Geoffrey Zakarian

Chef/Partner

Chef Geoffrey Zakarian is the visionary behind Tudor House, and one of the nation's most widely celebrated chefs. Throughout his career, he has helmed internationally acclaimed kitchens such as 21 Club, 44 at the Royalton, Blue Door at The Delano, Patroon, TOWN, Country and most recently, The Lambs Club and The National in New York City. Zakarian has received much praise for his work overseeing the food programs at The Water Club at Borgata in Atlantic City and his cookbook titled, Geoffrey Zakarian's Town/ Country. 150 Recipes for Life Around the Table.

Recently, Zakarian emerged victorious in the 4th Season of Food Network’s “The Next Iron Chef, Super Chefs.” He now appears regularly on “Iron Chef America,” demonstrating a razor-sharp knowledge of culinary techniques in this fast-paced cooking competition. When he’s not battling in kitchen stadium, Zakarian stays busy filming “CHOPPED”, where he is featured as a recurring judge, and highlights his favorite dishes on “The Best Thing I Ever Ate.”

Jamie Derosa

Executive Chef

For Executive Chef Jamie DeRosa, food is an experience that journey's through all of the senses. Using his eclectic spice cabinet from years of apprenticeships, globetrotting and sophisticated training, DeRosa creates dishes where the palate experiences food at its core - sweet, salty, sour and bitter - but also at its experiential essence.

DeRosa began his formal training under James Beard Award winning chef, Allen Susser of Chef Allens in North Miami. Over the next few years, his cookbook of memories filled with pages of perfecting his craft working with such Michelin Star-rated Chefs as Wolfgang Puck in both Los Angels and Las Vegas, Joachim Splichal of Patina Restaurants and Mark Peel at his landmark Campanile restaurant in Los Angeles.

In 2007 DeRosa decided to pursue a "stagier" at World Renowned Fat Duck in the United Kingdom, which gave Chef a chance to create at a restaurant which reigned as one of the best in the world. In 2011 upon DeRosa's return to Miami, he and Geoffrey began working together on Tudor House restaurant, an approachable neighborhood cafe.

Talk with DeRosa on Twitter @jamiederosa

Miami
Rediscovered

Tudor House, presided over by Chef Geoffrey Zakarian - the renowned culinary name behind New York hot spots The Lambs Club and The National, cookbook author and top Food Network personality - occupies the ground floor corner space of the Dream South Beach Hotel and what was once the Tudor Hotel, keeping reverence for the building's history and simultaneously reinventing it. The restaurant's light, airy décor combines a unique perspective on modern design with accessibility that feels utterly Miami. The venue is adorned with stitched leather banquette seating and back-lit teak screen partitions, while the outdoor dining areas are furnished with striking teak benches, smoked glass dining tables and flowing floor-to-ceiling curtains. Inside, the bars - which once served as the check-in and concierge counters in the 1930s - highlight the original Art Deco aesthetic, skillfully marrying modern design with a storied history, a tactic that Zakarian champions and uses often to inform his restaurants and cooking.

Having opened the Delano's Blue Door restaurant in the 1990s, Chef Zakarian is thrilled to be returning to Miami. With Mediterranean roots, classical French training and a true love for hot climates, the Tudor House concept has been at the top of Zakarian's mind for years - an easy, effortless place to return to time and time again. Tudor House is a casual neighborhood café filled with the hospitality, details and modern American fare that make Zakarian's restaurants shine. In addition to serving breakfast, lunch and dinner, Tudor House will provide 24-hour room service for Dream South Beach hotel and takeaway snacks and meals for the beach, located just one block away.

Tudor house Hours

Breakfast:
Brunch:
Lunch:
Dinner:

Daily, 7am-12pm
Sat-Sun, 11am-4pm
Mon-Fri, 12pm-3pm
Sun-Mon, 6pm-10pm
Tues-Wed, 6pm-11pm
Thurs-Sat, 6pm-12am