The Capital Grille
Shrimp & Scallop Ceviche with Key Lime, Plantain Chips
Chef Gil Suarez, a Florida native inspired by Caribbean influences, delivers precision and polish, reflecting decades of leadership and fine-dining expertise.
Truluck’s
Tuna Tartare with Sushi-Grade Tuna, Cucumber, Ponzu Vinaigrette, Pickled Ginger
Chef Odel Arencibia’s remarkable path from Cuba to leading elite kitchens shapes every plate. With fresh seafood, balanced acidity and disciplined technique, this course reflects resilience, mastery and heartfelt culinary purpose.
Timpano Las Olas
Duck Agnolotti with Duck Jus, Whipped Ricotta, Pistachio Crumble
With roots in Colombia and New York’s finest kitchens, Chef Carlos Betancourth’s Italian craftsmanship and refined technique bring depth, elegance and confident creativity to the table.
Morton’s The Steakhouse
Red Wine Braised Beef Cheekswith Sour Cream Mashed Potatoes, Charred Broccolini
At only 29 years old, Chef Joshua Alcala’s Caribbean heritage and passion for layered flavors shine through in every tender bite.
Grateful Palate Catering & Events
Toasted Coconut Cheesecake
Trained in various culinary cuisines, Miami native and Executive Chef Sanson Ramos approaches fine dining with precision and fearless creativity, proving that his love for the arts have blended into his craft leaving a lasting impression.
