Taste
Crafted With Purpose: The People Behind The Dish
February 13, 2026
From Italy to Peru, Hong Kong to Mexico, Aventura Mall and its neighboring destination, The Abbey, are home to chefs whose mastery turns every meal into an experience. Each kitchen is a stage where heritage meets innovation, where ingredients are treated with reverence, and where dishes tell stories of place, culture, and craft. In this culinary journey, we meet the chefs behind some of South Florida’s most inspired plates—each inviting diners to taste not just food, but a vision.
Eataly: Italian Craft Perfected
For Eataly’s Executive Chef Steve Spiewak, Italian cuisine is not a concept, but a lived experience shaped by cities, regions, and time spent at the table. Born in Chicago, his culinary path began modestly with a part-time kitchen job during college, but curiosity quickly evolved into craft. That curiosity eventually led him across Italy, where immersion became education and tradition became instinct.
Those travels culminated in a formative chapter at the original Eataly in Torino, followed by a pivotal role in the opening of Eataly Chicago. As the brand expanded internationally, Chef Spiewak was appointed Executive Chef of all three Toronto locations, helping to define Eataly’s culinary voice in a new market. Today, he brings that depth of experience to Eataly Aventura Mall, shaping its kitchens with the same regional reverence and technical precision.
One dish, in particular, captures that journey: Agnolotti del Plin. Hailing from Piemonte, the small, hand-pinched pasta is filled with a rich blend of beef, sausage, and veal, then finished with sugo d’arrosto, a deeply flavored veal and red wine reduction. When the season allows, freshly shaved truffle crowns the dish, adding a final, unmistakable note of indulgence. For Chef Spiewak, it is a personal plate, one that recalls long days of training in Torino and the quiet discipline of Italian kitchens.
At Eataly, food is meant to do more than satisfy. It tells stories of place, tradition, and people who carry those traditions forward. Eataly is located on the Third Level near Nordstrom.
Toku: The Art of Omakase
Chef Thomas Chik’s approach to sushi is shaped by contrast. Born in Hong Kong, Toku’s Head Sushi Chef’s earliest memories of food come from a city alive with movement, from fragrant street stalls to family meals rooted in tradition. That balance between heritage and modernity continues to guide his philosophy in the kitchen today.
For Chef Chik, cooking is an exercise in intention. Tradition provides the foundation, and creativity refines the expression. Nowhere is that philosophy more evident than in Toku’s forthcoming 14-course Omakase Experience, a carefully composed progression designed to be savored slowly and thoughtfully.
The experience unfolds with moments of quiet luxury. Hotate Sashimi is paired with fresh truffle, allowing delicacy and depth to coexist on the palate. Japanese Uni Nigiri arrives crowned with crystal caviar, rich and briny in equal measure. Hamachi Nigiri is lightly torched, enhancing its natural sweetness without overpowering its clean finish. A5 Wagyu Nigiri, finished with kizami wasabi, delivers a final note of indulgence, precise and deeply satisfying.
At Toku, authenticity is not a trend but a standard. Each dish honors the techniques and flavors of Japanese, Chinese, and Thai cuisines, interpreted with respect and discipline. The result is an experience that feels immersive rather than performative, inviting guests to engage with every course from the first bite to the last.
Toku is located on the Upper Level.
Jacinta: Grounded in Corn
For Lalo Durazo, Jacinta begins with corn, not as an ingredient but as a point of pride. A lifelong restaurant entrepreneur from Mexico City, Durazo founded Jacinta alongside his son with a singular mission: to introduce Miami to the depth, care, and character of an authentic criollo corn tortilla.
That commitment is evident in every step of the process. Jacinta sources exceptional criollo corn from secluded communities throughout Mexico, honoring both origin and tradition. Each night, nixtamal is prepared. Every morning, the corn is freshly ground.
Throughout the day, tortillas are pressed and served warm, delivering a flavor that is layered, nuanced, and unmistakably alive. It is a ritual of craft that transforms a staple into something quietly extraordinary.
One dish captures this philosophy with particular clarity: Jacinta’s Tetelas from Oaxaca. Folded by hand, the tortilla cradles queso fresco, black truffle, and corn truffle sauce, finished with crema and micro cilantro. Each element is deliberate, designed to challenge expectations while remaining deeply rooted in Mexican culinary tradition. The result is a dish that feels both familiar and revelatory, reshaping perceptions of what modern Mexican cuisine can be.
