Culinary Excellence

An artistic fine-dining experience where nuance, seasonality, and artistry meet on the plate.

Halibut garnished with microgreens and served with a side of roasted vegetables.
Handkerchief pasta with fresh mozzarella, tomatoes, and herbs.

An Ode
to refined Taste

Johnathon Smith is a professionally trained chef with more than 15 years of experience spanning award-winning restaurants, luxury hospitality, private events, and culinary education. A graduate of The Art Institute of Fort Lauderdale, he has worked alongside accomplished chefs including Paula DaSilva, Dean James Max, Jeremy Ford and James Beard Award-winning Chef Michelle Bernstein, with experience ranging from 3030 Ocean and The Ritz-Carlton Bal Harbour to Pebble Beach Food & Wine. Since 2023, My journey has taken me through many different kitchens, cities, and culinary experiences, including my time as Chef de Cuisine at Lugano Privé, and each chapter has helped shape my style, perspective, and approach to cooking.

Platter dip featuring naan bread, three bowls of dips and condiments, and fresh salad greens with radishes and edible flowers.
California-style mini lobster roll with dipping sauce and spiced chips.
Petite Hanger steak with brown gravy and French fries.
A plate of carpaccio with sliced meat, garnished with herbs, onion slices, and edible flowers, with toasted bread on the side. Olive oil is being drizzled on the dish.