Four Seasons Hotel Miami Welcomes Chef Edouard Deplus as new Executive Chef and Announces Welcome Collaboration Dinner with Acclaimed Local Chef

With a global journey spanning Paris, Melbourne and the Maldives, Chef Edouard Deplus, a master in French culinary arts with a passion for locally sourced products, joins Four Seasons Hotel Miami as Executive Chef, overseeing the Hotel’s rooftop Edge Brasserie and Cocktail Bar and poolside restaurant Bahía as well as special events and in-room dining.

“The culinary scene in Brickell and Miami is truly energizing, and I am excited to become part of it as I join this extraordinary team,” says Deplus who has been visiting Miami for many years and has always loved the city.

A native of Paris, Deplus’ deep love for food ignited at a young age, inspired by the family dinners and three-course meals prepared by his mother and grandmother. “This is when I fell in love with cooking,” he says. “I was fascinated by the effect it had on people, bringing joy and sharing memories around the table.” At just 15, he landed a summer job in a Parisian brasserie that confirmed his true calling. Deplus was drawn to the energy of the kitchen and dining room, leading him to follow his dream to study culinary arts at the premier Paul Bocuse Institute in Lyon, France.

After a promising start in Paris alongside Michelin-starred Chef Yannick Alleno at Le Meurice and several renowned Parisian brasseries, Deplus’ passion for travel and exploration took him to Australia, where he worked with acclaimed Chef Philippe Mouchel, known as Australia’s favourite French chef. His culinary journey continued back to Europe, with time at La Dama in Barcelona and Maison Nô in Lyon, before his adventurous spirit led him to French Polynesia, then the Maldives marking his first tenure with Four Seasons.

Deplus’ inspiration draws not only from his upbringing in the French capital and his early dive into the culinary realm with celebrated chefs but also from his extensive travels and the encounters with diverse culture and local craftspeople. In Miami, Chef Deplus will renew Edge Brasserie’s menu infusing his traditional French techniques while sourcing local ingredients from nearby farms and producers, set to be introduced in fall 2024. “The local markets and the diversity of unique ingredients and eccentric flavours are all shaping my vision for the Hotel’s culinary program,” adds Deplus. “I want to capture the vibrancy of Miami and bring something new with a French touch that will resonate will locals and visitors.”

Collaboration Dinner with Guest Chef Giorgio Rapicavoli

Welcoming Chef Deplus to the community, Giorgio Rapicavoli, the acclaimed chef and owner behind beloved Miami staples Eating House and Luca Osteria, will join Edge Brasserie and Cocktail Bar on Saturday, August 31, 2024 for a special collaboration dinner, and an exciting opportunity to preview Chef Deplus’ creations alongside the innovative dishes that have made Chef Rapicavoli a favourite among Miami chefs.

The epic eight-course prix-fixe menu will feature a progression of sharable dishes presented by both chefs. The evening will begin with Oysters served with Frozen Passion Fruit, Lime and Avocado; and Toasted French Toast with Wagyu Tartar and Shaved Parmesan. Two pasta presentations are next including Risotto “Marsala” prepared with Mushroom, Aged Parmigiano and Truffles, and Squid Tagliatelle “Carbonara” with Quail Egg, Chives and Truffle. Main courses will feature Pan Seared Sea Bass accompanied with Yuzu Braised Fennel and Puree, Brown Butter Vierge sauce and Mouclade Emulsion; and Grilled Wagyu Beef with Black Chimichurri and Pickled Onion Rings. The meal will conclude on a sweet note with Tropical Fruit, Coconut Sorbet, Vanilla Chantilly and Key Lime Meringue; and Traditional Ile Flottante served with crème anglaise, toasted almonds and caramel sauce.

The Chef Collaboration Dinner is priced USD 150 per person, with optional wine parings offered at USD 45 per person. Reservations can be made through OpenTable or by calling +1 305 381 3024.

About Chef Giorgio Rapicavoli

Giorgio Rapicavoli is an acclaimed chef and owner of the wildly popular Eating House, as well as newly open Luca Osteria in Coral Gables. Born and raised in Miami, Chef Giorgio Rapicavoli has dedicated his career to championing Miami’s culinary scene and inflecting his Argentine and Italian heritage into the city’s rich melting pot of food and culture. He is the first-ever Miami contestant to win Food Network’s Chopped, which quickly followed with a ranking on Forbes Magazine’s 30 Under 30 in 2012. In addition to having been recognized by the James Beard Foundation, he was a semifinalist for Rising Star Chef in 2013, a nominee for Food & Wine’s “The People’s Best New Chef” in 2014, and a semifinalist for Best Chef: South in 2015 and 2016.

Rapicavoli trained under Miami chefs Adam Votaw and Robin Haas before becoming executive chef at Chispa Doral at just 21. He honed his skills during a three-year executive chef stint at 660 at The Angler’s Miami Beach prior to opening his famed pop-up Eating House in Coral Gables in 2012. After the success of the pop-up, Rapicavoli reopened the same concept as a standalone restaurant to widespread critical acclaim. In 2015, Rapicavoli partnered with Grove Bay Hospitality Group to open Glass & Vine in Coconut Grove’s iconic Peacock Park. In September 2019, Eating House’s second outpost debuted at Time Out Market Miami, followed by the openings of Grails Restaurant and Spanglish Kitchen & Bar in Wynwood later that year. Rapicavoli’s newest project, Luca Osteria, named after his three-year-old son, opened in February 2021 on Giralda Avenue’s “Restaurant Row” in Coral Gables. In the summer of 2021, Eating House closed its doors after nine years at 804 Ponce de Leon Boulevard and reopened in spring 2022 at 128 Giralda Avenue, just steps away from Luca Osteria.