New kitchen team in place at The Raleigh Miami Beach

Chefs Jose Icardi and Josh Elliott are checking in at the Raleigh Hotel.
Chefs Jose Icardi and Josh Elliott are checking in at the Raleigh Hotel.

The Raleigh (1775 Collins Ave.), one of Miami Beach’s longstanding Art Deco hotels, has brought on chefs Jose Icardi and Josh Elliott to lead its culinary endeavors, starting this month.

The move comes on the heels of the announcement that Michael Schwartz and the Raleigh have ended their four-year partnership, which included the hotel’s highly rated Restaurant Michael Schwartz.

A native of Argentina, Icardi takes control as the Raleigh’s executive chef. He also will remain executive chef of Katsuya, located a few doors down Collins Avenue at the SLS Hotel. Both properties are managed by entertainment/hospitality group sbe.

Elliott has been appointed chef de cuisine. His cooking helped Pubbelly’s L’echon Brasserie earn a 3.5-star Miami Herald review in 2014; the French restaurant in the Hilton Cabana Miami Beach closed over the summer.  

“He is an exceptional chef, and I look forward to working closely together as we breathe new life into the culinary offerings at the hotel,” Icardi said of Elliott. 

The chefs are working on revamping the Raleigh’s breakfast, brunch, lunch and dinner menus with a focus on locally sourced ingredients. New additions so far include a short-rib benedict, “El Cubano” empanadas and wagyu sliders.  

Guests can get a first taste of Icardi and Elliott’s work at a 7 p.m. wine dinner Thursday, Nov. 5, that features a five-course menu paired with Castello Banfi wines from Italy. The meal is $125 a person, and reservations are available by calling 305-612-1163.  

Evan S. Benn is Miami Herald food editor: @EvanBenn