The 2023 South Beach Seafood Festival Delights Seafood Enthusiasts With a VIP Chef Showdown and Sizzling Culinary Tastings
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED OCTOBER 2023 • 4 min read
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The highly anticipated South Beach Seafood Festival is making its triumphant return Wednesday, October 18th through Saturday, October 21st, promising an unforgettable celebration of ocean-fresh delicacies, live entertainment, and idyllic beachside vibes. Kicking off the start of Miami’s famed stone crab season, this exciting annual event promises an unparalleled experience for seafood enthusiasts and fun seekers alike. With four days of special programming, including endless food and beverage tastings, VIP chef competitions, cooking demonstrations and more, this year’s festival will raise the bar for one of the country’s leading seafood events.
Presented by Tequila Herradura and GOYA Foods, and hosted with the support of the Miami Beach Visitor and Convention Authority, the four-day festival is a curated culinary showcase that couples South Florida’s bounty of seafood with the region’s most notable chefs and local restaurants. Click here for tickets to the 11th Annual South Beach Seafood Festival.
The iconic VIP Chef Showdown is presented by Goya Foods, Tequila Herradura, Cadillac, Celebrity Cruises, Halperns, and official bank partner, City National Bank—Join Miami’s top executive chefs for an evening of competitive culinary cook-offs, where you are the judge as you indulge with endless seafood and cocktails because tickets are completely all-inclusive! We teamed up with four of Miami’s top 2023 executive chefs for a Q&A: Meet the Chef under the following categories: Battle Caviar, Battle Ceviche and Battle Sushi—Battle Sushi features both the 2022 Champion and the 2023 Challenger.
BATTLE CAVIAR
Executive Chef Isaac Perlman of Perl by Chef IP in North Miami Beach, Florida
Where did you grow and/or where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born in Bogota, Colombia and moved to Miami at a young age of 7. I was raised in Miami and was fortunate enough to to be able to attend restaurants and travel since I can remember. In the most recent years I did some traveling in Japan, Italy, Israel, France, South Africa and Mexico. My cooking philosophy is a simple approach to great quality ingredients. Ingredients are the king and I try to respect that. You see this in the Mediterranean as well as Japanese cuisine. My restaurant PERL by Chef IP is Mediterranean food with Japanese influences.
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I'm a perfectionist therefore I keep my dishes clean and simple with very little room for error. I make dishes that let the ingredients shine. Since ingredients are so important to me I will import/drive or do anything to acquire the best of the best.
Tell us about one of the most creative dishes you’ve cooked up?
We serve a mushroom lasagna but we gave it a Japanese twist. I tried a kinoko pasta when I was in Japan and when I was making the menu for PERL we wanted to add a pasta dish but didnt have the proper equipment to execute al dente pastas to perfection so we created an enoki mushroom lasagna. Layers of fresh pasta, a mix of mushrooms including Enokis and we bond it all together with an umami bechamel that we make in house with an umami spice blend that we all craft in house.
What do you believe separates you from your caviar competitor?
I don't know the competitor but I believe that my simple approach works well with caviar because I will let the caviar shine and at the same time not overpower the dish. My background of private cooking with high end profiles has also exposed me to serving lots of Caviar and i've seen what and how people like it.
Perl by Chef IP in North Miami Beach, Florida
BATTLE CEVICHE
Executive Chef Nilton Castillo of Cilantro 27 in Miami Beach, Florida
Where did you grow and/or where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Peru. I lived in different cities in Peru such as Arequipa and Lima. The inspiration came from my grandmother Lucia because everyday she cooked different dishes. My cooking philosophy derives from understanding and appreciating Peruvian culture and cuisine rich with flavor diversity of each ingredient.
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
In the beginning of my career I was cooking at chef Daniel Boulud’s restaurant in Miami. I was cooking classic Peruvian ceviche. Once he tried it, he loved it so much that he mentioned it was the best ceviche in the world. My cooking style is creating dishes with diverse flavors inspired by international cousins. I really like to cook seafood at my restaurant Cilantro 27.
Tell us about one of the most creative dishes you’ve cooked up?
The most creative dishes I made were in Mexico City. I made 25 different dishes for a private tasting event. I came up with a Russian-Peruvian cuisine Concept. I was researching Russian cuisine extensively for months so I could successfully combine the flavors of Peruvian and Russian dishes.
What do you believe separates you from your ceviche competitor?
As a Peruvian I live for ceviche! I cook it everyday. I portrayed my childhood into the ceviche dishes. I used to eat ceviche everyday as street food. I believe I developed an exquisite palate for fresh fish and seafood.
Cilantro 27 in Miami Beach, Florida
BATTLE SUSHI (2022 Champion)
2022 SOBE Champion | Executive Chef Michael Asalie of PAPERFISH in Miami, Florida
Where did you grow up and/or where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born in Indonesia and grew up in Los Angeles, California. I was influenced by Japanese culture since I was 15 years old in New York where I learned how to cook.
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
When I travel I visit more than 5 restaurants in one day, I really enjoy experiencing new flavors and growing my culinary experience.
Tell us about one of the most creative dishes you've cooked up?
My winner dish in SOBE Seafood Festival 2022: Big Mac; it consisted of a Tuna Roll with Crab & Avocado, topped with red tobico and bonito flakes.
What do you believe separates you from your sushi competitor?
l am a GREAT Chef! A good chef does things well, while a great chef influences the whole kitchen in every level, I am very passionate about what I do.
PAPERFISH in Miami, Florida
BATTLE SUSHI (2023 Challenger)
Executive Chef Francis Arguilla of Sushi Bar in Miami Beach, Florida
Where did you grow and/or where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in the Philippines, where I experienced a culture deeply rooted in food. My travels to various places have been instrumental in shaping my cooking philosophy. I learned the importance of using simple ingredients and proper cooking techniques to preserve the true flavors of food. This has been a significant source of inspiration for my cooking philosophy, emphasizing the importance of clean ingredient preparation and respect for their natural qualities.
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
One interesting fact about me that reflects my cooking style is my passion for utilizing local ingredients. I enjoy seeking out unique places and products indigenous to the Philippines and incorporating them into my dishes. This not only showcases the rich diversity of flavors in our region but also supports local communities and sustainable sourcing.
Tell us about one of the most creative dishes you’ve cooked up?
Let me share one of the most creative dishes I've prepared: I once crafted a fusion dish that combined traditional Filipino adobo with Japanese teriyaki techniques. I marinated tender pieces of pork belly in a mixture of soy sauce, vinegar, and local spices, giving it that classic adobo flavor. Then, I grilled the marinated pork to perfection, glazing it with a homemade teriyaki sauce made with local honey and mirin. The result was a harmonious blend of two distinct culinary traditions, creating a unique and flavorful dish.
What do you believe separates you from your sushi competitor?
What sets me apart from my sushi competitors is my commitment to innovation while still respecting the essence of traditional Japanese cuisine. While I deeply appreciate and incorporate traditional sushi techniques into my work, I also enjoy experimenting with unconventional flavor combinations and locally sourced ingredients, creating sushi experiences that are both familiar and novel. This balance of tradition and innovation allows me to offer a dining experience that is truly distinctive and memorable.
Sushi Bar in Miami Beach, Florida
