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. The restaurant also boasts an exceptional cocktail program that actively pulls from the same seasonal products found on the food menu and Our bar/lounge serves food continuously from noon and features a happy hour from 5 to 8pm (excluding weekends).

Situated in the JW Marriott Marquis and 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.

Dining Room Hours


Daily / 6:30-11am




Monday-Friday / Noon-2:30pm


Monday-Thursday / 6-11pm
Friday-Saturday / 6pm-midnight



Monday-Friday / 5-8pm
Late-Night Saturday / 10pm-midnight


Luis Polanco
Luis Polanco

Luis Polanco has joined the team at Boulud Sud Miami as executive chef, bringing over 13 years of culinary experience in Florida, New York and California. As executive chef, Luis will craft seasonally inspired and signature dishes to complement the French Mediterranean restaurant, as well as curate guest experiences for Chef Daniel Boulud’s Miami outpost with his vast culinary techniques. With experience in French, Contemporary American and farm-to-table cooking styles, Chef Luis looks forward to bringing his energy and tasty cuisine to Boulud Sud.

A familiar face to Daniel Boulud Collection, Chef Luis most recently served as executive sous chef at Café Boulud in Palm Beach, Florida, alongside Executive Chef Rick Mace. In this position, he developed seasonal recipes and organized special event dinners, serving as an integral team member from September 2016 until his appointment at Boulud Sud Miami in November 2019. Previously, he worked as the chef de partie at The Modern in Manhattan, New York, and as chef de partie at The Conservatory Restaurant in Napa Valley, California. He received his Bachelor’s Degree in Food Business Management from the Culinary Institute of America in July 2014.

“In our restaurants, we take a lot of pride in the mentoring of young cooks to groom them for their chef positions, said Chef Daniel Boulud. “Luis has been loyal, disciplined and committed to growing with us. I am happy to have him lead our kitchen at Boulud Sud Miami.”

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.

Daniel Chaviano
Daniel Chaviano

Daniel Chaviano is the Head Sommelier at Chef Daniel Boulud’s Boulud Sud Miami, where he manages the restaurant’s extensive wine cellar with hundreds of bottles and hand selects wines to perfectly pair with guests’ meals. Specifically, at Boulud Sud Miami, Daniel focuses on wine from regions along the Mediterranean coast to complement the menus while also maintaining a variety of French styles as well as domestic and South American offerings.

Born in Miami, FL, Daniel originally began his career in the culinary industry as a cook. After years in the kitchen, he discovered that he wanted to combine his two loves – wine and food – to fully curate a unique dining experience for people.

As a Certified Sommelier through the Court of Master Sommeliers Program, Daniel is devoted to answering questions regarding the wine list and which meals pair best with the preferred wines, emphasizing his “what grows together, goes together” perspective. His goal as a sommelier is to take guests beyond the dining room and transport them to an exotic destination without having to leave their seats.

Prior to joining the Boulud Sud team, Daniel held notable positions at Daniel Boulud’s db Bistro Moderne and The Inn at Little Washington in Washington, VA. In addition, Daniel was a recipient of the Jimmy Mancbach Memorial Scholarship at Hanzell Vineyards in Sonoma, CA.
When Daniel is not in the wine cellar, he enjoys spending time with his wife and two children, cooking and brewing his own craft beer.

Private Dining & Events

Margarita Vasallo