Chef Aken is known internationally as “the founding father of New World Cuisine” for his celebration of Latin, Caribbean, Asian, African and American flavors. I sampled a few dishes from the proposed tasting menu and they were all a 10!
I won’t bore you with lengthy details. I much prefer to tease you with these mouth watering images. You need to try Tuyo’s delights for yourself. 😉
Tuyo is restaurant and stage. Sustenance and exultation.
Tuyo encourages exploration and reflection, dialogue and celebration. Enlightenment.
Tuyo embraces farm-to-table and sustainability practices that safeguard the health of people and planet. Tuyo sources ingredients as close to home as its own edible organic garden, and pledges allegiance to locals – the growers, producers and food artisans of Florida and America’s Southeast.
High above Miami, Tuyo’s panoramic vista exalts the city skyline and the ocean, embracing the historic Freedom Tower – reminders that America and its cuisine are made up of many recipes and flavors, some homegrown and others brought in by waves of conquerors and immigrants, visitors and seekers.
Tuyo is fusion. Tuyo is vision. Tuyo is yours
Legendary chef Norman Van Aken is known internationally as “the founding father of New World Cuisine” for his celebration of Latin, Caribbean, Asian, African and American flavors. He is also known for introducing the concept of “fusion” to the culinary world. He is the chef and director of restaurants at the Miami Culinary Institute, and chef-owner of the fine dining restaurant NORMAN’S, at the Ritz-Carlton Orlando, Grande Lakes, Florida. The New York Times described NORMAN’S as Florida’s best restaurant, “and Norman Van Aken its best chef.” He is the only Floridian to have been inducted into the prestigious James Beard Foundation’s Who’s Who of Food and Beverage in
In 2006 at Madrid Fusión, Spain’s annual international gastronomy summit, Van Aken was honored with Alice Waters, Paul Prudhomme and Mark Miller as a “Founder of the New American Cuisine.” Van Aken has written four books: Feast of Sunlight, The Exotic Fruit Book, Norman’s New World Cuisine and New World Kitchen. His fifth, My Key West Kitchen, will be published in 2012.
“Norman Van Aken is the Walt Whitman of American cuisine.” – Charlie Trotter
Miami Culinary Institute is a recipe for excellence. Mixing instruction in classic and innovative culinary techniques with a “green” philosophy championing sustainability and optimal nutrition, MCI offers a unique educational experience that prepares culinary professionals who can adapt and succeed in an increasingly complex industry. A hands-on approach ensures MCI’s graduates know what to expect in the future so they can contribute to the evolution of food culture and a happier and healthier planet.
Miami Culinary Institute is currently seeking “Gold” LEED certification, an internationally-recognized green building standard developed by the U.S. Green Building Council in March 2000 to provide building owners and operators a framework for implementing practical and measurable green building design, construction, operations and maintenance solutions. Notable Tuyo LEED features include:
- Walls made of Bio-Glass – 100% recycled glass
- A floor made of 19th and 20th century end-grain wood blocks wet-recovered from Lake Michigan
- All wood veneers certified by the Forest Stewardship Council (FSC)
- Solid countertops manufactured according to guidelines for eco-friendly products
- An advanced food-waste-to-compost system in support of MCI’s soil-to-soil curriculum
For reservations, please call 305-237-3200 or email firstname.lastname@example.org at-least 48 hours in advance.