Trailblazing Women in South Florida’s Culinary Scene: Leaders Redefining the Industry

The women shaping South Florida’s food and beverage industry are more than chefs, business owners, and beverage directors—they are pioneers redefining what it means to lead. Some craft exquisite dishes in top-tier restaurants, pushing culinary boundaries with every plate. Others build multimillion-dollar brands, transforming the way consumers experience food and drink. Innovation isn’t limited to the kitchen; bold ideas extend to menu development, mixology, and sustainable dining. Their influence can be felt in every corner of the industry, from intimate omakase counters to large-scale restaurant empires. Passion drives their work, but vision, resilience, and expertise cement their lasting impact.

A James Beard Award-winning chef, television host, and entrepreneur, Michelle Bernstein has left an indelible mark on Miami’s dining scene. Born and raised in the city with Jewish and Latinx roots, Bernstein’s cuisine is a dynamic fusion of global influences. Co-owner of Michelle Bernstein Catering, she also leads Café La Trova, a beloved Little Havana institution, and partners in Miami Beach’s cocktail destination Sweet Liberty. Her accolades include Emmy-winning TV shows Check, Please! South Florida and SoFlo Taste, and she’s a regular guest judge on Top Chef and Chopped. Beyond her culinary ventures, Bernstein is dedicated to community service, serving as Vice Chair of Common Threads, a nonprofit advocating for nutrition education, and raising awareness for psoriatic arthritis, a condition she openly shares about.

Australia-born and globally trained, Janine Booth brought her culinary expertise to Miami’s thriving dining scene, quickly making a name for herself with her bold flavors and creative vision. After competing on Top Chef, she co-founded Stiltsville Fish Bar in partnership with Grove Bay Hospitality Group, a restaurant that has become synonymous with fresh, locally sourced seafood. Recognized by Forbes and Zagat in their prestigious “30 Under 30” lists, Booth continues to be a driving force in Miami’s culinary innovation, elevating the city’s seafood scene with a modern, international perspective.

As the co-owner and pastry chef of PASTA in Miami’s Wynwood district, Janice Buraschi blends Italian tradition with her Peruvian heritage and international training. Educated at Le Cordon Bleu London, Buraschi honed her skills at Michelin-starred kitchens, including Blanca in New York, before founding her own acclaimed restaurant in Lima. Now bringing her expertise to Miami, she has seamlessly woven Peruvian flavors into Italian pastry, earning recognition as one of the city’s most exciting culinary innovators. With a career shaped by global experiences, her refined techniques and artistic presentation redefine the boundaries of traditional Italian desserts.

Chef, restaurateur, and television personality Olivia Ostrow is on a mission to elevate Kosher cuisine to Michelin-star levels. At Ostrow Brasserie, Miami’s first French Kosher fine dining establishment, she merges her Parisian culinary roots with strict Kosher dietary laws, proving that sophistication and tradition can coexist. With over three decades of experience spanning France, Israel, and the U.S., Ostrow’s culinary philosophy is rooted in precision, creativity, and excellence. Her influence extends beyond the kitchen, with high-profile media features and an upcoming cookbook that showcases her take on Kosher fine dining.

Bringing the bold flavors of Mexico to South Florida, Rosalia Barron is the Executive Chef at El Vez Fort Lauderdale, where she crafts vibrant, ingredient-driven Mexican cuisine. With a foundation in multi-Michelin-starred restaurants—including Chicago’s Frontera Grill and Naha—Barron’s expertise spans high-profile kitchens across the U.S. She trained at Le Cordon Bleu and worked alongside renowned chefs like Rick Bayless and Carrie Nahabedian, mastering the delicate balance of authentic flavors and innovative presentation. At El Vez, she continues to push the boundaries of Mexican cuisine while honoring her Mexico City roots.

A culinary powerhouse with over two decades of experience, Paula DaSilva is the Director of Culinary and Beverage at The Ritz-Carlton, Fort Lauderdale, overseeing all dining operations and enhancing the property’s renowned culinary excellence. Formerly the Executive Chef at the acclaimed Burlock Coast, DaSilva has cultivated a reputation for delivering elevated, ingredient-focused cuisine. Her career skyrocketed after finishing as the fan-favorite runner-up on Hell’s Kitchen, and she has since become one of Florida’s most respected culinary figures. Her leadership continues to set new standards in luxury hospitality dining.

As Executive Pastry Chef at Pastis Miami, Meghan Brophy brings over 14 years of refined pastry expertise to one of the city’s most esteemed French dining destinations. A graduate of The Culinary Institute of America, Brophy’s passion for classical techniques and modern innovation shines through in her delicate, flavor-packed pastries. She has worked alongside some of the most influential chefs in the industry, consistently pushing the envelope in French patisserie while maintaining an unwavering dedication to quality and artistry.

