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.
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.
At Juvia, Chef Laurent Cantineaux's unique style and sense heightening culinary techniques have reached their crescendo. Perfecting the art of dish creation and preparation has proven a labor of love, corssing multiple continents while developing his craft at Frances Troisgros as well as with Chef Daniel Boulud.
Chef Cantineaux's extensive culinary experience in Venezuela imparts boldness and depth to each of his calssically trained French designed dishes.
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.
Jonás and Alexandra Millán
1111 Lincoln Rd. Miami Beach, Fl 33139
Access via private elevator on Lenox Avenue. Valet available on Lennox Avenue.
No tank tops or sandals for men.
Monday - Thursday 6PM - 12AM
Friday - 6PM - 1AM
Saturday 12PM - 3PM // 6PM - 1AM
Sunday - 12PM - 3PM // 6PM - 12AM