A trinity of French, Japanese and Peruvian cooking styles, studied and meticulously crafted as a result of a decades of training within each culture. Juvia's cuisine is the convergence in collaboration of three of the most talented chefs, using only the freshest of ingredients.
Juvia commissioned internationally celebrated Botanist Patrick Blanc to creat an incomparable piece of living art. Patrick's installation involves thousands of unique species of plant life, mindfully selected for each visitor to explore and experience Juvia in their own, intimate way.
The piece has been filmed to offer an intimate look into how Juvia's living wall came to fruition.
Noted restaurateurs Jonás & Alexandra Millán have traveled the globe together, along with their ever present two sons Gabriel and "baby" Jonás, perfecting the art of creating the ultimate in exquisite dining experiences.
Their combined skillset, Jonás a mathematical sage and Alexandra's classically trained culinary talents, have forever left and indelible mark on the global restaurant industry, operating world renowned dining locations in both Caracas, Venezuela and the enchanting Bonito in St. Barths. Jonas & Alexandra invite you to their table on Twitter @JuviaMiami.
Venezuelan architect and interior designer Alejandro Barrios-Carrero, founder of ABC, sketched and ultimately designed Juvia with the intention of creating an unexpected balance among interior design, architecture, and landscaping.
Alejandro thoughtfully integrates elements of nature into the concrete structure of the now landmark structure of the famed 1111 building, making Juvia a dining oasis that hangs in the sky above Miami Beach.
Recently relocated from Paris to Miami to join the Juvia Family, Chef Epié has helmed the kitchen at some of the most prestigious and well-recognized restaurants worldwide . Additionally, he has worked alongside with two iconic chefs, Alain Senderens and Alain Ducasse and has traveled the world learning about different cuisines.
Epié is the youngest chef to receive the Michelin Star when he was 22 years old. With years of experience and professional training under his belt, Chef Gilles brings over 20 years of talent and passion to Juvia.
Chef Gilles Epié
Seoul born, Executive Chef Sunny Oh has lived an entire life with the sea. After immigrating to the Florida coast at the age of 5, Sunny began fishing indigenous salt water fare. This instilled a lifelong passion within Sunny to create the most unique and flavorful dishes pulled from the ocean's depths.
After 10 years at Nobu and countless hours in his own kitchen, Sunny's primary focus remains fashioning one-of-a-kind, raw, cured and cooked fresh caught dishes that are as delectable as they are ingredient conscious. Learn more about Sunny on Twitter @SunnyJuvia.
A protégé of such iconic chefs as Alain Ducasse, François Payard, and Daniel Boulud, pastry chef Gregory Gourreau, who was classically trained in France, is the talent behind Juvia's sweeter side. His decadent confections are made using French techniques but incorporating light, fresh tropical fruits and sumptuous chocolate is a feast for the palate.
Before helping Juvia, Miami's newest penthouse dinning destination achieve sweet success, Gourreau created desserts for some of the world's top-rate restaurants, such as Payard Patisserie and Bistro at Caesars Palace among others.
Prior to completing his culinary training at Le Cordon Bleu, Kaoro Chang spent a decade traveling the world with his family, living in countries ranging from the Dominican Republic to the U.K. His decision to pursue his longtime passion to become a chef landed him a position at the world renowned Nobu Restaurant Group in Miami Beach, Fl.
During his time at Nobu Chef Chang was part of the opening team of Nobu Mexico and collaborated at Nobu events in countries such as St. Lucia and the US. With the invaluable experience in fine dining and Japanese techniques learned at Nobu Chef Chang joined the Juvia Miami Beach team. His unwavering passion and continued growth in Peruvian and Asian cuisine and techniques drives the third generation Nikkei chef to new and continued heights.
Jonás and Alexandra Millán
Chef Gilles Epié
In accordance with the Laws of the State of Florida, we can only accept the following forms of Identification to prove that you are of legal drinking age to consume any alcoholic beverage in our restaurant:
1. Foreign Passport
2. United States Passport
3. United States Drivers License.
These forms of ID must be Current and in the Possession of said Person. No Digital or Photographic Copies are Acceptable.
1111 Lincoln Rd. Miami Beach, Fl 33139
Access via private elevator on Lenox Avenue | The parking garage is located in the back of the building on Alton Rd.available at a discounted rate for Juvia Customers.
No tank tops or sandals for men.
Monday - Thursday 6PM - 11PM
Friday - 6PM - 1AM
Saturday 11:30AM - 3PM // 6PM - 1AM
Sunday - 11:30AM - 3PM // 6PM - 11PM