OysterLink has grown into a hub for the hospitality community, with over 400,000 monthly website visitors seeking jobs and inspiration, supported by a loyal following of over 40,000 social media followers across various platforms.
In 2025, we interviewed some of Miami's most talented chefs and restaurateurs. Each offered something different, a lesson learned the hard way, a menu that changed everything, or simply a reminder of why this industry matters.
We are proud to present the stories that resonated most with our community, the 5 Top-Performing Interviews of 2025 by our journalist Mathew Zein. These features celebrate the grit, creativity, and passion of the individuals who make Miami a global dining destination.
How to Scale a No-Menu Dining in Miami: Mattia Cicognani, Founder of 84 Magic Hospitality
Sometimes the boldest ideas are also the simplest. Mattia opened restaurants with just one item on the menu; Cotoletta serves only veal chop Milanese, Si Papà offers just lasagna and tiramisu. His no-menu concept at San Lorenzo went viral within days of opening.
Mattia has a clear-eyed view of what hospitality actually means. Instead of talking about service standards or operational metrics, he focuses on making people feel welcome, like they're in their own home. He explained how rapid expansion doesn't kill hospitality culture, but losing one's roots does. He showed that you can grow fast and stay true to what matters, as long as your values remain constant across every location.
Key Takeaway: Sometimes less really is more. One perfect dish, done with love and consistency, beats a menu full of mediocre options every single time.
Going from 20 Seats to 200 Seats in 8 Years: Nok Chokthana, Restaurateur and Co-founder of Kubo Asian Fusion & Bar
Nok's story isn't what you'd expect. She didn't grow up in restaurants. She came to the US from Thailand to study international business, married a Filipino executive chef, and opened Kubo because she wanted to spend more time with her husband.
Eight years later, Kubo has grown from 20 seats next to a dry cleaner to a 200-seat destination voted into the Top 100 Best Places to Eat in the US. No marketing budget. No million followers on social media. Just Nok, her husband, and her brother-in-law showing up every single day.
We loved her approach to social media too. When offered services to grow her followers to 10,000+, she declined. She only wants organic followers, real customers who actually care. And her hiring philosophy? She's tough but fair. She's never fired anyone on the spot for a mistake. But steal from the restaurant? You're gone immediately, no questions asked.
Key Takeaway: You don't need millions of followers or a huge budget. You need to show up, care deeply about every customer, and build something real one person at a time.
Essential Lessons for Restaurant Success: Terry Lee & Adam Flierl, Co-Founders of PLAY Sporting Lounge
Our conversation with Adam and Terry showed what happens when two different perspectives merge into something stronger. Terry came from real estate and business; Adam spent his entire career in hospitality. Together, they built PLAY Sporting Lounge, combining sports, entertainment, and technology into spaces where people actually want to gather.
They were so real they talked about going undercapitalized, the number one reason restaurants fail. They explained how they track every metric daily, not just at month's end. They admitted to making hiring mistakes and learning from them.
During COVID, when they'd only been open six weeks, they stayed in touch with every team member. They came back together when things reopened. Years later, people from day one are still there. That doesn't happen by accident!
Key Takeaway: Service is what you do for someone. Hospitality is how you make them feel. Know the difference, and you'll understand this business.
Why a Slow Career Path is the Fastest Route to Success: Marco Calenzo, Chef at Four Seasons Surf Club, Miami Beach
From Florence to London to Beijing to Miami, Marco's career has taken him around the world. Now at the Four Seasons Surf Club and teaching at Love to Italy Academy, he's in a position to reflect on what actually builds a lasting career.
His message was short and clear: Slow down. Young chefs want to grow fast, skip stations, pad their resumes with famous names. Marco argues this is exactly backward. The strongest chefs are those who took their time, learned every station, yes, even pastry, and built a foundation that can't be shaken.
Everyone loved his practical advice. Eat at the restaurant before you apply. Show up in person, don't just send a CV. Work for a chef who will teach you, not just a name that looks good on paper. And if you want to cook Italian food, go to Italy. Spend time there. Understand the culture.
Key Takeaway: There are no shortcuts to mastery. The path that feels slowest often gets you where you want to go fastest.
The Bumpy Road From Dishwasher to Chef de Cuisine: Daniel Lugovtsov, Chef de Cuisine at Pastis Miami
Daniel's journey from washing dishes at 16 to becoming Chef de Cuisine by his mid-20s wasn't smooth. It was marked by ego battles, harsh mentors, and the grinding reality of working your way up in Michelin-starred kitchens.
What made this interview powerful was Daniel's raw honesty. He didn't sugarcoat the difficulty of being a 21-year-old Sous Chef managing cooks twice his age. He talked about struggling with ego and having to earn respect through discipline and consistency. He shared his mentor's words that still guide him: "Mistakes are like water, they trickle down your body and they're gone."
Key Takeaway: Growing too fast is the biggest mistake young chefs make. Take your time, learn every station, and remember where you came from.
Find available Head Chef jobs in Miami, or check out more interviews like this brought to you by OysterLink so you can learn about the industry. You can also get them straight to your email by creating an OysterLink account and joining our newsletter.
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