E. Michael Reidt
Michael Reidt, Executive Chef of Area 31, a Kimpton restaurant at the EPIC Hotel, is celebrated as Miami’s master of Latin-fusion cuisine. In 2011, Eater Miami named him Chef of the Year and Ocean Drive Magazine proclaimed him a “ Hot New Chef". Chef Reidt has been featured in Esquire, Bon Appetit, New York Times, Travel & Leisure, Vogue, Food Arts, Los Angeles Times, Wine Spectator, Miami Herald, Food & Wine, National Geographic Traveler, Forbes, Art Culinaire, Business Week, Ocean Drive, and The Boston Herald as well as on the Style Network, and the Food Network’s “FoodNation with Bobby Flay” and “Ready, Set, Cook!”
A graduate of the Culinary Institute of America, he credits the time spent in the Olives kitchen in Charlestown MA with his mentor Todd English as the most rewarding learning experience of his career. Reidt served as Executive Chef at Miami’s WISH early in his career, so he had long time fans waiting when he made his return to Miami at Area 31 where he has combined his passion for ingredient-driven dishes with the distinct rich flavor combinations in which he has built his reputation. Using the Magic City as his inspiration, Chef Reidt infuses the spirit and energy of Miami into a seasonal menu filled with sustainable seafood and ingredients that celebrate local farms and purveyors.