MICHELLE BERNSTEIN OF SRA. MARTINEZ & CAFE LA TROVA
Born and raised in Miami with Jewish and Latinx roots, Chef Michelle “Michy” Bernstein is a leading figure in the culinary world, known for her vibrant, Latin-inspired cuisine. A 2008 James Beard Foundation Award-winner for “Best Chef: South,” Bernstein combines global flavors and techniques she’s collected from her travels to create a dynamic, eclectic cooking style. She and her husband, David Martinez, co-own Michelle Bernstein Catering, offering customized menus for events. In 2019, they opened Café La Trova in Little Havana, which has earned critical acclaim and landed on top restaurant lists like GQ and Esquire. Bernstein is also a partner at Sweet Liberty, a popular Miami Beach cocktail bar, and launched La Cañita in 2021, celebrating tropical flavors from the Caribbean and Latin America. It will open a second location in Kendall this February. Bernstein hosts two Emmy-winning TV shows, Check, Please! South Florida and SoFlo Taste and frequently appears as a guest judge on Top Chef and Chopped. She collaborates with brands like American Express, Lexus, and Lugano Diamonds. Passionate about community work, Bernstein serves as Vice Chair of Common Threads, a nonprofit promoting health through food. She also advocates for those with psoriatic arthritis, sharing her personal journey with Cosentyx.
JANICE BURASCHI OF PASTA
Janice Buraschi, co-owner and pastry chef at PASTA, has infused Miami’s vibrant Wynwood district with her unique blend of creativity and Italian culinary traditions. Born in 1996 in Lima, Peru, Buraschi’s culinary education began at Le Cordon Bleu in London, where she specialized in pastry. Initially uncertain of her career path after high school, Buraschi found solace and purpose in baking, which provided her with a sense of calm and fulfillment. Influenced by renowned Peruvian chef Mitsuharu “Micha” Tsumura, who guided her towards pursuing a formal culinary education in London, Buraschi traveled extensively through Italy during her time abroad, deepening her understanding and passion for Italian cuisine. Following graduation, Buraschi gained invaluable experience while staging at some of the world’s most renowned restaurants, including World’s 50 Best Restaurant Maido in Lima and MICHELIN-starred Blanca in New York. She also worked as a pastry chef at El Pan de la Chola and Felix in Lima before becoming the head pastry chef at Siete restaurant, where she led a team and perfected her craft. In 2019, these experiences provided her with the skills and confidence to open PASTA in Lima at 23 years old, which quickly became one of the top Italian restaurants in Peru. Most recently, it was awarded the “Best Italian Restaurant” in the country by the prestigious “Somos Awards 2024” given by El Comercio, the oldest and largest Peruvian newspaper. This past fall, Buraschi, along with her husband, chef Juan Manuel Umbert, expanded their successful venture with their first stateside location of PASTA in Miami offering a modern Italian dining experience, blending traditional Italian flavors with innovative techniques and Peruvian influences.
PAULA DASILVA OF THE RITZ-CARLTON, FORT LAUDERDALE
Director of Culinary and Beverage at The Ritz-Carlton, Fort Lauderdale Paula DaSilva is directly responsible for the property’s culinary outlets, beverage and wine program, in-room dining, Club Lounge, stewarding, purchasing and receiving and banquet operations. In addition, she continues to refine and strengthen operational and financial excellence with a substantial focus on elevating the customer experience. She brings more than two decades of expertise in professional cooking, kitchen management and an unyielding dedication for excellence to the property. Prior to this position, DaSilva served as Executive Chef, a role in which she executed innovative and speed-to-market offerings to position Burlock Coast amongst Fort Lauderdale’s top culinary destinations. DaSilva, who also worked at 3030 Ocean at the Harbor Beach Marriott in Fort Lauderdale under Chef Dean James Max, earned a slot on Season 5, in 2009, of FOX’s Hell’s Kitchen with Gordon Ramsey; she finished as the season’s runner-up and fan favorite, cementing her place as one of Florida’s celebrity chefs.
