Delilah Miami, the East Coast outpost of The h.wood Group’s celebrated supper club concept, is turning the page on its next chapter—this time, through the lens of the plate. The restaurant has announced the appointment of Mitchell Hesse as its new Executive Chef, signaling a refined, yet grounded shift in its culinary direction.
Known for his thoughtful, globally inspired cooking, Hesse brings a cross-cultural sensibility and modern restraint to a menu that will evolve quarterly—bridging Mediterranean, Japanese, and Persian flavors with the distinct rhythms of Miami’s social and dining scenes.
“There’s something magnetic about Delilah: the energy, the style, the feeling you get when you walk into the room. It’s an exciting challenge to match that ambience on the plate. I want Delilah to be a place guests come often—not just for celebrations but for meals they know will deliver every time.”Executive Chef Mitchell Hesse
As Hesse settles into the kitchen at Delilah’s Brickell Key Blvd. location, he’s already reimagining the menu with new seasonal dishes set to launch in the coming weeks. Among the upcoming highlights:
Seafood Tower, reinterpreted with unexpected textures and flavor notes
Grilled Red Snapper with summer caponata and clams
Lobster Rigatoni, offering richness with a nod to refined comfort
Cauliflower with Pomegranate Molasses, striking a balance of acidity and sweetness
Tomato, Watermelon, and Mozzarella Salad, a fresh study in restraint and seasonality
While the menu reads globally, it’s rooted in approachability. “I’m not here to plate with tweezers,” Hesse explains. “I want dishes that are approachable—elegant but never fussy.”
Expect Hesse to lean into quarterly updates, offering Miami regulars and culinary travelers a reason to return—frequently.
Hesse’s culinary roots trace back to Perth, Australia, where early exposure to Greek open-fire cooking and his grandmother’s baking led him to a kitchen apprenticeship by age 16. He earned his chef title before turning 20 and soon after entered the fast-paced kitchens of London’s Zuma Group.
His Miami tenure spans leadership roles at Novikov, COTE Miami, 50 Eggs, and, most recently, Queen Miami Beach, cementing his reputation for delivering both high-level execution and warm, hospitality-first service. With more than a decade in Miami, Hesse brings a clear understanding of the city’s evolving tastes—seasonal, socially dynamic, and layered in multicultural influence.
Since opening in Brickell, Delilah Miami has introduced a new rhythm to the city’s nightlife-meets-dining culture. The restaurant draws inspiration from the Roaring ’20s, reinterpreted with contemporary flourishes: a color palette of light pink, teal, and gold, bespoke caricatures by Blue Logan, and Turkish burl wood accenting the dining room.
Outside, the terrace offers 180-degree views of Biscayne Bay, setting the stage for evenings that flow between dinner, cocktails, and conversation.
While the supper club maintains its polished elegance, it balances formality with personality. Classic crowd-pleasers remain on the menu—like Chicken Tenders and Kendall’s Slutty Brownie—a nod to the brand’s Los Angeles roots and its irreverent sense of fun. The “no photos” policy adds an air of mystery, shielding guests from distraction and inviting them fully into the moment.
Founded in Los Angeles in 2008, The h.wood Group has become a definitive voice in luxury hospitality, thanks to its multi-venue portfolio that spans dining, nightlife, and experiential events. The group is behind iconic concepts such as The Nice Guy, Harriet’s, Bootsy Bellows, and of course, Delilah, which continues to expand across key U.S. and international markets.
Its signature style blends distinctive design, immersive service, and scene-defining energy. In addition to permanent venues, The h.wood Group is also known for producing high-profile brand activations and events during global cultural moments like Coachella, F1, and Art Basel.
With Chef Mitchell Hesse now leading the kitchen, Delilah Miami enters a new phase—one where style and substance are served with equal precision, and every dish tells a story worth returning to.
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