistachio pesto
When you're not in the kitchen, you’ve said you love quiet nights with movies and popcorn. What’s your go-to comfort film after a long night of service?
I love to watch a rom-com that will make me laugh and cry, but I also like a good documentary or a crime show.
Cacio e pepe
