A graduate of the prestigious Culinary Institute of American in Hyde Park, New York, chef Joe Mizzoni joins Chef Partner Norman Van Aken and Corporate Executive Pastry Chef Hedy Goldsmith as executive chef at AD LIB in Coral Gables, Florida, the newest concept from 50 Eggs, Inc.
Mizzoni is a veteran of some of the most prestigious kitchens in the world, having completed stages at L’Orangerie and Patina in Los Angeles even before graduating from culinary school. During his training, he leveraged his new education to stage in some of New York City’s top kitchens under legendary and trend-setting chefs. Once he had degree in hand, Mizzoni joined the kitchen at the renowned Greenbrier Resort in White Sulphur Springs, West Virginia, before becoming part of the management team at Alfred Portale’s Gotham Steak at Miami’s Fontainebleau Hotel. He soon established himself as a culinary tastemaker in Miami Beach, and eventually moved to management at Dean James Max’s DJM, Inc., working as executive sous chef at 3030 Ocean in Ft. Lauderdale, where he deepened his farm-to-table devotion and was instrumental in making the location a destination-restaurant with two James Beard Foundation nominations. In 2013, Mizzoni joined the DJM team at Brasserie Restaurant on Grand Cayman Island, where he headed up the culinary team, organized monthly farm dinners and helped manage production for the on-site organic farm.
Mizzoni moved back to south Florida, joining the Miami Beach EDITION hotel as chef de cuisine at the Matador Room by Jean-Georges until July of 2017 when he was the opening chef de cuisine at the new Stubborn Seed by Jeremy Ford. Working alongside Ford, Mizzoni created and developed seasonal menus, built strong relationships with local purveyors, and helped manage a kitchen team with the highest standards among other responsibilities. During his tenure, the restaurant was awarded four stars by the Miami Herald and lauded as Best New Restaurant of 2017 by the Miami New Times. In July 2018, Mizzoni moved to One Door East, where he recreated the menu, rebuilt the team, and revamped the kitchen standards and structure to reflect a new modern-American shared-plates concept for the restaurant.
At AD LIB, chef Mizzoni will work closely with chef Van Aken in menu development and execution while maintaining a strong commitment to supporting local purveyors, keeping the cuisine fresh, seasonal, and cutting edge.