South Florida's vibrant culinary landscape owes much of its richness to the innovative Hispanic and Latinx restaurateurs and chefs who have transformed the region into a global food destination. During Hispanic Heritage Month, we celebrate eight remarkable powerhouses who are not only preserving their cultural traditions but also pushing the boundaries of contemporary dining experiences. These food and beverage industry leaders represent the entrepreneurial spirit and culinary excellence that define Miami's dynamic restaurant scene.
The Visionary Couple: Juan Diego & Nicole Canahauti of Arcano
The husband-and-wife team of Juan Diego and Nicole Canahauti brings decades of hospitality experience from their native Honduras to Coral Gables with Arcano. Their restaurant concept embodies the perfect blend of mystery and approachability: the name "Arcano" itself evokes intrigue while their execution remains warm and welcoming.
What sets the Canahuatis apart in the competitive food and beverage management landscape is their ability to showcase the abundance of Hispanic flavors while maintaining accessibility for diverse palates. Their establishment serves as more than just a restaurant; it's a cultural bridge that introduces diners to the depth and complexity of Central American cuisine. Their approach to menu innovation reflects years of multi-unit restaurant operations, creating dishes that surprise while honoring their heritage.
Cuban Innovation: Chef Eileen Andrade's Modern Take on Tradition
Chef Eileen Andrade of Amelia's 1931 represents the new generation of Cuban-American chefs who honor tradition while embracing innovation. Her journey from food truck entrepreneur to brick-and-mortar restaurant owner exemplifies the entrepreneurial drive that characterizes successful food and beverage companies.
Recognized in Zagat Miami's 30 Under 30 and the Miami Herald's South Florida's Food 50, Chef Andrade has mastered the delicate balance between authenticity and creativity. Her signature Tuna Aguachile demonstrates how traditional Cuban techniques can be applied to contemporary ingredients, creating dishes that resonate with both purists and adventurous diners. Her success story serves as inspiration for aspiring food service industry professionals who seek to honor their heritage while building sustainable businesses.
Mexican Mastery: Juan Carlos Peña's Culinary Leadership
As Chef de Cuisine at Lona Cocina & Tequileria, Juan Carlos Peña brings authentic Mexican flavors to Fort Lauderdale's bustling A1A strip. His background in fine dining and resort hospitality has equipped him with the skills necessary to execute complex dishes while maintaining the soulful essence of Mexican cuisine.
Peña's monthly Chef's Tequila Pairing Dinners showcase his ability to create memorable dining experiences that go beyond traditional restaurant offerings. His collaboration with celebrated chef Pablo Salas demonstrates the power of mentorship in the food and beverage industry, highlighting how experienced professionals can elevate emerging talent while preserving culinary authenticity.
International Expansion: Erasmo Da Silva's Hospitality Empire
Erasmo Da Silva, founder and CEO of DaSilva Hospitality Group, represents the global ambitions of Hispanic hospitality leaders. Born in Caracas and mentored by his father from age 14, Da Silva has built an international portfolio that includes 11 restaurants and two hotels in Venezuela, with successful expansion into Miami through acclaimed establishments like Zucca in Coral Gables and the upcoming Hereford Grill.
Da Silva's focus on sustainable beef and his upcoming Italian food hall concept, Zuccaly, demonstrate how experienced hospitality managers can adapt to evolving consumer preferences while maintaining their core values. His four-decade journey illustrates the patience and persistence required to build lasting food and beverage companies that can weather economic changes and cultural shifts.
Michelin Recognition: Luciana Giangrandi's Culinary Excellence
Luciana Giangrandi's achievements at Boia De and Walrus Rodeo represent the pinnacle of culinary recognition in Miami's competitive restaurant landscape. Her Michelin Star achievement for two consecutive years demonstrates that intimate, community-focused establishments can compete with large-scale operations when executed with precision and passion.
Giangrandi's experience with acclaimed restaurants like Scarpetta, The Nomad, and Carbone New York prepared her for the challenges of independent restaurant ownership. Her success in Miami's Little Haiti neighborhood proves that great food transcends location, and that authentic hospitality can create lasting customer loyalty even in unexpected venues.
Multiconcept Leadership: Felix Plascencia's Culinary Direction
With over 25 years of culinary experience, Felix Plascencia serves as Culinary Director for Centurion Restaurant Group, overseeing Bulla Gastrobar and Pisco Y Nazca. His journey from culinary school in Sevilla, Spain, to multi-unit food and beverage director showcases the value of international training combined with local market knowledge.
Plascencia's approach to menu development emphasizes simplicity, modernity, and authenticity: three principles that resonate throughout the food and beverage industry. His Cuban heritage influences his leadership style, creating kitchen cultures that prioritize family values while maintaining professional standards essential for successful food and beverage services.
French-Latin Fusion: Avy Cohen's Bakery Innovation
Avy Cohen, CEO and Founder of La Boulangerie Boul'Mich, demonstrates how Hispanic hospitality leaders can successfully blend multiple cultural influences. His Venezuelan background combined with French artisanal techniques has created a unique bakery and café concept that operates eight corporate locations and multiple franchises across South Florida.
Cohen's multilingual abilities (English, Spanish, and French) reflect the international nature of today's food service industry, while his focus on handmade pastries and community connection shows how sustainable food brands can maintain artisanal quality at scale. His Cuban roots add another layer of cultural authenticity that resonates with South Florida's diverse population.
Pan-Latin Excellence: Chef Victor Rosales' Steakhouse Innovation
Executive Chef Victor Rosales brings Mexican heritage and formal culinary education to Toro Toro Miami, the award-winning Pan-Latin steakhouse at InterContinental Miami. His graduate degree from Instituto Argentino de Gastronomía and bachelor's degree in Gastronomy provide the technical foundation for his innovative approach to Latin cuisine.
Rosales' collaboration with Richard Sandoval Hospitality demonstrates how individual chefs can contribute to larger hospitality brands while maintaining their cultural identity. His work at Toro Toro shows how traditional Latin flavors can be elevated for luxury dining experiences without losing their authentic character.
The Cultural Impact of Hispanic Hospitality Leadership
These eight powerhouses represent more than individual success stories: they embody the transformative impact of Hispanic and Latinx leadership in the food and beverage industry. Their collective influence extends beyond their restaurants to include mentorship of emerging talent, preservation of cultural traditions, and innovation that pushes the entire industry forward.
Their success during Hispanic Heritage Month and throughout the year reflects the growing recognition of Hispanic contributions to American cuisine. From intimate neighborhood establishments to Michelin-starred destinations, these leaders have proven that authentic cultural expression combined with business acumen creates sustainable competitive advantages in today's hospitality market.
As the food and beverage industry continues to evolve, these Hispanic Heritage Month honorees serve as examples of how cultural pride and innovation can coexist, creating dining experiences that celebrate tradition while embracing the future of hospitality excellence.
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) linked to https://www.amazon.com/Beverage-Magazines-Guide-Restaurant-Success/dp/1119668964, 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.
