We sat down with Executive Chef Ricardo Jarquin Americana Kitchen at Loews Coral Gables Hotel in Coral Gables, Florida. Americana Kitchen is the urban meeting point in Coral Gables — a place to eat, drink and socialize. The name encapsulates the dining experience inside: a true all-American destination.

where to eat in coral gables florida — Image: Executive Chef Ricardo Jarquin of Americana Kitchen at Loews Coral Gables Hotel

Enjoy the main dining room with its open kitchen, the intimate lounge, and the lively circle bar. The bar crafts classic cocktails with the sound of all-American singers wafting through the restaurant to evoke a bygone era of true American dining.

1. Tell us about what your morning routine looks like, and how you like to end your day?

I like to split the beginning of my day into three areas: self-care, family and work.

Selfcare: This is a big focus of mine. I have always been a strong believer that before you can take care of anyone else you need to take care of yourself first. Waking up early allows me to start my day with clarity and focus, it also helps me feel like I’m not rushing through the morning, which can lead to unnecessary stress. I wake up at around 4:30am to make it on time to the 5am session at my local CrossFit gym. From 6am – 6:30am I take a shower and get ready for the next part of my daily routine.

Family: My favorite part of the morning. We have three kids, two of which are toddlers, and they can be a handful. From 7am – 8am, I help my wife get the kids ready for school. I do my best to cook breakfast for them on a daily basis. My commute to work is very short, which allows me the opportunity to really engage with my family and start their day on a positive note.

Work: I get to work around 8am and spend the first hour checking e-mails and catching up with my leaders. Living in Miami, Cuban “cafecito” is a natural necessity and one that makes it easier to share a moment of warmth and conversation with my leaders. I also make it a point to say good morning to the rest of my culinary and stewarding team. I’m a big advocate of positive workplace culture. I feel like a simple good morning sets a positive tone for the day and builds that sense of camaraderie, further promoting teamwork and collaboration, which is very important in our industry. In like manner, the end of my day is similar to the beginning. I try to invest 30 minutes right before I go to sleep on myself, usually in the form of playing video games or catching up on crypto currency news. I find that those 30 minutes right before bed provides me a much-needed distraction to any worries or stressors, allowing me to focus on something else, which personally makes it easier to fall asleep.

2. Do you have any awards or achievements you’d like to mention?

I have many that come to my mind, but four that really stand out.

1. I won Hilton’s national “Most Beautiful Dish Competition” in three separate categories. Hilton is a giant in the hospitality world with many luxury hotels, so you can imagine how fierce the competition was for this award.

2. When I was the Executive Chef of ULU on the big island of Hawaii, Food & Wine magazine named us one of the best farm-to-table restaurants in the US. This was very rewarding for me because we put a lot time and focus on building partnerships with our local purveyors. 75 percent of the product we used at the restaurant came from the island, allowing us to not only support the local economy, but also have amazing product to work with year-round.

3. I worked for some time at the beautiful Langham Hotel Chicago as Executive Chef of Travelle restaurant. During my time there, I won the Cochon 555 competition, going up against some of the best chefs in the city. We were also mentioned by the Michelin Guide on two separate occasions during my time spent at the Langham.

4. Zagat named me one of 30 Up and Coming Chefs to look out for in the US and 9 under the radar chefs to go see in Chicago.

3. Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

I have many chefs who I look up to currently and they change pretty often. I think it’s beneficial to keep an open mind and appreciate the diverse talents and styles of different chefs. Currently, I enjoy staying up-to-date with what the following chefs are doing.

Michael Rafidi of Albi
Ryan Ratino of Jont and Bresca
Trevor Flemind and Emily Kraszyk of Warlord
James Kent of Crownshy
Ron Mckinlay of Canoe

The best advice I can give any aspiring chef is to focus on working for institutions that challenge you and make you feel uncomfortable on a daily basis. Feeling uncomfortable in your role usually means that you’re stepping out of your comfort zone, which often leads to personal and professional growth. In our ever-changing industry, encountering discomfort can be a catalyst for learning new skills, adapting to challenges and expanding your knowledge base.

4. What do you typically cook at home for yourself or your family?

Very simple comfort food. One pot meals, braises, stews and rice dishes are my favorite go-to. My kids are taco and quesadilla connoisseurs, so I like to incorporate these dishes on the menu at least once a month.

5. What’s a food trend that you’re loving right now and why?

I wish I had more time to stay current with food trends. I have never been a fan of them to be honest with you. I feel like they come and go quickly, and they don’t necessarily reflect ideas or values that chefs are passionate about. Although it’s important for chefs to stay informed about current culinary trends, I think it’s just as important in our industry to maintain a certain level of culinary authenticity and style.

6. What’s the strangest food combination you’ve ever tried? And, did you like it?

Beluga caviar and crème fraîche ice cream is definitely the strangest combination I have ever tried. Caviar and crème fraîche on paper sounds great, but I wasn’t sure it would play out as well if the crème fraîche was made into an ice cream. Surprisingly enough, it worked out really well. The sweet and tangy flavor notes of the ice cream mixed with the salty and briny flavor profiles of the caviar created a harmonious blend of flavors on the palate. Although a great dish, it never made it onto the menu.

7. Have you ever cooked for a celebrity? Do you have a story to tell?

I have cooked for celebrities in the past, but always very transactional, with the exception of this one time in Napa. I had the chance to cook for the family of a well-known artist in the music industry. I have a pretty incredible and wild story, but unfortunately NDAs were signed so that’s all I can about that situation.

8. What’s your Instagram so that readers can follow you?

It’s @onfoodandfeasting.

9. What cocktail or beverage do you enjoy most?

Depends on the occasion. If I just want to relax and Zen out, my go-to is a quality bourbon on the rocks (Four Roses small batch or Buffalo Trace antique collections, just in case you’re wondering). If I’m out having a good time, friends and family - a balanced sweet and sour - is what I will usually gravitate toward.

10. Tell our readers why they should visit Americana Kitchen?

You should visit Americana Kitchen at Loews Coral Gables Hotel for the amazing culinary offering and warm hospitality. We pride ourselves in crafting exceptional dishes using quality products from partners we have built strong relationships with. Sourcing from my surroundings has always been a strong focal point in my cooking philosophy. When we developed the menu at Americana Kitchen, we made sure to revolve it around the product, technique and nothing more. I have always been a strong believer that if you have quality ingredients to work with you have to do very little to make them shine.

All our poultry is from Green Circle, most of our vegetables and greens are from Tiny Farm and Imagine Farms. Our skipper sweet oysters are some of the best in the country, coming from upstate Florida. The mushrooms we use are from Gratitude Garden Farms in Palm Beach County. The mozzarita burrata is made with traditional techniques in Boca Raton, and the list goes on and on. But it's not just about the food, it's about the atmosphere and the ambiance. When you step into our restaurant, you're greeted with a warm and inviting atmosphere that instantly puts you at ease. Whether you're with us for a romantic dinner for two or a gathering with friends and family, our cozy yet elegant setting provides the perfect backdrop for any occasion. Our team is passionate about hospitality and goes above and beyond to ensure every guest has an unforgettable dinning experience. We also have the best bar in Coral Gables, which is a plus.

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