Fort Lauderdale is having a moment, and Chef Jonathan Kaiser is part of the reason why.

In this episode, I sit down with the South Florida native and the chef leading Calusso at Pier Sixty-Six Resort to talk about his journey from early kitchen obsession to high-level fine dining. We dig into what he learned cooking under Joël Robuchon in Las Vegas, why sauce is everything, the tiny details that make a restaurant feel truly luxurious, and what it takes to keep standards sky-high when you’re pushing serious covers.

Also: the origin story behind his Instagram name, his obsession with consistency, the cheese dessert I’m obsessed with, and the restaurants he actually sneaks off to when he’s not running a kitchen. Hint: it has the word PANDA in the name. Yup, that one.

If you’re curious about Fort Lauderdale’s culinary glow-up, what Michelin standards look like behind the pass, or why “luxury” is really just a thousand tiny decisions done correctly, this one’s for you.

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Cheers!

Brenda

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Miami y Hialeah, this one is for you.

I’m joined by someone who feels like an extension of every 305 childhood: Amy Cao of Vicky Bakery. She embodies everything that makes this brand so beloved: warmth, family, community, and that unmistakable sense of Cuban hospitality that hits you the second you walk through the door.

We chat about:

• The original Southeast 8th Street bakery and how Cuban immigrants created a community staple.
• Amy’s childhood birthday parties featuring the iconic Vicky Bakery cajitas (proof her future was written early).
• Our high school ties
• Why walking into any Vicky location feels like stepping into your Tía’s kitchen: warm, loud, loving, and hungry.
• Franchising the Cuban way: Vicky University, family values, and the “right fit” rule.
• The goal of 100 locations by 2030, including the newest openings from Key Largo to Hialeah Park Casino.
• The cakes, the croquetas, the seasonal pumpkin offerings, and the refresquitos everyone is obsessed with.
• Amy’s dream chef collabs (yes, Michelle Bernstein and Chef Adrianne, we see you).
• And of course, some classic Brenda tangents, laughter, and plenty of Miami chisme energy.

If you grew up here, if you’ve ever held a red-and-white Vicky cajita at a party, or if pastelitos are your love language… this episode will feel like home.

Subscribe, leave a review, and watch the episode on YouTube to see the pastelito-powered nostalgia in action.

🎧 Listen to the full conversation on The Whet Palette Podcast to hear insider insights on what is next, local initiatives, and how Vicky Bakery is shaping the city’s story.

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On this episode of The Whet Palette Podcast, host Brenda Popritkin sits down with David Whitaker, President and CEO of the Greater Miami Convention & Visitors Bureau, to discuss Miami’s ever-evolving culinary identity.

The last time Whitaker joined the show, Miami had just been named Bon Appétit’s Food City of the Year and was taking its first steps into the Michelin Guide Florida partnership. Fast-forward to today, and the Magic City’s restaurant scene has exploded—claiming James Beard Award wins, Michelin Keys, and countless national headlines celebrating its chefs and culture. This time, Travel + Leisure reported on the WalletHub report that officially named Miami the "#1 Food City in North America" in September 2025.

Michelin, Miami, and Managing Success

Whitaker credits Miami’s success to both innovation and community resilience.

He highlights how Michelin’s arrival didn’t just reward 17 or so restaurants, it lifted all of Miami’s culinary landscape. From Wynwood to Coconut Grove and Downtown Doral, fine dining has become a lifestyle, not a luxury.

Beyond the Stars: Miami Spice and Local Support

Programs like Miami Spice, which celebrates its 25th anniversary next year, continue to help both diners and restaurateurs thrive. In 2024 alone, a record 387 restaurants participated, generating more than seven million visits to the GMCVB’s landing page.

The Road Ahead: 2026 and Beyond

Whitaker also teases a massive upcoming year for Miami:

• FIFA World Cup 2026 (nine matches hosted locally)
• College Football National Championship
• NHL Winter Classic
• Formula One and Miami Open returning

And through it all, food will remain at the center of the city’s global brand.

The Takeaway

From Michelin stars to farm-to-table innovation, Miami’s dining scene continues to evolve with creativity, resilience, and heart.

🎧 Listen to the full conversation on The Whet Palette Podcast to hear Whitaker’s insider insights on Miami’s culinary future, local initiatives, and the chefs shaping the city’s story.

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