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Mathias Gervais, the hotel’s executive chef since June 2012, is a prodigy in the world of fine cuisine. As one of the youngest chefs to make a splash on Miami’s burgeoning culinary scene, Chef Gervais brings an extensive history of fine dining experience to The Setai, Miami Beach. Chef Gervais has an impressive resume that rivals the credentials of the most recognized chefs in the world with international culinary experience at five Michelin star rated restaurants in France, Italy and Monaco.
Holding chef de cuisine and executive sous chef positions in the world’s top kitchens, Chef Gervais honed his culinary skills working alongside renowned chefs including Annie Feolde at three Michelin star rated L’Enoteca Pincchiorri in Italy as well as Joël Robuchon, Christophe Cussac and Takeo Yamazaki at the Hôtel Metropole in Monte Carlo, Monaco, in the hotel’s one and two Michelin star rated restaurants.
Chef Gervais, who is originally from the south of France, specializes in a mix of French, Italian and Japanese cultures with a focus on the traditional gastronomic Japanese cuisine. As executive chef of The Setai, Chef Gervais focuses on the hotel’s foundation of Asian simplicity embracing an uncomplicated approach to the dining experience that creatively combines up to three flavors ensuring the quality of ingredients is showcased. His fundamental understanding of the hotel’s European-, Far East- and American-inspired offerings sets the stage for the creation of innovative concepts and memorable cuisine.
Executive Sous Chef Vijayudu Veena leads The Setai’s culinary and catering teams with over eight years of experience in the culinary arts. He has been with The Setai for more than 3 years. Chef Veena’s passion for using only the finest and freshest seasonal ingredients and delivering the most exquisite cuisine help to create an unforgettable dining experience. He oversees the everyday culinary operation for The Restaurant at The Setai, The Pool & Beach Bar and the 24-hour In-Room Dining service.
Chef Veena holds a degree in Catering Technology and Culinary Science from Osmania University as well as advanced certification in Culinary Arts from the Institut Hotelier Cesar Ritz. Classically trained in French cuisine, Chef Veena excels in engineering compelling and original recipes and one of a kind menu concepts. He expertly manages market lists and culinary partner relationships to source only the finest ingredients in all of Miami and beyond.
Chef Veena is fluent in more than three languages including Hindi and French.
The lucky sommelier behind a selection of 700 wine varieties, a bottle count of 4,000+, and an inventory amounting to half a million dollars is Dwayne Savoie, Head Sommelier of The Setai, Miami Beach’s exclusive and diverse wine program. As Head Sommelier, Dwayne is responsible for creating innovative seasonal beverage programs that encompass a highly curated list of the finest wines from around the world.
Dwayne Savoie brings over 20 years of food and wine knowledge to the Miami Beach community. Having worked as a professional sommelier and general manager for some of the finest restaurants in Miami, he elevates the dining experience to an art form, where service, atmosphere, food and wine intermingle to form a feast for all the senses. Dwayne brings multiple food and beverage certifications, including the Society of Wine Educators Certification, Triple AAA 5 Diamond Award, Wine Spectator Award of Excellence and Food and Wine Magazine’s Best New Wine List.