February 20-24, 2019 Miami Beach
Benefiting FIU Join Newsletter
Vauthy

Peter Vauthy

Executive Chef Peter Vauthy
Red, the Steakhouse in Miami, FL

Staying true to his homegrown roots and consistency in quality, Executive Chef Peter Vauthy has earned a loyal following of patrons who revel in his culinary creativity, off-the-menu offerings and unparalleled ingredients. Chef Vauthy’s envelope-pushing approach to cuisine stems from a marriage of tradition and innovation, while thriving on his unique perspective on the classics.

Chef Vauthy joined Red Restaurant Group in 2001 as the leader of Moxie, the Restaurant – named one of the top 50 restaurants in the country... READ MORE

Executive Chef Peter Vauthy
Red, the Steakhouse in Miami, FL

Staying true to his homegrown roots and consistency in quality, Executive Chef Peter Vauthy has earned a loyal following of patrons who revel in his culinary creativity, off-the-menu offerings and unparalleled ingredients. Chef Vauthy’s envelope-pushing approach to cuisine stems from a marriage of tradition and innovation, while thriving on his unique perspective on the classics.

Chef Vauthy joined Red Restaurant Group in 2001 as the leader of Moxie, the Restaurant – named one of the top 50 restaurants in the country under his watch – before opening Red, the Steakhouse in Cleveland. With a widely successful opening under his belt, Chef Vauthy took his expertise to Miami Beach to open Red, the Steakhouse in 2008 and now has locations in Pittsburgh and Indianapolis — with the later being recently named one of the top 6 reasons to visit Indianapolis by Forbes.

With Miami being Chef Vauthy’s home base, he’s navigated the notoriously competitive dining scene with ease. Chef Vauthy’s well-established restaurant continues to thrive with flavors that consistently shine through on Red, the Steakhouse’s menu. Relationships are a major key to success according to the chef. Chef Vauthy’s rolodex is his arsenal – filled with contacts that offer him dibs on their freshest catch or latest batch. From fisheries to local farms, personal contacts ring Chef Vauthy first when new ingredients become available.

This “phone-to-table” approach results in daily specials like fresh Alaskan King Crab flown in straight from the Bering Sea, scarce finds like spiny Brittany blue lobster, and batches of Porcini mushrooms the size of a hand. These ingredients are complemented by Chef’s commitment to exclusively serving Certified Angus Beef Prime, a standard reached by only 1.5% of all beef.

Since relocating to South Florida, Chef Vauthy has played a key role in the country’s largest wine and food festival, the South Beach Wine & Food Festival, participating annually in the coveted “Best of the Best” event. Travel Channel’s “Bizarre Foods with Andrew Zimmern” created national buzz for Red after Zimmern himself indulged in Chef Vauthy’s ten-pound Alaskan King Crab.

Armed with profound knowledge of the industry and love for cooking, Chef Vauthy’s expert interpretation of “classic steakhouse” cuisine and consistently bold, pure flavors have landed Red high on several nationally recognized award lists. Most recently Red was named #1 Best Surf & Turf in America and one of America’s Top 50 Steakhouses by The Daily Meal, as well as #1 Best Restaurant in Miami Beach and #3 Best Steakhouse by Time Out Miami. Thrillist Miami named Red as #1 Best Steakhouse in Miami. Red was listed as OpenTable’s Diners’ Choice and on Zagat’s list of the 8 Sexiest Restaurants and Bars in Miami in 2015.

Rounding out his repertoire, Peter is a bit of a social guru, keeping his Instagram and Twitter accounts (both are @RedSteakhouse) full of hunger inducing shots, delivering an insider’s look to his creations, and a behind-the-scenes peek into the kitchen. The otherwise private chef occasionally allows a look into his personal side and lifestyle pursuits in occasional shots that feature his two dogs, Peanut and Capone – his other true passions.

READ LESS