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Jamie DeRosa



“Food is an experience that journey’s through all of the senses and connects you to memories,” says Jamie DeRosa, Executive Chef and Owner, Izzy’s Fish and Oyster. “If I think about it long enough, I can almost taste the first paella I made at the age of seven with my grandmother.”

A graduate of Johnson & Wales University in Miami, Florida, DeRosa began his training in his grandmother’s kitchen, but formalized his technique with years of practice that began with James Beard Award-winning chef, Allen Susser (1996-1998) and culinary legend, Wolfgang Puck.

Four years on the West Coast gave DeRosa that opportunity to work as Chef de Cuisine of Mark Peel’s landmark Campanile restaurant and later as Executive Chef under the training of Master Chef, Joachim Splichal of the Michelin-starred, Patina.

DeRosa later left the West Coast to head abroad after given the unique opportunity to stage at The Fat Duck in the United Kingdom, where at the time their unconventional molecular cuisine was being touted as the best in the world. Their forward thinking mantra made for an easy transition to his time in Beijing, China as Executive Chef of Domus, where he pushed himself ahead of the times with daily menu changes and a chef’s table.

With a healthy, international resume having learned from some of the best in the world gave DeRosa confidence to return home to his original teacher and open Taste Gastropub alongside Chef Susser in Delray Beach. However a ripe opportunity to move to Miami Beach to work with Food Network talent, Geoffrey Zakarian, was on the horizon and shortly thereafter DeRosa became the opening chef at the highly celebrated Tudor House – making him the new kid on the block and “the” chef to watch.

In 2013, DeRosa opened Tongue & Cheek, a restaurant that paid homage to its name with doctored up dishes that while whimsical in approach, was every bit serious. The rigorous training that went into opening of the restaurant landed him a spot on Bravo TV’s premier season of “Best New Restaurant” hosted by Tom Colicchio. Two years later in October 2015, DeRosa opened up his second Miami Beach venture, Izzy’s Fish and Oyster.

Izzy’s epitomizes the mantra that food and memories are synonymous; the refined, South Beach-cool oyster shack pays tribute to his first born, Isabela and is inspired by his wife, Amy, who grew up in New England. “Izzy’s has given me the opportunity to tell my story through cooking,” says DeRosa. “Each dish is rich with the best ingredients, complex in technique, and yet seemingly simple to the guest – a true representation of all the amazing teachers I’ve had in my career. At Izzy’s, if nostalgia doesn’t win you over with our lobster rolls and oysters, than at the very least, you can count on the food creating a new memory.”