October 30, 2011

Interview with Jamie DeRosa Chef/Partner Tudor House Miami Beach

This week’s chef in the spotlight is Jamie DeRosa the lead man in the kitchen at the popular Tudor House on South Beach. DeRosa is plating his international experiences and talents one dish at a time to the mass of fans he so quickly acquired after opening the Tudor House just a few short months ago. Jamie DeRosa’s resume reads like a who’s-who biography of the culinary industry starting with his formal training out of culinary school with Allen Susser; and as a young chef he was chosen to participate in Julia Child’s 86th birthday celebration at the 1999 Goose Cove Lodge in Maine. After leaving Susser, DeRosa took the reins of Wolfgang Puck, Orlando as executive chef; then went on to open Puck’s namesake restaurants in Toronto, Las Vegas and Miami.

Armed with this solid foundation the next chapter for Jamie DeRosa officially marked his wanderlusting culinary career. Moving to Los Angeles in 2003 DeRosa accepted the position as Chef de Cuisine of Mark Peel’s landmark Campanile restaurant it was here that DeRosa created a market-menu, inspired by ahead-of-it’s-time, farm-to-table cuisine. After Campanile, DeRosa joined the Michelin Star-rated, Patina restaurant also in Los Angeles as executive chef in 2005 under the direction of Master Chef Joachim Splichal. Four years in LA was enough and the desire to learn and see more started to take a firm hold of DeRosa, thus moving to the UK where he did a three month apprenticeship at The Fat Duck in Berkshire; it was here that he developed his approach to molecular gastronomy. After his 90-day stint at The Fat Duck, DeRosa left the United Kingdom and traveled to Beijing, China where as Executive Chef of Domus, he shaped culinary experiences that were not the norm for diners in Asia [at that time]. Back to the US in 2009 and now settled after a foreshadowed experience at Taste Gastropub with Allen Susser; DeRosa has partnered with Geoffrey Zakarian at the Tudor House where all of his world travels and experiences has brought this chef full circle. Jamie DeRosa is this week’s Chef in the Spotlight.


South Florida Food and Wine: Where do you get your culinary inspiration?

Jamie DeRosa: Seasons, ingredients, other chefs, experiences


South Florida Food and Wine: When did you realize that cooking was your passion?

Jamie DeRosa: The first day working with Wolfgang Puck. His presence and his philosophy of being simplistic by nature with ingredients and loyalty keeping their integrity.


South Florida Food and Wine: What is your favorite item on your menu?

Jamie DeRosa: White Corn Agnolotti with Burgundy Black Truffles


South Florida Food and Wine: What is your favorite dish to make at home?

Jamie DeRosa: Midnight snacks of Grilled Cheese and BLT’s a la the movie “Spanglish”


South Florida Food and Wine: It’s your last day on earth, what would your final meal be?

Jamie DeRosa: If I died tomorrow I would prefer my “last hurrah” to be at Next for the “Childhood” menu


South Florida Food and Wine: Who is the one person you would love to cook with and why?

Jamie DeRosa: Natalie Portman ‘Nuff said


South Florida Food and Wine: What is your one guilty pleasure food?

Jamie DeRosa: Lately I’m into the Tudor House doughnut hole experience of cereal


South Florida Food and Wine: What was the last restaurant you ate at?

Jamie DeRosa: Barceloneta by Pubbelly Group


South Florida Food and Wine: Who would you most like to cook for? And why?

Jamie DeRosa: Natalie Portman ‘Nuff said

South Florida Food and Wine: It’s your day off, what do you do for fun?
Jamie DeRosa: Spend time with THE loved one

Tudor House 1111 Collins Avenue Miami Beach 33139 (located within the Dream South Beach Hotel)

Follow Jamie DeRosa on Twitter @JamieDeRosa




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