ADRIENNE GRENIER OF BURLOCK COAST AT THE RITZ-CARLTON, FORT LAUDERDALE
Adrienne Grenier, culinary school graduate with a Bachelor’s in Food Science and Nutrition, began her career in 2005 at 3030 Ocean Restaurant, learning under esteemed chefs Dean Max and Paula DaSilva. She honed her skills in Southern California, cooking at Gordon Ramsey’s Michelin-starred restaurant before returning to South Florida in 2010 to work with DaSilva again at 1500 Degrees Restaurant, earning acclaim and winning Food Network’s Chopped. Returning to 3030 Ocean as Executive Chef, Grenier emphasized local produce and seafood before a stint in Brooklyn where she opened Pasta Louise amidst the pandemic. In 2023, she returned to South Florida as Chef de Cuisine of Burlock Coast, where she demonstrates her capacities as one of South Florida’s foremost culinary talents by incorporating her innate skill in combining flavors found in locally sourced ingredients into the modern coastal cuisine featured in the restaurant’s diverse menu.
JANE HERNANDEZ OF BODEGA TAQUERIA Y TEQUILA
Born and raised in the sun-kissed city of Los Angeles, California, Jane Hernandez has more than two decades of creative expertise under her apron. With a prolific track record in culinary ideation, product/program development, and concept prototyping, Hernandez holds the distinguished title of Vice President of Culinary at Bodega Taqueria & Tequila, the rapidly expanding national brand renowned for its fast-casual taco joint-by-day and speakeasy-style lounge-by-night concepts. Throughout her career, Hernandez has held executive positions with globally-recognized companies such as Subway and Starbucks, as well as notable hospitality brands like Kimpton Hotels, PKR Group and Trio & Spectra Restaurant Group. In her role with the South Florida-based brand, Hernandez oversees everything from scratch development of new menu items to the development of the culinary teams at Bodega’s multiple locations across South Florida, Chicago, Washington D.C. and coming soon to Nashville. A proud alumna of the California Culinary Academy in San Francisco, California, Hernandez spent her formative years in the kitchen of Farallon in the Bay Area. Having recently moved from Seattle to Miami, Hernandez is excited to create authentic and innovative culinary experiences at Bodega Taqueria y Tequila that reflect her impressive pedigree, California-inspired style, and her commitment to community and team camaraderie.
MARTHA PALACIOS, JARANA
With a vibrant career spanning over two decades, Martha Palacios has seasoned her keen culinary skills across South America, stirring up flavors in Peru, Colombia, Argentina, and Chile. Her international exposure is vast, including a significant decade in Japan. Born in Lima, Peru, Martha’s culinary journey has been shaped by her education at San Ignacio de Loyola University and influenced by her grandmothers’ teachings from Cuzco and Lima. With significant roles at renowned establishments like Panchita and La Mar by Gastón Acurio, Martha’s leadership as Executive Chef at JARANA in Aventura highlights her commitment to authentic Peruvian cuisine and the philosophy of cooking with love. Beyond her culinary achievements, Martha’s dedication to her family and her joy in both the kitchen and personal life reflect her passion, earning her recognition such as the title of “Best Female Chef” by El Comercio in 2022.
In celebration of Women’s History Month, JARANA has planned two powerhouse female chef collaborations. On International Women’s Day (March 8), Chef Karla Hoyos of Tacotomia will collaborate with Chef Martha Palacios on a menu of creative, Peruvian-inspired specials. To keep the festivities going, on Saturday March 22nd, Valerie Chang, Chef/Co-owner at Maty’s and the 2024 James Beard Foundation Award winner for Best Chef: South, will bring her signature contemporary approach to Peruvian cuisine for one unforgettable dinner.
ASHLEY STANTON OF ISABELLE’S GRILL ROOM & GARDEN, THE RITZ-CARLTON, COCONUT GROVE
A native of Buffalo, New York, Ashley Stanton has been part of The Ritz-Carlton family in Florida for a majority of her food and beverage career. A member of The Ritz-Carlton Coconut Grove, Miami culinary team since 2012, most recently in the role of Executive Sous Chef, Stanton now serves as Executive Chef for the entire property. Across all elements of culinary operations, she brings nearly 15 years of expertise, creativity and unyielding dedication to the resort. Upon joining the brand, she rose through the ranks across a variety of positions at the property, gaining extensive management experience and familiarizing herself with Coconut Grove and the market’s evolving tastes. Stanton has received a number of awards and recognition for her culinary management skills, has competed in television competitions such as Guy’s Grocery Games on Food Network, and keeps her playful side in the spotlight with creations such as her Smithworks Vodka first place award-winning Buffalo Chicken Wing Bloody Mary. Her intimate knowledge of the brand and clientele, coupled with her passionate energy for hospitality, led her to be named Executive Chef of the property in 2021.
