Michelin Star Chef Michael Michaelidis Joins Riviera Dining Group the Hospitality Group Behind MILA
Michelin star chef, Chef Michaelidis, joins Riviera Dining Group as a Head of Culinary. In his new role, Chef Michaelidis will oversee all culinary directions and menu creations. Boasting a background in refined dining with French and Greek roots, Chef Michaelidis joins the Group after 12 years working with the Robuchon Group where he earned 7 Michelin stars for a total of 26 Michelin stars spanning from his career in Cannes, Monaco, Hong Kong, Singapore and Tokyo.
Under his helm, Chef Michaelidis will reimagine the menu with new creations, refine the flavor profiles of current dishes and bring his unique vision to the presentation of each dish. His impressive track record and experience allows RDG to elevate its culinary standards and achieve a brand-new level of gastronomic excellence across all the group’s brands.
“After 12 amazing years in Asia working with the Robuchon Group, I sought a new and exciting challenge with RDG. Combining my roots from the South of France, my background in “La Cuisine du Soleil” and my experience as a Michelin star chef in Asia, I have the opportunity to provide a vision and direction that's elevated and refined, yet unexpected. The Group with its upcoming brands and venues offers a promising environment where my passions can be fulfilled. The sky is the limit.” – Chef Michaelidis
As the newly appointed Head of Culinary, Chef Michaelidis will provide the vision and culinary direction for MILA and all upcoming concepts under the Riviera Dining Group with Daniel Garner (Okra, Zuma Group) joining as RDG Corporate Chef, and Erick Melendes (Normas, Zuma) joining at RDG R&D Corporate Chef. The Riviera Dining Group includes:
MILA - A rooftop restaurant and mixology bar aiming to transport diners on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene. Helmy Saadon (formerly Head Chef of Zuma) will join MILA as Executive Chef.
AVA MediterrAegean - A modern Greek Agora opening early 2022 in Winter Park, FL, in a landmark building successfully operated by Luma restaurant. AVA MediterrAegean is a celebration of splendor, freedom, escapism, and joy, combining the most authentic hospitality and the truest flavors from the Cycladic region together with a lively setting to bring the most unparalleled experience to Winter Park.
V by MILA – Set to open around May 2022, V by MILA (pronounced ‘Five by MILA’) is a 7,900 sq ft venue located below the original MILA restaurant. V by MILA encompasses an omakase dining experience, a members-only salon and mixology bar, and a large lounge area with a DJ, all designed to offer guests a multi-sensory experience based on the five senses. Michelin star chef William Shen (Bond, Masa, Jean-Georges, ATO) will take the helm as Executive Chef.
CASA NEOS – Planned to open in late 2022, CASA NEOS is a unique and paradisiacal modern Mediterranean agora located on the Miami River in Brickell. This brand-new 30,000 total sq ft destination will include a members-only beach club, a modern Mediterranean restaurant, boutique hotel featuring five rooms and a rooftop lounge offering a unique MediterrAfrican culinary and lifestyle experience.
MM – RDG is also developing MM, a lifestyle membership club offering a network of luxury experiences among RDG venues, with members-only private areas and the most exclusive benefits for their members across all locations MM will soon start accepting membership applications.
More on Chef Michaelidis
Chef Michaelidis develops a passion for cooking from the age of 14, having enjoyed spending time in the kitchen with his grandmother who was a fabulous home cook. He starts his culinary journey studying in the Culinary Arts Programme as an apprentice at the Centre De Formation Des Apprentis of La Faculté des Métiers & École Hôtelière in Cannes-La Bocca for three years. He then spends an additional year at the Institute, learning pastry skill sets and techniques. In 2000, Chef Michaelidis passes his apprenticeship with flying colors, and is selected as a candidate for the Best Apprenticeof France, wherehethentrains witha MOF (Meilleur Ouvrier de France) Chef for the final competition in Paris.
Since then, he has gone from strength to strength by devoting his passion for cooking in renowned restaurants. Chef Michaelidis works alongside Executive Chef Olivier Elzerat L'Atelier de Joël Robuchon in Hong Kong from 2012 to 2014, during which the restaurant was awarded 3 Michelin Stars. Chef Michaelidis spends almost three years honing his culinary skills with Chef Olivier, where they worked together in serving up a variety of great French-haute classics in innovative tapas-style portions to diners, in the lively and convivial environment of L’Atelier de Joël Robuchon.
He then joins Joël Robuchon Restaurant, as Executive Chef at Resorts World Sentosa (RWS) in Singapore in 2014, where he earns 3 Michelin Stars, and then 2 Michelin Stars at l’Atelier. In 2017, he becomes Joel Robuchon Group Culinary Director in Tokyo, where he earns 7 Michelin Stars, which he maintains until 2021: 3 Stars for JR, 2 Stars for La Table and 2 Stars for L’Atelier. Through his career, Chef Michaelidis has managed over 350 employees, and also collaborated with guest chefs for very prestigious events, such as the Festival de Cannes, the annual MIPTV (Marché International des Programmes de Télévision) in Cannes, and the Grammy Awards.