The ability to make a mean-tasting (yet delightfully colorful) soup while trekking the Andes mountains -- that’s got to count for something! It definitely did for Wynwood Kitchen & Bar, once they found their new Executive Chef Miguel Aguilar after a nationwide search. Needless to say, he now runs the kitchen in the place, the owners have never looked back on their decision. With signature items like chicken ropa vieja empanadas and medjool dates, it’s hard not to admire (and forget) the handy work of the Venezuelan native. “Working with fine ingredients and making each dish vibrant and memorable is what I’m about,” he says. The executive chef reveals here, among other things, his advice to aspiring chefs out there.
How would you describe Miami's dining scene?
I would say limited, but still very much evolving. It’s got immense potential, and I’m excited to see it unfolding.
The secret to cooking perfect pasta?
Salt, dash of olive oil, and taking it out of the water in time.
During one of my mountaineering treks, in the Andes of Venezuela. I made lentil soup with some insanely vibrant colored veggies.
Salt, pepper, garlic, olive oil and sugar.
Spatula, wooden spoon, sharp knife, good tongs and a whisk.
First dish you learned to make?
Caesar salad. Simple enough.
Favorite dish to make at home?
What's your favorite food to eat? In other words, what could you live off of for the rest of your life if you had to?
Arepas with mayo and Queso fresco.