At the crossroads of Miami’s thriving art scene and its evolving culinary landscape sits Verde, the waterfront restaurant inside the Pérez Art Museum Miami (PAMM). There, Executive Chef Valeri Fuentes, better known as “La Cocineitor,” is redefining food and art by treating every dish as a canvas—melding color, flavor, and storytelling into edible masterpieces. This avant-garde approach has made Verde one of South Florida’s most dynamic food destinations for both art lovers and culinary explorers.
Where Culinary Innovation Meets Contemporary Art
Walk into Verde during any of PAMM’s celebrated rotating exhibitions and you’ll notice quickly: food here is more than a meal—it’s a multisensory experience. Chef Fuentes draws direct inspiration from the museum’s curatorial vision, weaving the visual language of contemporary art into every menu. Rather than simple plates, each offering is a living, breathing artwork, complete with bold compositions and a narrative that echoes the creative energy of the gallery walls.
In a bold move, Chef Fuentes even offers diners a QR code next to certain dishes—scan it, and you’ll see the artwork that inspired the recipe, creating a direct, digital bridge between art and cuisine at your table.
Chef Valeri “La Cocineitor” Fuentes: A Palette of Global Experience
Fuentes brings a cosmopolitan flavor to Miami. Hailing from Venezuela, she honed her skills at world-class kitchens across Caracas, Patagonia, Buenos Aires, and Miami, with noteworthy stints at establishments like the Four Seasons Buenos Aires’ Elena and Orilla by Fernando Trocca [chef’s website needed for credit]. Before her tenure at Verde, she worked as chef de cuisine for Constellation Culinary Group, where she created culinary concepts for exclusive events like Miami’s Formula 1 and superstar Marc Anthony’s wedding. Her Instagram (@lacocineitor) offers a vibrant feed of dishes that double as contemporary art.
Through every phase of her career, Chef Fuentes has proven that food—much like painting or sculpture—can embody place, culture, movement, and emotion. At Verde, she’s elevating the concept to new heights.
Storytelling on a Plate: The Art-Inspired Menu at Verde
The current menu at Verde features several signature dishes inspired by new exhibitions at PAMM, including works by José Parlá. Her Mojito Cuban Tiradito, for instance, blends fresh mahi-mahi with mint oil, Cubanelle pepper, mojito jelly, and other staples of Miami’s multicultural foodways—a vivid homage to Miami’s Latin roots and artistic vibrancy. The Mango Salmon is a sculptural showstopper, pairing pan-seared salmon with Tajín-roasted mango and wasabi oil. Diners can literally trace each ingredient back to motifs and colors in the artworks exhibited just steps away.
But perhaps nothing sums up Chef Fuentes’ approach quite like her desserts.
Lavender Pavlova: The Dessert That Doubles as a Masterpiece
One of Chef Fuentes’ most talked-about sweets is the Lavender Pavlova, a testament to her belief that desserts should delight the eye as much as the palate. This dish combines airy lavender meringue, lemon-spiked whipped cream, bright blackberry compote, toasted coconut, and a burst of fresh berries—each element meticulously crafted to evoke the vivid, expressive possibilities of modern art.
Chef Valeri Fuentes’ Lavender Pavlova Recipe
Bringing art into the home kitchen, Chef Fuentes has shared her signature recipe so that professionals and enthusiasts alike can channel ‘La Cocineitor’s’ creativity:
Pavlova Base
- 600g regular sugar
- 600g powdered sugar
- 600g egg whites
- 5 drops lavender extract
- 5 drops violet food coloring
- 1 tsp cream of tartar
- 1 tsp cornstarch
Method:
- Beat egg whites on medium speed with a pinch of salt until stiff peaks form. Gradually add regular sugar in six parts, beating until dissolved.
- Add powdered sugar in six parts at medium-high speed, then incorporate lavender extract, food coloring, cream of tartar, and cornstarch.
- Mix until the meringue holds stiff, glossy peaks. Shape into tall circles on parchment-lined sheets.
- Bake at 200°F for approximately 1 hour 40 minutes. Let cool at room temperature and store airtight with moisture-absorbing packets.
Lime Whipped Cream
- 150g heavy cream
- 1000g sugar
- 3 limes, zested
Method:
- Whip cream, sugar, and lime zest in a stand mixer on medium until stiff peaks form. Don’t overwhip.
- Place whipped cream in a piping bag with a star tip.
Assembly
- Gently break the pavlova into two parts; stack one on the bottom, one on top.
- Add 1 Tbsp mixed berry compote to each layer.
- Place 3 blackberries and 3 blueberries on the compote, then pipe on lime whipped cream in zigzag peaks.
- Sprinkle with pistachios, toasted coconut, and edible flower petals for a final flourish.
Edible Art as Dining Destination: The New Miami Standard
Under Fuentes’ stewardship, Verde harnesses more than just Miami’s multicultural flavors. The real star is the way she blurs the lines between dining and museum-going, between chef and artist. The result is a space where guests don’t just consume food—they experience it as an evolving artwork, enriched by context and cultural meaning.
This flows through to Verde’s hospitality as well. The restaurant’s waterfront views—overlooking Biscayne Bay, with Miami’s skyline as a backdrop—create an ambiance that amplifies the artistic nature of every meal. It’s no surprise Verde is gaining traction not only among foodies but also industry insiders, curators, and event planners seeking a high-touch, visually immersive dining experience.
Industry Takeaway: Menu Innovation Through Collaboration
Hospitality professionals can take a page from Chef Fuentes’ playbook by seeking deeper partnerships between their restaurants and local artists, museums, or cultural institutions. Tying dishes to rotating exhibitions, inviting guest artists to contribute, or simply infusing visual storytelling into plating can turn any meal into an Instagram-worthy moment—and attract a broader, more engaged clientele.
While collaboration between chefs and artists isn’t new, Chef Fuentes is setting a modern standard. Her taste-driven take on “edible exhibitions” could easily become the blueprint for emerging food-and-beverage concepts—especially as guests seek out immersive, story-driven experiences.
For a close-up on more industry innovation, see our coverage on Summer 2025 Menu Trends: Mediterranean-Inspired Dishes & Hyperlocal Sourcing and Behind the Scenes with Innovative Chefs & Cost Solutions.
The Future of “Art on the Plate” at Verde
Chef Valeri “La Cocineitor” Fuentes’ forward-thinking, art-inspired philosophy has brought new prestige to Verde and PAMM alike—reinvigorating Miami’s status as a destination for cultural and culinary innovation. With her vision, the lines between medium and menu, gallery and dining room, are more beautifully blurred than ever.
Got a chef or concept that’s pushing boundaries through food and art? Reach out for coverage, or leave a comment below on how you’re using visual storytelling to transform your own menu.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