At Jacinta, food is a story told through texture, technique, and time. Guests are invited not just to dine, but to participate in an expression of elevated Mexican hospitality, one that is generous, inclusive, and deeply satisfying.
Jacinta is located in the Outdoor Piazza near Bloomingdale’s.
Gaby by Call Me Gaby: Southern Italian Soul
For Executive Chef Andrea Amelio, cooking has always been about more than technique. Born in Catanzaro, in southern Italy, he was raised in a culture where food is inseparable from family and community. His earliest memories unfold in the kitchen alongside his grandmother, who cooked daily with the generosity and discipline of a seasoned restaurateur. Those meals were abundant, unhurried, and deeply connective, shaping his belief that food’s greatest purpose is to bring people together.
That philosophy continues to guide Chef Amelio’s approach at Gaby by Call Me Gaby, where tradition and emotion are as essential as ingredients. His cooking reflects the values he grew up with: respect for Italian heritage, reverence for quality, and an instinct for creating dishes that feel both thoughtful and inviting.
One plate captures that balance with effortless clarity. The Andrea Pizza is refined yet comforting, a study in contrast and harmony. Creamy stracciatella softens each bite, while smoky speck adds depth and character. Fig jam introduces a subtle sweetness, and rosemary anchors the dish with a familiar Mediterranean note. Together, the elements create a composition that feels elegant without ever losing its sense of ease.
At Gaby by Call Me Gaby, passion is the foundation of every dish. Authentic Italian traditions, carefully sourced ingredients, and a sense of warmth define the experience.
Gaby by Call Me Gaby is located in the Outdoor Courtyard.
Amalfi Llama: Flame and Flavor
For Chef Arnold De La Cruz, cooking is both heritage and artistry. Born in Bogotá and raised in Barranquilla, he grew up surrounded by the rhythm and intensity of the restaurant world, guided by his father and uncle. Those early experiences shaped a lifelong passion that eventually led him to The Amalfi Llama, a dining concept at The Abbey that marries the vibrant flavors of Patagonia with the sun-drenched elegance of Italy’s Amalfi Coast.
At the heart of his kitchen is the open parrilla grill and wood-burning oven, where flame, smoke, and technique converge. Every dish carries intention, balancing bold flavors with delicate precision.
A signature example is the Capellini ai Frutti di Mare—angel hair pasta intertwined with shrimp, asparagus, sun-dried tomatoes, and blue crab. Garlic sautéed in butter and deglazed with white wine adds depth and a subtle sweetness, letting each ingredient shine while harmonizing the ensemble. The result is a dish that feels both refined and elemental, a reflection of Chef De La Cruz’s culinary ethos.
At The Amalfi Llama, every plate tells a story of place, tradition, and craftsmanship. Guests are invited to witness that narrative at the table, where fire meets flavor in a dining experience designed to linger in memory as much as on the palate.
Amalfi Llama is located at The Abbey at Aventura.
Jarana: Peruvian Heritage, Shared
For Chef Martha Palacios, Peruvian cuisine is inseparable from identity. Born and raised in Lima, she first learned the language of food in her father’s restaurant, where every dish reflected culture, history, and family. Her journey continued alongside Gastón Acurio, helping introduce the world to the vibrant flavors of Peru. Today, she brings that expertise and devotion to Jarana at The Abbey, crafting experiences that honor tradition while embracing contemporary expression.
One signature dish, Lomo Saltado, captures the essence of her culinary philosophy. Beef tenderloin is sautéed over high heat with onion, tomato, and ají, then paired with crispy potatoes and rice. Each bite balances bold flavor, texture, and heritage, reflecting both the richness of Peruvian tradition and the precision of modern technique.
At Jarana, every plate is an invitation to share. The menu celebrates the depth of Peruvian and Latin American flavors through an approachable, refined lens, creating an experience that is as communal as it is memorable.
Jarana is located at The Abbey at Aventura.
Whether throughout Aventura Mall or within the intimate setting of The Abbey, these chefs elevate dining into storytelling. From hand-pinched pasta and carefully crafted tortillas to meticulously prepared sushi and bold Latin American flavors, every dish testifies to craft, culture, and care. Guests are invited not simply to taste, but to immerse themselves in experiences where every bite reflects passion, tradition, and creativity—a celebration of South Florida’s culinary artistry.
