Executive Chef Jimmy LeBrón joins this year’s South Beach Wine and Food Festival representing the many culinary concepts he spearheads for Bar Lab including 27 Restaurant & Bar and Broken Shaker at Freehand Hotel, and Hoja Taqueria, the Oaxacan-inspired restaurant serving a modernized-authentic Mexican cuisine. Executive Chef LeBron is also involved as a menu consultant for the award-winning Margot Natural Wine & Aperitivo Bar and The Exchange Los Angeles. A Miami native, his initial interest in the culinary world started from the humble beginnings of his home kitchen, where he focused on practicing technique and recipe testing. After attending FIU’s business school, LeBrón cut his teeth as a prep cook at the health-forward Canyon Ranch, where he developed a thorough understanding of the impact of fresh ingredients and nutrition on dish curation. He rose through the ranks of the kitchen to become the Chef de Partis, and separately picked up a shift as a busser at the Broken Shaker to familiarize himself with the Front of House. LeBron further established himself at the Shaker and later became Sous Chef at the Freehand’s first full-service restaurant, 27 Restaurant & Bar. He now serves as Executive Chef for Bar Lab’s highly acclaimed Miami restaurants and venues. Each venue is designed to offer a one-of-a-kind experience that transports each guest to a different time and place and draws inspiration from the diverse communities of the neighborhoods they reside in.