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 8pm (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.

Main Dining Room Hours

BREAKFAST

Daily 7:00am - 10:30am

DINNER

Sunday - Thursday 5:00pm - 10:00pm
Friday - Saturday 5:00pm - 10:30pm

LUNCH

Monday - Friday 12:00pm - 2:30pm

BRUNCH

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

Lounge Hours

Bar Bites

Daily 2:30pm - 10:00pm

Happy Hour

Sunday - Friday 5:00pm - 8:00pm

MEET OUR TEAM

Carlos Consuegra
EXECUTIVE CHEF
Carlos Consuegra
EXECUTIVE CHEF

Chef Carlos Consuegra comes to us from Madrid, Spain with over 17 years of culinary experience. When he was only seven years old, Carlos began learning his way around the kitchen as his grandmother’s helper; since then, he has not stopped cooking.

Carlos’ distinguished career started after graduating culinary school in Madrid in 2003, immersing himself in the Spanish and Mediterranean cuisine. In the summer of 2004, he secured a job as a cook at El Jardin de Somontes by Chef Gonzalo Guillen, who remains Carlos’ mentor today. Gonzalo taught Carlos the traditions of Spanish cuisine and the importance of leadership and working hard. From El Jardin de Somontes, Carlos worked his way up from cook to sous chef at reputable restaurants in Spain, including Aderezo, La Figal de Pablo, and El Secreto de Gea.

In 2012, Carlos made the big move to Miami – the city where his career took-off. From chef de partie at L’Echon Brasserie, to a pastry chef at Golden Fig and a sushi line cook at Watr at the 1 Rooftop, to sous chef at The Bazaar by renowned Chef José Andrés, Carlos’ diverse experiences has allowed him to expand his culinary repertoire and build his knowledge and skills in the kitchen.

After eight years of cooking in Miami in various roles, Chef Carlos was ready to take the next step in his career and Daniel Boulud came calling. In February, 2021, Carlos joined the Boulud Sud team in Miami as Executive Chef. For Chef Carlos, “Hospitality means family and to respect the tradition of culinary techniques.” As Executive Chef, Carlos has put this philosophy into practice at Boulud Sud Miami, where his goal is to provide guests the best possible dining experience from the moment they walk into the restaurant until the moment they walk out the door.

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.

Gregory Delaunay
General Manager
Gregory Delaunay
General Manager

Growing up in Paris, Grégory Delaunay spent his childhood exploring restaurants and hotels in the nearby hilly peninsula known as Bretagne with his grandparents. He became infatuated with the atmosphere, energy, and camaraderie in professional kitchens, and always insisted in meeting the chef and cooks. This passion for hospitality led the young boy who was once filled with curiosity to one day becoming a server in Paris, and later, a receptionist in London. Grégory’s work experience further clarified that he would want to a serious career in hospitality, choosing to attend the Centre International de Glion in Switzerland for a Masters in Hospitality Business with a specialization in Food & Beverage Management. Upon graduation, Grégory moved back to France and accepted a Food & Beverage Manager position at Le Diamant, traveling to multiple continents and managing over 100 employees. In 2007, he made his big move to Miami, Florida where he continued to build his resumé and experience at French and Spanish restaurants across the area, including La Goulue, Palmeira Beach Club Hotel & Spa, and Xixon Spanish Restaurant.

In June 2021, Grégory joined Dinex Group as the General Manager of Boulud Sud Miami, Chef Daniel Boulud’s Mediterranean restaurant highlighting the regional flavors of France, Spain, Italy, Greece, and Turkey. While he looks forward to the opportunity to guide the service team, Grégory remains open to learning the Boulud ways, as there is always room for improvement, and adapting to new trends is a must. On the daily, he reminds his team, “teamwork and passion are the key to success.” As General Manager, Grégory’s goal is to continue building a happy and triumphant team at Boulud Sud, while offering each guest an unforgettable experience.

Robert Fitz Maurice
Head Sommelier
Robert Fitz Maurice
Head Sommelier

Coming Soon.





Private Dining & Events

PRIVATE DINING DIRECTOR:
Jonathan Galindo
RESERVATIONS