TAMPA
HEATHER RIVAS OF BOULON BRASSERIE
Heather Rivas, Director of Operations at Next Level Brands, brings over 15 years of experience in high-volume, casual, and fine-dining restaurants across cities like New York, Boston, Providence, and Savannah. With a background in Health & Nutrition from the University of Cincinnati, Heather has held key leadership roles, including General Manager at Husk Savannah and Tiger Mama. Most recently, her success at Boulon Brasserie and Bakery in Tampa led to her promotion within Next Level Brands, where she now oversees the operational strategy for the company’s diverse restaurant portfolio. Heather is dedicated to creating a synergistic environment that empowers teams to deliver exceptional dining experiences. A certified sommelier with multiple Wine Spectator Awards of Excellence for lists she’s curated, Heather’s global travels and cultural appreciation further shape her approach to hospitality. She was recently named one of the Tampa Bay Business Journal’s Businesswomen of the Year, an honor that recognizes her influence among more than 200 nominees. She was one of just 32 women selected for this prestigious award, which celebrates the region’s most impactful business leaders across various industries.
MADDIE KAYE OF BERN’S STEAK HOUSE AND HAVEN
Maddie Kaye is a remarkable force in the world of cocktails, with extraordinary contributions to the beverage programs at Bern’s Steak House and Haven. Her work exemplifies creativity, passion, and innovation, positioning her as a true leader in the industry. Maddie’s skill goes beyond traditional mixology, as she consistently crafts drinks that reflect a deep understanding of flavor, trends, and guest preferences. Notably, her Buzzworthy cocktail—a blend of infused Codigo Blanco Rosa 1530 tequila and silky coconut cream—demonstrates her expertise in balancing complex ingredients. Maddie’s influence has been featured in prominent outlets like VinePair and Forbes, and television appearances that showcase her knowledge of spirits and cocktail culture. A mentor and collaborator, she enriches the experience at Bern’s and Haven, personalizing each guest’s visit and inspiring her colleagues. Maddie’s leadership, dedication, and unwavering commitment to excellence make her a standout.
HANNAH THOMAS OF BERN’S STEAK HOUSE
A graduate of Le Cordon Bleu, Executive Pastry Chef Hannah Thomas’ tenure at iconic Bern’s Steak House and Harry Waugh Dessert Room, has covered some of the restaurant’s most challenging times, including the pandemic when the industry was rattled. Chad Johnson, the team’s Executive Chef, notes that “Hannah has an ability to lead by example, stay calm under pressure, and seek guidance to grow in her role at Bern’s.” Thomas credits her earlier learning from working with Chef Pat at Streamsong Resort where she learned to make desserts that were pieces of art. After several years with the resort, Hannah accepted the position at Bern’s, where there’s not only a dessert selection, there’s an entire dessert room, upstairs above the dining rooms. Visitors from around the world indulge in delectables offered at the Harry Waugh Dessert Room.
DC/ALX
NAZIA MILLWALA OF ALEXANDRIA RESTAURANT PARTNERS
Nazia Millwala is a seasoned finance professional with a passion for the restaurant and hospitality industry. As the Vice President of Finance for Alexandria Restaurant Partners (ARP), she brings a wealth of experience and expertise to her role. Nazia’s journey in the finance world began with a strong academic foundation. Born and raised in Dubai, she earned a degree in commerce at the University of Wollongong in Australia, and an International MBA at the IE Business School in Madrid, Spain. Nazia started her career with Big 4 accounting firm KPMG servicing Fortune 500 companies before accepting a position with Yum! Brands, the parent company of top international brands KFC, Pizza Hut and Taco Bell. Here, she worked across multiple markets through roles in finance, marketing and development. Since then, Nazia has developed a deep understanding of the unique challenges and opportunities within the restaurant industry. She has a keen eye for analyzing financial data, identifying trends, and making strategic recommendations to drive business growth. Outside of work, Nazia enjoys running, exploring new experiences and traveling to different parts of the world to immerse herself in diverse cultures. As the Vice President of Finance for ARP, she continues to play a pivotal role in driving financial success and ensuring the long-term sustainability of the organization.
