A vibrant celebration of the sea and the sun

Boulud Sud is Chef Daniel Boulud’s vibrant celebration of the sun and the sea. Drawing inspiration from the coastal Mediterranean, including France’s Côte d’Azur, Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Israel, and Turkey, the menu emphasizes regional flavors, featuring an abundance of fresh vegetables, seafood, grains and herbs.

The restaurant has been completely renovated in jewel tones and soft fabrics to create a relaxing and casual atmosphere.

Boulud Sud also boasts an exceptional cocktail program that actively pulls from the same seasonal products found on the food menu. The bar/lounge serves food continuously from noon and features a happy hour from 5 to 7pm (excluding weekends).

Situated in the JW Marriott Marquis, across the street from the newly opened Silverspot Theatres, Boulud Sud is conveniently located within walking distance of American Airlines Arena, the Perez Art Museum, Brickell City Centre, and all that Downtown Miami has to offer.

Lounge Hours


DAILY 7:00am - 10:30am


DAILY 12:00pm - 2:30pm


DAILY 5:00pm - 10:00pm


Saeko Nemoto
Saeko Nemoto

Saeko Nemoto has more than a decade of experience in the professional pastry world, holding  notable positions at established hotels and restaurants in Japan, Canada, Australia and New York. Additionally, she has worked and traveled through the Mediterranean regions of Provence, France and Istanbul, Turkey, which led to the inspiration of her dessert menus at Boulud Sud Miami.

Saeko draws on her foundation in traditional French patisserie to explore new variations on classic recipes by incorporating Mediterranean flavors and regional ingredients. Her desserts exemplify the shared cultures of this coastal part of the world, not unlike those here in Miami, by blending techniques and exotic ingredients. Beautifully presented with a  balance of flavor, Saeko’s desserts are influenced by the vibrant fruits, spices, chocolates and textures found across the Mediterranean. Changing seasonally, her offerings could include Grapefruit Givre with sesame foam, Turkish cotton candy and grapefruit sorbet or Coffee & Chocolate Cube with black cardamom cremeux, praline feuilletine and baklava ice cream. She also offers a rotating selection of house-made ice creams, or crèmes glacees, such as Fior di Late, pistachio and burnt orange.

In Provence, she worked at Patisserie Rorant del Mont-Meilleur Oucrier making Provence-style desserts such as Cassata, which is featured on Boulud Sud’s dessert menu, as well as fresh citrus and fruit sorbets. At Chocolate Butterfly in Istanbul, she melded local ingredients with French techniques, such as Chocolate Bonbons filled with Raki Ganache, Raki being a local anise-flavored liqueur.

Private Dining & Events

Jonathan Galindo