February 20-24, 2019 Miami Beach
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Icardi

Jose Icardi

CHEF JOSE ICARDI
Executive Chef, Diez y Seis at Shore Club

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... READ MORE

CHEF JOSE ICARDI
Executive Chef, Diez y Seis at Shore Club

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 Culinary School. After Icardi received his culinary degree in international cuisine, he decided to move to Spain where he gained more experience working at different renamed restaurant.

In 2001, Icardi moved to Miami Beach, Florida, where he accepted a position as line cook. He Quickly 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 Area Executive Chef of The Restaurant at The Raleigh. During his time at The Restaurant at The Raleigh, Icardi imagined a brand-new menu offering “Nuevo Americano” fare that brought rave reviews from guests and media alike.
In 2017, Icardi was selected to concept a new restaurant at the iconic Delano hotel, which he calls Leynia. Icardi serves as Leynia’s Executive Chef, bringing forth imaginative Dynamic Argentinian 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.

In 2018, further developing his role with sbe, Icardi took on a brand-new culinary project, launching Diez y Seis, sbe’s very first Mexican concept located at the beach-side resort hotel, Shore Club South Beach. Named to pay homage to Mexican Independence Day, which takes place on September 16th, Diez y Seis is a genuine celebration of Mexican tradition and an apt metaphor to Chef Icardi’s take on the classic cuisine.

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