Amalia’s cuisine blends Mediterranean flavors with Latin influences, guided by seasonality, fresh ingredients from South Florida, and a refined yet approachable spirit.
Rooted in simplicity and technique, each dish reflects balance, creativity, and a deep respect for the product.
The open kitchen invites guests into the process, turning every meal into a sensorial, unhurried experience — whether enjoyed indoors or on our patio.
Image for
Juan Carlos Diaz
Executive Chef
Born in Havana, Cuba, in 1989, his early years were shaped by freedom, imagination, and a deep sense of curiosity. Although cooking was always present at home — guided by a grandmother’s instinctive talent — the kitchen was never part of an early plan.
His path began at 18 in Canada, at Pintxo, a Basque-inspired restaurant where he spent over a decade growing from dishwasher to sous chef. There, under the mentorship of Chef Alonso Ortiz, he learned discipline, teamwork, and the quiet persistence that would come to define his craft. His formal training at the Institut de Tourisme et d’Hôtellerie du Québec (ITHQ) further shaped his technique and respect for the product.
French cuisine later became the backbone of his style during his time at Bagatelle, bringing structure, depth, and precision. In 2022, a move to Miami marked a personal and creative turning point.
At Amalia, Italian influences meet Mediterranean sensibility, and the kitchen becomes a space for balance, intention, and expression. As Executive Chef, he leads with a refined yet human approach, translating experience into dishes that value restraint, flavor, and meaning.
Guided by perseverance and respect for the craft, his work reflects a commitment to excellence that extends beyond the plate — shaping not only what is served, but how it is created.
