Chefs Jeff McInnis and Janine Booth were born and raised in Niceville, Florida and in Perth, Australia respectively. After traveling the world and experimenting with different cultures and cuisines, the pair first worked together at the Miami based restaurant Gigi, where McInnis became Executive Chef in 2010. In 2011, McInnis returned to his true gastronomic roots and opened Yardbird Southern...

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Chefs Jeff McInnis and Janine Booth were born and raised in Niceville, Florida and in Perth, Australia respectively. After traveling the world and experimenting with different cultures and cuisines, the pair first worked together at the Miami based restaurant Gigi, where McInnis became Executive Chef in 2010. In 2011, McInnis returned to his true gastronomic roots and opened Yardbird Southern Table & Bar in Miami Beach where he and the restaurant received three James Beard nominations for “Best Chef: South” and “Best New Restaurant.” Booth moved on to Yardbird as well, once again working under the tutelage of McInnis. After almost two years at Yardbird, Janine decided to return to a cuisine very close to her heart, Northeastern Thai, taking the position of Sous Chef on the opening team of Khong River House. Within three months of opening, the restaurant was nominated for a James Beard award “Best New Restaurant” in 2013.

In 2014, the culinary duo brought southern hospitality to New York’s East Village with the opening of
Root & Bone; a neighborhood restaurant celebrating country comforts, a roots revival of timeless Southern recipes and flavors. Root & Bone has won numerous awards including “The Best Dish of 2014” by Time Out Magazine and the “Best Fried Chicken in NYC” by multiple publications. The chefs have both appeared on Bravo’s Emmy Award-winning “Top Chef,” putting their personalities and talent front and center on a national stage. Booth was also a 2018 semi-finalist for a James Beard Award of “Rising Star Chef of the Year” and has been recognized in publications including both Forbes and Zagat’s 30 Under 30 awards. After laying down roots in NYC, the couple decided to expand their culinary brands to the beloved city of Miami where the pair originally met. In 2016, they opened their second restaurant, Sarsaparilla Club, where they served American Dim Sum. In September 2017, they dropped anchor on their third concept, Stiltsville Fish Bar, a Florida fish house in partnership with Grove Bay Hospitality Group in Miami Beach’s Sunset Harbour neighborhood.

In December 2017, the chefs closed Sarsaparilla Club and opened a pop-up of Root & Bone at the Shelborne Hotel in Miami Beach. In March of 2018, the duo launched Roots Coastal Kitchen in Puerto Rico’s Wyndham Grande Resort—a concept celebrating culinary traditions from the coastlines of Puerto Rico and the Atlantic, focusing on elevating the unique regional dishes with innovative techniques and flavor-forward local ingredients. They opened a permanent Miami outpost of Root & Bone in December 2018 located in the heart of South Miami. The chefs continue to expand their culinary footprint with future restaurant openings, slated for Miami and the Midwest.

Most recently, the culinary duo opened another restaurant in South Miami, which pays homage to Italian cuisine, Mi’talia Kitchen and Bar.
At this new neighborhood locale, the husband and wife team will share their passion for cooking and Italian flavors with their made-from-scratch modern interpretation of Northern and Southern cuisine.

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