THE RESTAURANT
L’Atelier de Joël Robuchon Miami is the latest incarnation of Chef Joël Robuchon’s groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003, followed by Tokyo the same year. Each restaurant feels of-its-place, staying true to the original Parisian roots, while drawing inspiration from the surrounding city and neighborhood. L’Atelier Miami originally opened in August 2019 and was designed by renowned French architect Pierre-Yves Rochon.
L’Atelier’s name refers to a craftsman’s workshop, emphasizing Chef Joël Robuchon’s hallmark of elevating the simplest of dishes into something extraordinary using pristine ingredients, immaculate technique, and abundant creativity.
The restaurant’s signature counter seating facing the kitchen was inspired by the interactive sushi counters of Japan, and tapas style of service found in Spain, allowing for a dynamic interaction between chef and diner, and view into the creative process. The format of the menu allows guests the flexibility to create their own experience. A meal can be composed of an à la carte selection of small plates, appetizers, and entrées; or guests may select the 4-course Fall Menu “Aux Saveurs d’Automne,” a seasonal tasting with choices for each dish.
L’Atelier Miami is unveiling today a new outdoor terrace allowing guests to enjoy their dining experience in an open-air environment sporting views of Paradise Plaza.
A team of Robuchon protégés, including Culinary Director Alain Verzeroli and Executive Pastry Chef Salvatore Martone, carry on the brand's legacy, while introducing new dishes and ideas unique to L'Atelier Miami.
THE TEAM
Alain Verzeroli, Culinary Director
Verzeroli’s stellar career has included leadership positions at 3-star Michelin restaurants across Paris, Hong Kong and Tokyo. Prior to joining Invest Hospitality in 2018, Verzeroli served as Director of Culinary Operations at Château Restaurant Joël Robuchon in Tokyo, where his guidance led to the annual receipt of 3 Michelin stars for 11 consecutive years. Verzeroli created Le Jardinier concept and currently serves as Culinary Director for L’Atelier de Joël Robuchon and Le Jardinier brands.
Seth Blumenthal, Chef de Cuisine
Seth's culinary journey started in his hometown of Chicago where he got his start in various kitchens around the city. Seth spent 1.5 years at 3 Michelin Star restaurant L20, where he honed his fine-dining skills. After that, Seth joined Chef Brad Kilgore, to help open Alter in Wynwood, FL as Chef de Cuisine. After 4 years at Alter, Seth traveled around Southeast Asia for 4 months, using it as a chance to explore techniques unfamiliar to him. While in Bali Seth also had the opportunity to work with Chef Will Goldfarb at Room 4 Dessert. Seth joined the Le Jardinier team for the restaurant’s opening in Miami in 2019 as Sous Chef and was quickly promoted to his current role of Chef de Cuisine.
Salvatore Martone, Executive Pastry Chef
Martone serves as Executive Pastry Chef for Invest Hospitality, overseeing the dessert programs for the group's properties. Prior to joining Invest Hospitality, Martone was the Executive Pastry Chef at the 3-Michelin starred Joël Robuchon Restaurant and the Michelin-starred L’Atelier de Joël Robuchon at the MGM Grand Hotel & Casino in Las Vegas. Renowned for his exquisite and visually striking pastry creations, Martone created and opened Frohzen, the innovative ice cream shop, adjacent to l’Atelier.
Melissa Catra, Head Baker
Catra serves as the Head Baker for the Miami locations of L’Atelier de Joël Robuchon and Le Jardinier. Catra’s interest in baking was sparked at a young age by her father, and she quickly learned to read and execute recipes at the age of 6. After high school, Catra enrolled at Johnson & Wales’ Culinary Arts program to pursue her passion. In 2006, she landed an opportunity with the Mandarin Oriental in Bermuda, where she learned to make breads and desserts. Before joining the team at L’Atelier and Le Jardinier, Catra developed her skills at notable restaurants including Hillstone in Coral Gables, Greenstreet Cafe in Coconut Grove and Chef Jose Andres’ Bazaar Mar in Downtown Miami.
David Bachrach, General Manager
David Bachrachis the General Manager of Le Jardinierand L’Atelierde Joël Rubuchon, having joined the team in October 2020. He comes from New York City, where he began his hospitality journey in 2015 as a sommelier at restaurant Daniel, Daniel Boulud’s flagship Michelin starred restaurant. In his role, he helped develop awine program containing some of the rarest Burgundy, Bordeaux and Rhône wines in the world. At the end of 2017, David took on theWine Director position atMandarin Oriental’sNYC Columbus Circle Hotel,overseeing wine programs at all hotel outlets, including restaurantsAsiate, Aviary&the Office.In 2019, David joined theopening team at James Kent’sand Jeff Katz’s premier restaurant,Crown Shy, which earned a Michelin star in 2020(the same year it debuted). He relocated to Miamias a part of The Bastion Collection, excited to expand his knowledge, discover a new city be part of Miami’s rapidly evolving dining scene.