Jose IcardiLeynia at the Delano Hotel
Chef Jose Icardi
Executive Chef, Leynia at Delano
Hailing from Buenos Aires, Argentina, Chef Jose Icardi was born with the culinary arts in his DNA. Icardi’s gastronomic journey began at a young age as he watched his parents run their family restaurant, Don Giovanni. At the age of 16, Icardi began working in the restaurant and learned the traditional Argentinian BBQ technique “EL ASADO,” which remains an influence in his cooking.
After five years working in the restaurant, Icardi found himself overwhelmed with passion, deciding to leave Instituto La Salle where he was majoring in business to attend IAG Culinary School. After Icardi received his culinary degree in international cuisine, he decided to move to Spain where he gained more experience working at Parrila Don Muno in Gijon Gambarra in San Sebastion.
In 2001, Icardi moved to Miami Beach, Florida, where he accepted a position as line cook on Ocean Drive. Shortly after, Icardi received a call from The Loews Miami Beach Hotel where he was recruited to work under Master Chef of France, Chef Marc Elher where he garnered 4 Diamonds in the first year.
After two years working under Elher, Icardi was recruited to work with James Beard Award Winning Chef Susanna Foo as Sous de Chef at Susanna Foo Gourmet Kitchen. During this time, Icardi worked to expand his culinary aptitude to include Asian cuisine. Icardi prospered in this position, developing new skills and showing great leadership abilities, eventually leading to his promotion to Executive Sous Chef at Stephen Starr’s Buddakan Restaurant in Atlantic City.
After two years at Buddakan, Icardi was moved to another Starr restaurant, Steak 954 at the W Fort Lauderdale, where he worked for four years. Shortly after, Starr Restaurants partnered with Master Sushi Chef and James Beard Award winning Makoto Okuwa to open Makoto restaurant in Bal Harbour, Florida. Icardi jumped at the chance to further expand his skillset as Chef De Cuisine.
After working under Chef Makoto for four years, Icardi felt prepared to take his career to the next level and accepted the position of Executive Chef at sbe’s Katsuya Restaurant by Starck at the SLS Hotel South Beach. The world-renowned restaurant by Master Sushi Chef Katsuya Uechi, made its Miami debut in June 2012 with unique rolls and spectacular sushi and sashimi platters, skillfully translating Japanese flavors to the American palate. Since opening, Icardi has offered many additions to the menu, infusing his unique style into the traditional Japanese fare.
In 2015, Icardi expanded his culinary role with sbe as Executive Chef of The Restaurant at The Raleigh. During his time at The Restaurant at The Raleigh, Icardi imagined a brand new menu that brought rave reviews from guests and media alike.
In 2017, further developing his role with sbe, Icardi was selected to concept a brand new restaurant at the iconic Delano hotel, which he calls Leynia. Icardi now serves as Leynia’s Executive Chef, bringing forth imaginative Argentinian fusion cuisine. From the moment guests order, they are taken on a journey through imaginative mind of Chef Icardi, visiting Argentina, Asia and the world of sbe.