As the founder and CEO of TRUBAR, Miami’s Erica Groussman has turned the clean protein bar market on its head. Frustrated by the lack of nutritious yet indulgent snacks, she launched TRUBAR in 2021 with a simple mission: to create plant-based, gluten-free, and dairy-free bars that taste as good as dessert. In just three years, the brand has skyrocketed to over $50 million in revenue and expanded to 15,000+ retail locations, including Costco, Whole Foods, and Erewhon. Groussman’s success story is a testament to the power of female entrepreneurship, proving that health-conscious snacking doesn’t have to sacrifice flavor or luxury.

A seasoned chef with a Bachelor’s in Food Science and Nutrition, Adrienne Grenier has built her reputation on elevating fresh, locally sourced ingredients. After working under Dean Max and Paula DaSilva at 3030 Ocean, Grenier honed her craft in California, even cooking at Gordon Ramsay’s Michelin-starred restaurant. She later returned to Florida, winning Food Network’s Chopped and leading acclaimed restaurants like Pasta Louise in Brooklyn before joining Burlock Coast at The Ritz-Carlton, Fort Lauderdale as Chef de Cuisine. Her culinary philosophy celebrates seasonality and the unique flavors of coastal cuisine.

A native of Kyoto, Japan, Kaori Yoshioka is one of South Florida’s most respected sommeliers and restaurant managers. After moving to the U.S. in 2014, she studied sake and wine through WSET (Wine & Spirit Education Trust), developing a deep expertise in beverage pairings. Now, she leads SHINGO, a high-end omakase restaurant in Coral Gables' historic La Palma building, where she curates immersive dining experiences with precision and artistry. Yoshioka’s commitment to authenticity and hospitality has made her a trailblazer in Miami’s Japanese fine dining scene.

With over two decades of experience in product ideation and culinary development, Jane Hernandez serves as Vice President of Culinary at Bodega Taqueria y Tequila, overseeing multiple locations across South Florida, Chicago, Washington D.C., and soon Nashville. A California Culinary Academy graduate, Hernandez has held executive positions at Subway, Starbucks, and Kimpton Hotels, blending corporate expertise with hands-on creativity. Her leadership continues to shape Bodega’s fast-casual-meets-speakeasy concept, redefining the modern Mexican dining experience.

With 18 years of experience in the hospitality industry, Carla Lorenzo has made a name for herself as a master of beverage operations. As the Beverage Director at The Hampton Social, she curates inventive cocktail programs and elevates guest experiences. Previously, she led beverage strategy for Noble33, launching concepts across Toronto, London, Las Vegas, Los Angeles, New York, and Arizona. Her ability to blend global influences with localized flavors has positioned her as a leader in luxury hospitality.

Born in Lima, Peru, Martha Palacios has spent over two decades mastering Peruvian cuisine, with experience in kitchens across South America and Japan. Now the Executive Chef at JARANA, she showcases authentic Peruvian flavors with a modern touch. Her culinary journey has included leading roles at La Mar by Gastón Acurio and being named “Best Female Chef” by El Comercio in 2022. This International Women’s Month, Palacios is collaborating with Chef Karla Hoyos of Tacotomia and James Beard Award-winner Valerie Chang, continuing her mission to champion Peruvian gastronomy in the U.S.

As Chief Brand Officer of Pura Vida Miami, Jennifer Horev has been instrumental in transforming the brand from a local Miami café into a national wellness lifestyle destination. Transitioning from real estate to hospitality in 2015, Horev led a brand-wide visual and menu overhaul, introducing clean, whole-ingredient dining. Under her leadership, Pura Vida now boasts 30+ locations, including New York and soon the West Coast, offering everything from all-day breakfast to sustainably sourced coffee. Horev continues to set trends in the health-conscious dining space, proving that wellness and indulgence can go hand in hand.

A Ritz-Carlton veteran, Ashley Stanton has spent over a decade refining her culinary expertise, climbing the ranks to become Executive Chef of The Ritz-Carlton, Coconut Grove, including Isabelle’s Coconut Grove. Her journey began as Executive Sous Chef, where she gained invaluable experience in luxury hospitality. Stanton has competed on Food Network’s Guy’s Grocery Games and earned awards for her inventive approach to classic comfort foods. Whether crafting award-winning cocktails like her Buffalo Chicken Wing Bloody Mary or overseeing high-end dining experiences, Stanton continues to elevate Miami’s luxury hospitality scene.

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