Chef Joseph Roberti
"I grew up in mom and pop restaurants with a real connection to the neighborhood. Upon graduating culinary school and pursuing a career in higher end restaurants I never lost focus on the connection to the guest that I was serving. As a chef I understand that it is my most important responsibility to make sure that our guests are getting a high quality product consistently. No matter what a guest orders at Biscayne Tavern the goal is that they will be served a great meal by an attentive server and that we will get the privilege of serving them many more times after. I am happy to be a new part of the team here a Biscayne Tavern and Yve Hotel. Over the next few months we will be making tweaks to the menu, enhancing our product, and coming up with some new dishes. I plan on producing menus that are slightly elevated but still simple and approachable. I will be using high quality ingredients and creating dishes to reflect the homestyle Miami feel that is Biscayne Tavern."
Cesar Zumaeta, Food and Beverage Manager
Cesar, who has rejoined the YVE Hotel Miami family back in May to lead the hotel’s culinary department and oversee its day-to-day operations will play a lead role in the relaunch of our Biscayne Tavern concept. Cesar played an instrumental role in the launch of YVE Hotel Miami in 2014 and was previously the Front Office Manager at Courtyard Cadillac Marriott in Miami Beach. “I have been in hospitality now 8 years and love every minute of it. I have had experience in both Operations with Front Office and Housekeeping and now F&B. Seeing both sides of the wall helps me with understanding the entire concept of operating a hotel”. Cesar’s other properties include the The James Royal Palm and The Shelborne Wyndham Grand in South Beach.