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Zapata Cesar HS 275x275 - Zapata, Cesar

Cesar Zapata

Phuc Yea

Born in Medellin, Colombia and migrating to Paterson, New Jersey at age nine, Cesar Zapata became a chef the moment he was dubbed “family cook” while his parents worked. Over the years, he perfected his family’s recipes and taught himself to recreate other cultural classics that saturated his neighborhood. It wasn’t until he moved to Texas, however, that his scope broadened and his passion for the culinary arts truly ignited. Intrigued by the ways of regional barbeque, Mexican flavors, and the seafood bounty of the Gulf, Zapata enrolled in culinary school at the Art Institute Houston. In addition to the flavors of the south, the city exposed Zapata to a multitude of Asian cuisines as cultures, especially Vietnamese flavors. Following his graduation, he gained hands-on experience at numerous prestigious establishments such as the Four Seasons and the Setai Hotels, and under the tutelage of culinary greats including James Beard-nominated Chef Timothy Keating and 2-Michelin starred Chef Shawn Hergatt. In 2011, Zapata’s biggest break with partner Aniece Meinhold was launching Miami’s first pop-up concept, Phuc Yea. Before food trucks and pop-ups became prevalent, Phuc Yea’s Vietnamese-inspired menu made cameo appearances throughout the city. Its overwhelming success served as a launch pad for Zapata’s first foray into restaurant ownership with critically acclaimed The Federal Food, Drinks & Provisions. Five years later to the day, Zapata and Meinhold re-introduced a grown up version of Phuc Yea as a stand-alone restaurant in the heart of the Miami Modern “MiMo” (Upper East Side) District. The neighborhood, which has been rapidly growing with chef-driven gems, quaint retail spaces and community-minded thought-leaders such as Zapata, is now also home to Phuc Yea’s Viet-Cajun riff on Vietnamese street food. Phuc Yea’s brick and mortar location has already made waves in its infancy. Miami Modern Luxury just ranked Phuc Yea in their “10 Most Exciting New Restaurants in Miami.” Eater has praised it numerous listicles such as “Buzziest Brunches, Best Chicken Wings, Hot List October/November/December”, as well as a cultural feature on “How Viet-Cajun Cuisine Came to Reign Supreme at Phuc Yea.” The Miami New Times just awarded Phuc Yea with “Best Restaurant in the Upper East Side,” “Top Restaurants of Miami Dade,” and gleaming dining review by Zach Fagenson, “Vietnamese Restaurant Phuc Yea Returns with More than just Fish Sauce.” After 5 years of operations, Zapata closed The Federal. He and his team received numerous national accolades, including “Best Biscuits in the US” and “Best Gluten Free Dessert” from Food & Wine magazine; “Best Local Eats” by USA Today Travel; “Best Gastropub 2011 Finalist” by Village Voice; and the Trip Advisor “2013 Certificate of Excellence.” Under Zapata, the restaurant has also been lauded as one of five of “Miami’s New Culinary Guard” in Indulge magazine; winner of the “Golden Spoon Award” from Florida Trend; and “Top Five Gastropubs,” “Best Neighborhood Restaurant” and a beyond-stellar review in the Miami New Times. Zapata has received a number of national accolades. He was a Semifinalists on Gordon Ramsay’s Best New Restaurant, showcasing sheer culinary talent and strong work ethic as driving forces in his career, has been featured on The Food Network’s: Diners, Drive Ins and Dives (hosted by Guy Fieri) and was recognized as a Rising Star in South Florida in 2016 by Star Chefs.

More about Cesar Zapata

What is your ultimate comfort food? If I had to pick my ultimate comfort food, it would have to be between BBQ and pepperoni pizza. Pepperoni pizza takes me back to my childhood and reminds of my first experience with American food when I first got here from Colombia and BBQ is just amazing! The combination of smoke, acid, sweetness, the textural quality of eating with your hands, BBQ has it all. If you weren't a chef, what would you be? I would be involved with music, def either a dj or a producer. What three things are always in your pantry? fish sauce, cajun spice, great olive oil If you could cook with anyone in the world, who would it be? Thomas Keller