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Delving into the world of the MICHELIN Guide ahead of the April 17th ceremony in Orlando, Florida, this episode offers expert predictions based on my perspective after accumulating 317 Michelin stars from dining at restaurants worldwide.

• Breaking down Michelin's rating system and what "very good in its category" truly means
• Analyzing differences between US and European Michelin standards
• Predicting potential stars for newcomers Itamae, Kojin, and Recoveco
• Spotlighting Ômo by Jônt in Orlando as Florida's best tasting menu and worthy of two stars
• Discussing how Fort Lauderdale, St. Pete, and Palm Beach will fare in their Michelin debut
• Examining common Michelin misconceptions, including why "Michelin-starred chef" isn't a real term
• Evaluating which current stars might lose their status and which Bib Gourmands could be promoted
• Highlighting notable omissions from this year's additions list

Tune in for the follow-up episode after the April 17th ceremony for reaction and analysis of the results.

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Like what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it’s incredibly helpful.

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Message me at thewhetpalette@gmail.com.

Thank you for listening. As always, from my “palette” to yours,

Cheers!

Brenda

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This Miami pop-up, EntreNos, quickly captured the hearts of Miami food enthusiasts with its unwavering commitment to sourcing all things Florida. Chefs Osmel Gonzalez, and Evan Burgess stopped in to share their journey.

How did they connect with Tinta y Cafe?

What are the short and long-term goals for EntreNos?

How was their first year as a one MICHELIN-starred restaurant?

What did they learn from their collective experience in other kitchens?

What led them to cooking?

What are some facts guests need to know when dining in at EntreNos?

What motivates them?

The sky’s the limit when it comes to their drive and vision. EntreNos is one to continue watching as it evolves and defines itself.

Listen here:

• Apple
• Spotify
• iHeartradio
• Amazon Music
• Audible

Visit me on my social media platforms:

Instagram
Twitter
YouTube
TikTok
Facebook

Like what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it’s incredibly helpful.

Want to advertise your business or event in an episode or two?
Message me at thewhetpalette@gmail.com.

Thank you for listening. As always, from my “palette” to yours,

Cheers!

Brenda

#entrenosmiami #michelinguidefl #michelinchef #michelinfood #michelinmiami #miamifinedining #miamidining #miamieats #miamifoodblog #miamishores #entrenosseries

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Chef Ryan Ratino attended Orlando’s Le Cordon Bleu in 2009. He launched his culinary career as a Junior Sous Chef at Shula’s Steak House (Walt Disney World Swan and Dolphin resort) and spent three years working under Todd English at Bluezoo.

Life has come full circle. Although he owns D.C.'s One Michelin-starred Bresca and Two Michelin-starred JÔNT, Ratino is finally back in Florida. MAASS (Fort Lauderdale) and Ômo by Jônt (Orlando) have joined the Hive Hospitality portfolio—two of the most exciting and successful openings within the Florida fine dining scene.

In this episode, we discuss:

• Culinary school
• Opening a restaurant
• Creating the hospitality group
• Receiving Michelin Star recognition
• Defining the Bresca, MAASS, JÔNT, and ÔMO concepts
• Hope for a MICHELIN Guide Florida expansion to Fort Lauderdale
• Finding daily motivation
• South Florida favorite eats
• Upcoming projects

Listen here:

• Apple
• Spotify
• iHeartradio
• Amazon Music
• Audible

Visit me on my social media platforms:

Instagram
Twitter
YouTube
TikTok
Facebook

Like what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it’s incredibly helpful.

Want to advertise your business or event in an episode or two?
Message me at thewhetpalette@gmail.com.

Thank you for listening. As always, from my “palette” to yours,

Cheers!

Brenda

Support the show