Inside AVA Coconut Grove’s Michelin-Experienced Culinary Team
- 19 hours ago
- 2 min read
Rooted in Riviera Dining Group’s lifestyle-driven approach to hospitality, AVA MediterrAegean in Coconut Grove blended refined cuisine, immersive design, and a transportive atmosphere to create a dining experience deeply connected to Greek culture. Following the acclaimed openings of MILA Miami, CASA NEOS, and CLAUDIE, the concept reflected RDG’s continued evolution within the local dining scene, delivering a sophisticated menu that celebrated the beauty of the Cyclades and the shores of the Mediterranean.
The restaurant's culinary vision was spearheaded by RDG Partner and Head of Culinary Michaël Michaelidis, alongside Executive Chef Frédéric Aumeunier. Bringing more than two decades of global gastronomy experience to Miami, Chef Aumeunier's extraordinary pedigree spanned some of the world's most prestigious kitchens across France, the United States, England, the Middle East, and Monaco. His impressive background included leadership roles with Alain Ducasse and Barrière Les Neiges Courchevel, as well as tenures at Michelin-starred institutions such as La Maison Pic in Valence, Per Se in New York—where he contributed to Thomas Keller’s renowned cookbook—and Pineapple & Pearls in Washington, D.C. Known for his ability to revitalize culinary programs and oversee brigades of over 25 chefs, Aumeunier famously pioneered an interactive “fun dining” concept that was instrumental in reclaiming two Michelin stars for Pineapple & Pearls.
At AVA Coconut Grove, this high-level expertise and deep Mediterranean sensibility translated into a menu that flawlessly balanced French technique with soulful, contemporary creativity. Diners were invited to explore bright, refreshing seafood starters like the Aegean Tuna Ceviche and Seabass Carpaccio, before moving on to indulgent signature dishes including Lobster Pasta, Chilean Seabass Kakavia, and a premium 32-ounce Wagyu Tomahawk. By honoring tradition while embracing culinary innovation, Chef Aumeunier and the RDG team established AVA as a coveted dining destination defined by precision, artistry, and storytelling through food.