Jose Icardi

Catch Miami Beach

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...

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 served as Leynia’s Executive Chef, bringing forth imaginative Dynamic Argentinian cuisine. From the moment guests order, they were 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, where he launched 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.

In 2020, chef Icardi like many others took some much-needed time and went back to Argentina to reconnect with his roots and rethink his culinary approach. In 2021 he came back with fresh ideas and decided to join Chef Makoto Okuwa who he previously worked for under Star but this time in a corporate role as his Culinary Director. In his role he works hand in hand with Makoto to ensure consistency across the brand as well as work on new project openings expanding the brand and exploring new concepts. Today Jose is more passionate than ever and can’t wait for what’s to come.

In October 2022, Chef Icardi joined Miami Riviera Dining Group (RDG), as Corporate Chef. Overseeing a diverse portfolio, including MILA, BAOLI Miami, and AVA Mediterranean in Winter Park, Florida, he played a pivotal role in elevating RDG’s venues to become culinary destinations in Miami. Chef Icardi’s expertise and passion have shaped the culinary standards across the group, solidifying his position as a leading force in Miami’s vibrant culinary scene. Today, he eagerly anticipates the exciting culinary ventures that lie ahead with Riviera Dining Group

In 2024, Chef Icardi embarked on an exciting new adventure with Catch Hospitality Group as Culinary Director. He now oversees the culinary operations at Catch Miami, a brand-new property in Miami Beach. Catch Hospitality Group, known for its innovative dining concepts,

has become a leader in the luxury dining scene, and Chef Icardi is thrilled to be part of the group’s continued expansion and success.

Today, Chef Icardi is more passionate than ever, continuously exploring new culinary frontiers and eagerly anticipating the exciting ventures ahead with Catch Hospitality Group.