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About

Chef

Adrianne

Chef Adrianne Calvo

My story begins in 1984. As a young kid growing up in Florida to Cuban born parents, I wasn’t running home after school to kick around a soccer ball or check out the latest video game, I was running into the kitchen to help my mom put dinner on the table.What I would learn later in life is these countless days spent watching her sprinkle a little bit of this and mixing in a little bit of that into sumptuous dishes that my family and I would relish in together is what inevitably started my drive to become a chef.

After a scheduling mistake in high school that landed me in a cooking class rather than a journalism class on THE day hospitality giant Johnson & Wales University came to do a presentation, my professional journey began. And yes…I do believe in fate! I entertained my competitive side with a slew of cooking competitions and was fortunate enough to be called upon by the Florida Marlins to cater the 2003 World Series. After graduating Johnson & Wales University I took a position with Five Diamond Mandarin Oriental Hotel in Miami where I learned first-hand from Executive Chef Patrick Lassaque the good, the bad and the ugly of the restaurant business. Shortly after, I landed in Napa Valley to stage with the great Chef Thomas Keller and Chef Cindy Pawlcyn. I still pinch myself that I was able to gleam even a sliver of knowledge from these remarkable chefs.

While some people thought a teenager had no business writing a cookbook, I had so many ideas, recipes, food memories I wanted to make a reality since I was a small child that a book seemed like a natural next step. I mustered together what I could and self-published my first book Maximum Flavor but the sales struggled. Did I bite off more than I could chew? Possibly. Then, as fate may have it, the phone rang and a producer with the Montell Williams show claimed to be on the other end (though I was convinced I was being pranked by a friend). They were doing a show on inspiring young entrepreneurs and wanted to invite me, the teenage cookbook author, on the show. I was blown away and humbled beyond belief and it was thanks to that appearance that I sold enough books to start a restaurant in the first place.

We opened Chef Adrianne’s in 2007 in a strip mall in Kendall. As a 22 year old just starting out, my resources were limited and this was where I could afford the four walls I needed to realize my dream. There were the obligatory naysayers that quipped about the location but as people started to eat my food and taste my passion on a plate, it was their opinion that mattered most. Soon Chef Adrianne’s began to be noted as a “hidden gem” or a “destination dining must” and that was good enough for me. We saw the restaurant through the recession with just me and my trusted Sous Chef, Eglis Siu, in the kitchen and came out on the other side and next year we will celebrate our 10th anniversary!

I still don’t know how some of these went from idea to printed word but I can now count four cookbooks under my belt. I know I have many people to thank including my hard working team and my incredibly supportive friends and family. The complete collection now includes: Maximum Flavor (2005), Chef Adrianne: Driven by Flavor Fueled by Fire (2008), #MaximumFlavorSocial (2014) and Play with Fire (2015).

And that’s my story in a nutshell. If you stop by Chef Adrianne’s for lunch or dinner, be sure to pop into the kitchen to say hi!

Proud Moments

Proud

Moments

Proud Moments

—Best Of Accolades
In 2015 Yelp included the restaurant in their top 50 local, non-chain Miami eateries. Prior to that both Miami Magazine and Urban Spoon named in the Best Restaurant Miami in 2013.

Yelp’s Top 50 Places to Eat in Miami
 

—First Miami Restaurant to offer Dark Dining

We tested the waters in 2007 with this sensory experience that’s become a sensation in London and years later we sell out monthly!

Dining In The Dark With Chef Adrianne Calvo
 

—Panda Kitchen Warrior

Through a mutual friend I was connected with Florida’s leader in the multi-million dollar kitchen and bath remodeling market, Panda Kitchen and Bath. I believe whole-heartedly in this talented bunch and am honored to be their featured chef on NBC “6 in the Mix” every Thursday.

Maximum Flavor with Chef Adrianne
 

—Launch of “Make It Count” Foundation

After losing my sister to cancer in 2006, I developed this organization to benefit children and their families suffering from the tragic disease. My team and I make it our mission to give back as much as possible.

 

—St Jude’s “All About the Kids Award”

Beyond my personal cause we also dedicate time and effort to support St Jude’s Children’s Research Hospital, among other worthy causes. Each holiday season we head to Memphis to cook for the patients and families staying at St Jude’s and in 2014 we were humbled by their recognition. See you this December Memphis!

Chef Adrianne honored at the 12th Annual FedEx/St. Jude Angels and Stars Gala
 

—Youngest chef ever to cook at the United Nations in New York City

After winning “Taste Down Under,” an Australian culinary competition, I was invited to cook for the Australian ambassadors and other important delegates. Here I was at 19 years old cooking Barramundii for a room full of top political power weights. Best Spring Break ever!

 

—Maximum Flavor (2005)

Take your tastebuds for a ride with this fast-paced cookbook. Don´t be afraid to entertain with an edge! Miami´s youngest cookbook author/restaurateur encourages you to shine with your culinary creativity as she guides you through the most exciting recipes. Put on your aprons and let yourself be inspired…

 

—#MaximumFlavorSocial (2014)

Food has undeniably become the social media generation’s runway supermodel, its glitzy cover girl. Yet long before putting our dinners and desserts on digital display became the norm, the concept of “sharing” a meal symbolized uniting and bonding as friends or family. In #MaximumFlavorSocial, Adrianne Calvo uses her years of rich experiences, unwavering commitment to building personal connections with her fans, and inseparable relationship with food to bridge its past and present roles in helping to bring people together.

#Maximum Flavor Social Get it Now! on Amazon
 

—Play with Fire (2015)

An unprecedented celebration of two of the most explosive arousers of our sight, taste, and imagination: provocative visuals and mouth-watering dishes. For the first time a stimulating combination of artistic eroticism and exquisite recipes join forces to entice both the mind and the palate. Maximizing aphrodisiacal powers of the fine and culinary arts, Play with Fire offers couples of all ages and genders a tantalizing and multi-sensory journey towards achieving intimacy through creating succulent delicacies together in the kitchen.

Play with Fire Get it Now! on Amazon

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