When Tudor House announced plans to close at the end of the summer, it was assumed by many that executive chef Jamie DeRosa would move on long before the restaurant's last service.
Today, DeRosa officially announced his departure from the restaurant which was also his first foray into the Miami market. DeRosa had previously worked with chef Allen Susser at Taste Gastropub in Delray Beach, at Wolfgang Puck's Spago in Beverly Hills, and across the pond at The Fat Duck in Berkshire, England.
DeRosa is currently shopping for a new venture in the Miami
market."Tudor House was a great experience, but now seemed like a good
time to part ways.The Miami dining scene is growing tremendously and I'm
excited to be a part of it. With the transition of Tudor House to a new
concept, I found I didn't have the time to actively seek out a place to
hang my hat and give the restaurant the devotion and time it deserves."
DeRosa, who has worked with some big names in the
culinary world, feels its time to put his own name on the door. The chef
is currently looking at Miami locations to open his own restaurant.
concept? Food that matches DeRosa's own playful persona. "Right now,
I'm looking for a place where I can express my personality through my
food." Don't be surprised to find some classic DeRosa creations like his
peaches and cream, branzino, and Cuban sandwich on the new menu, along
with new items that will showcase DeRosa's work with various cuts of meat.
day at Tudor House was Saturday, and while DeRosa is looking forward
with plans for a new restaurant along with a new family (he recently married
Amy Spagnole DeRosa and they are expecting their first child), leaving his "home" for the past year was bittersweet. "It was really tough because I grew
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
to love and respect everyone that I worked with at Tudor House. But it's
not really ever goodbye," the chef told Short Order.