David Caceres

South Beach, Miami has been world renown for it’s amazing hospitality, fine dining, hotels, and luxury events. South Florida is truly an international melting pot which has grown and incubated some of the culinary world’s biggest names. Chef David Caceres has spent the last 15 years behind the scenes, learning from some of the worlds greatest Chefs in a variety...

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South Beach, Miami has been world renown for it’s amazing hospitality, fine dining, hotels, and luxury events. South Florida is truly an international melting pot which has grown and incubated some of the culinary world’s biggest names. Chef David Caceres has spent the last 15 years behind the scenes, learning from some of the worlds greatest Chefs in a variety of different cuisines. David always had a passion and palette for cuisine, and started his career as a busboy, working his way up to food runner, cook and then Assistant Kitchen Manager for the Gables Dinner. It was with Gables Dinner that David got a taste for management learning the ins and outs of running a successful restaurant while finishing culinary school. David’s success with Gables Dinner landed him a role as the Sous Chef and Floor Manager for Kris’s Restaurant and Grill. Chef David focused on constantly learning, and focusing on providing his guests with an unforgettable experience.

In 2015 David was presented with the opportunity to become the Chef de cuisine at the Famous Tea Room at Cauley Square. This opportunity allowed David to expand his culinary passion and to be able to step into a new role which allowed him to have a hand in everything front and back of house.  Two years later, Chef David was approached with an opportunity to work with Celebrity Chef Jean-Georges and Top Chef Winner Jeremy Ford at the Matador Room located at the Miami Beach Edition Hotel. David was quickly promoted and given the opportunity to develop his skills working with some of the worlds best, and was given the freedom to explore and inspire new dishes and ideas for the restaurant.

As we fast Forward to today, David has since worked in a variety of roles at some of South Florida’s top restaurants. Some of David’s successes include becoming the Chef Lead Cook for Le Sirenuse Michelin Starred at the Four Seasons Surfside Hotel, later Chef David went on to work with the 1 Hotel South Beach which led him to becoming the Sous Chef for Atlantikos Restaurant. Chef David brought a world of talent and experience when he began working at the St. Regis and quickly implemented sous vide techniques to increase speed of service and consistency, this got him recognized by management. Chef David went on to win the Dinner Choice Award for his Dinner Service, and as his success was peaking the Pandemic hit the world.

The restaurant and hotel were shut down until further notice, and with month after month going by, Chef David couldn’t keep himself out of the kitchen. Chef David began using his freetime to work with his smoker on perfecting his smoked bbq ribs, as he tested them out himself with family and friends. David’s ribs were a hit, orders started pouring in and by popular demand In October of 2020 he launched David’s Smoke House. David had been taking non stop orders during the pandemic, but when he was approached with an opportunity to become the Sous Chef and Pitmaster for an all new dining experience in the heart of Brickell, Miami he couldn’t say no.

At the end of 2020 Chef David teamed up with Est. 33 Craft Brewery & Kitchen to launch an all new gastro experience like Miami has never seen before combining asian inspired dishes, thai craft brews and a smoked twist. Chef David oversees the entire operation as he smokes the meats and prepares his culinary masterpieces, as always providing an unforgettable experience. Chef David is excited to bring his culinary creations to life in such a beautiful and unique location overlooking Brickell City Centre, and looks forward to curating and growing the menu.

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David's Events

Executive Chef Oliver Lustado In a clay pot over charcoal was how Chef Oliver Lustado learned to cook from his grandmother in the Philippines when he was just 14 years old. He made Filipino recipes with rice every day after school for his four younger siblings. Today, if you invited him to a potluck, he would most likely bring along his Chinese hot pot featuring a simmering broth containing a variety of East Asian ingredients for the ultimate communal dining experience. “As a chef, I have a lot of cool cookbooks, but Asian recipes are my favorite,” admits Chef Oliver. While attending hospitality school in England, he worked as a teppanyaki chef, perfecting equal parts performance and culinary mastership, before joining the world-famous Zuma restaurant group at their “mothership” location in London. In less than five years, Chef Oliver was promoted to executive sous chef of both the London and Miami Zuma locations. He even brought one of his brothers along for the ride, taking him under his culinary wing at Zuma. During his journey with the brand, he worked under acclaimed Chefs Ross Shonhan and Chef Oliver Lange whom he considers his biggest mentors in the industry. “Japanese food is one of my favorite cuisines,” admits Chef Oliver. “While in Kyoto, I was blown away by the elegant simplicity of Kaiseki, traditional Japanese tasting courses where the true flavor of each ingredient is thoughtfully expressed.” Despite his love for Japanese cuisine, Chef Oliver’s most memorable meal to date is the scallops with caviar as part of the multi-course tasting menu of Chicago’s Michelin starred Alinea, considered the experience of a lifetime for many fine dining foodies. “I still remember the Alice in Wonderland feeling of taking a cocktail shot before being led through the restaurant’s cinematic entrance via a former freight elevator and thinking I am in the middle of nowhere but somewhere very cool.” Ater Zuma, Chef Oliver joined Chef Giovanni Rocchio’s One Door East team where he brought his unique take on Japanese cuisine to the casual tapas concept before accepting an executive sous chef position at Novikov Miami, a sophisticated world-renowned Chinese-Japanese concept. Today, Chef Oliver serves as executive chef of EST. 33 Thai Craft Brewery & Kitchen, a new dining experience at Brickell City Centre that blends Asian flavors with American barbeque techniques to create aromatic dishes that showcase bold yet approachable flavors and pair perfectly with the restaurant’s craft beers brewed on premise. “I am a meat and fish person when it comes to both eating & cooking,” shares Chef Oliver who spent the last 18 years working in globally recognized, award-winning restaurants. “However, I don’t follow recipes - I follow my heart!”

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