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.

Our incredible wine program includes over 170 wines by the glass, 45 unique wine flights and over 800 wines rated 90pts or above Wine Spectator Magazine.  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 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 6:00pm - 10:30pm
Friday - Saturday 6:00pm - 11:000pm

LUNCH

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

BRUNCH

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

Lounge Hours

Lounge Hours

Sunday - Thursday2:30pm - 10:30pm
Friday & Saturday2:30pm - 11:00pm

Happy Hour

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

MEET OUR TEAM

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 Fitzmaurice O’Maoilriain cs, cm
Head Sommelier
Robert Fitzmaurice O’Maoilriain cs, cm
Head Sommelier

Robert Fitzmaurice O’Maoilriain cs, cm grew up in New Orleans and rural parts of the deep South. At a young age, Robert was already a craft mixologist on lower Decatur St. in the French Quarter of New Orleans. His family, originally from Europe, poured First Growth Bordeaux at every holiday. Robert had his first sip of 1982 Château Margaux at seven years of age and from there on, he knew he would be in the wine business.

During the summers as a young teenage boy, Robert managed large farm operations. As he grew older, he earned his first general manager position at Sidney’s Wine Cellar where he increased sales greatly. While in New Orleans, Robert worked under and later went into business with Chef Andrew Jaeger of the historic Jaeger Cooking Family. After completing his Level-2 Court of Master Sommelier, Robert began hosting local wine lectures and tastings for large groups in the French Quarter. Later on in his career while working at Tujague, a renowned restaurant in New Orleans, Robert earned two Wine Spectator awards. After Hurricane Katrina struck Louisiana, he moved to California and worked in Sonoma and Napa Valley running wineries and making wines for over 10 years.

Robert joined Dinex Group in the summer of 2021 as head sommelier and wine director of one of Chef Daniel Boulud’s Floridian restaurants, Boulud Sud Miami. He considers Miami a world-class wine destination known for its honesty and authenticity. Robert’s goal is to carry only the best wines and spirits, in every style and at every price point regardless of his taste. His intentions are for him and his team to remain loyal to his guests first and foremost. Robert has learned to never let his product preferences get in the way of purchasing for the guests. He currently oversees all aspects of the wine program at Boulud Sud Miami and he hopes to continue his contribution to the local wine culture with his expertise and years of experience.

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.






    Private Dining & Events

    PRIVATE DINING DIRECTOR:
    Jonathan Galindo
    RESERVATIONS