Gustavo Zuluaga

Giselle

GUSTAVO ZULUAGA

Executive Chef

Giselle Miami

Gustavo Zuluaga was born in Miami, spending his early educational years in Boca Raton, FL, before moving to Colombia to finish his high school education. Zuluaga descends from a Colombian family with deep roots in the hospitality industry—owning several restaurants and, most recently, a bowling alley in Medellín, Colombia. Zuluaga credits his family’s entrepreneurial...

GUSTAVO ZULUAGA

Executive Chef

Giselle Miami

Certain of his dedication to a culinary-focused professional journey, in 2010, Gustavo returned to the U.S., where he enrolled in La Cordon Bleu and embarked on his journey toward becoming a professional chef.

In 2012, Zuluaga secured his first serious kitchen role as a line cook at Miami Beach’s iconic Raleigh Hotel on Collins Ave. From there, he joined the opening teams of Juvia, located on South Beach, and then at Brickell restaurants Tamarina and Lippi, where he had his first role as Sous Chef. In the following years, Chef continued his gastronomy learnings, joining the teams of globally-renowned Miami venues, including Mr. Hospitality’s Marion and El Tucán, followed by Komodo and then Zuma.

In 2019, Zuluaga had the distinguished honor of interning under Head Chef Charlie Benitez at Björn Frantzen’s Restaurant Frantzén, a three-Michelin-starred locale in Stockholm, Sweden, which he notes as one of the most memorable and enriching experiences of his career to date. This international culinary experience prepared Zuluaga for his next major milestone role when he returned to the U.S. to take on the role of Executive Sous Chef at the Miami Design District’s two-Michelin-starred gem, L’Atelier de Joël Robuchon. In 2021, Chef Gustavo Zuluaga assisted with opening Fort Lauderdale’s Dune by Laurent Tourondel as the restaurant’s Executive Chef.

Zuluaga’s training and experience with Japanese and French cuisines are brush-stroked with Mediterranean influence and ties to his Caribbean and South American cultural roots. He describes himself as a highly-energetic team leader who can interact in a multicultural environment and thrives in high-pressure situations. After tucking the milestone of ten years of fine-dining experience under his apron, Zuluaga joined The Restaurant People (TRP), where he was tapped as the Executive Chef for Giselle Miami, one of the latest restaurant concepts opened from TRP and E11EVEN located on the rooftop of E11EVEN Miami in the heart of Downtown’s Arts and Entertainment District.

Chef Zuluaga has brought years of experience to the concept and designed a menu at Giselle which is packed with unexpected flavors of refined Asian, Mediterranean & French influences.