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 showcases jewel tones and soft fabrics to create a relaxing and casual atmosphere. The restaurant offers seasonal menus, wine paired dinners, and experiences inside its iconic wine cave. The bar/lounge serves food continuously from noon and features a happy hour from 5 to 8pm, Sunday through Friday.

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

Main Dining Room Hours

BREAKFAST

Daily   /  7:00am - 10:30am

DINNER

Sunday - Thursday   /  6:00pm - 10:30pm
Friday - Saturday   /  6:00pm - 11:00pm

LUNCH

Monday - Friday   /  12:00pm - 2:30pm

BRUNCH

Saturday & Sunday   /  11:00am - 2:00pm

Lounge Hours

Lounge Hours

Sunday - Thursday   /  12:00pm – 11:00pm
Friday & Saturday   /  12:00pm – 12:00am

Happy Hour

Sunday - Friday   /   5:00pm - 8:00pm

MEET OUR TEAM

Evren Cetin
GENERAL MANAGER
Evren Cetin
GENERAL MANAGER

With a distinguished background in hotel and restaurant operations, Evren Cetin brings a passion for delivering extraordinary dining experiences. Commencing his hospitality journey in Geneva, Switzerland, Cetin has garnered invaluable experience in food and beverage, collaborating with industry professionals to attain operational excellence.

Cetin began his long-term affiliation with the Daniel Boulud team as the Assistant General Manager at Café Boulud Palm Beach. Prior to his role at Café Boulud, Cetin held a pivotal position at the Four Seasons in Palm Beach, further solidifying his expertise in world renowned hospitality establishments.

Cetin is a proud alumnus of the University of Istanbul, Turkey, holding a Bachelor of Arts in Hospitality Administration and Management. His commitment to continuous improvement is also reflected in his pursuit of various Sommelier certifications.

Proficient in Turkish, German, Dutch, and English, Cetin provides a global perspective at Boulud Sud, where his versatility blends with his commitment to creating memorable dining experiences. Cetin’s priority is to ensure that every guest departs with a smile and a genuine desire to return.

Under Cetin’s leadership, Boulud Sud embraces a standard of excellence that elevates the dining experience.

Delphine Coadic
Maitre D'
Delphine Coadic
Maitre D'

Delphine Coadic is an experienced food service manager with a 24-year career. Her leadership style is versatile, consisting of strengths in staff recruitment, business planning, and marketing. Coadic excels in quick thinking and solution-oriented approaches, effectively navigating challenges in the hospitality industry.

Fluent in French and Spanish, Coadic brings an international perspective to her approach for management and customer relations. During her time as Restaurant General Manager at 1 Hotel South Beach, she demonstrated a strong commitment to excellence, maintaining impeccable customer service standards according to Forbes Criteria.

Educated at Ferrandi Restaurant School of Paris, Coadic combines practical experience with a strong foundation in hospitality. She continues to shape dining experiences with her strategic and customer-centric approach. Her commitment to exceeding guest expectations make her an invaluable asset to the Boulud Sud team.

Michael Hernandez
Executive Chef
Michael Hernandez
Executive Chef

Born and raised in Miami, Florida, Michael Hernandez’s passion for culinary arts developed at a young age in one of his high school classes where he had the opportunity to cook. When he started working as a waiter, Michael quickly realized that as much as he enjoyed the front of the house and customer service, his calling was to be cooking the food and stretching his creative muscles in the kitchen.

After graduating high school, Michael began his professional journey at Le Cordon Bleu College of Culinary Arts, graduating in 2008 and earning third place in their Future Chefs of America Competition, as well as completing stages at Eleven Madison Park in New York City and The Alinea Group in Chicago.

Fifteen years later, Michael has had experience leading various kitchens across Washington D.C. and Florida, starting as Sous Chef at Jaguar Hospitality Group in Coral Gables, later serving as Executive Chef at Balans Restaurant, Miami Beach, followed by his role as Chef de Cuisine at Xiquet by Danny Liedo, which earned a Michelin Star in 2021, and most recently serving as Executive Chef de Cuisine for Fig & Olive in Washington D.C. His overall approach to hospitality is to elevate the guest experience, making it the most memorable and delicious possible.

In May of 2022, Michael joined The Dinex Group as Executive Chef of Boulud Sud Miami. Inspired by Chef Daniel Boulud’s expertise in fine dining, Michael is excited to bring his personal flair and years of experience to the restaurant.

Saeko Nemoto
EXECUTIVE PASTRY CHEF
Saeko Nemoto
EXECUTIVE PASTRY CHEF

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

    PRIVATE DINING DIRECTOR:
    Jonathan Galindo

    RESERVATIONS