J&G Grill at the St. Regis Bal Harbour Resort
In many ways, Vongerichten represents the
very essence of international cuisine. Born and
raised in the Alsace region of France and
trained both in France (under the venerable
chefs Paul Haeberlin, Paul Bocuse, and Louis
Outhier, no less) and in Asia (Bangkok, Singapore,
and Hong Kong), this culinary icon is constantly
evolving as a chef and restaurateur with fresh new
concepts that both impact and adapt to the global
I have always been attracted to
Miami’s warm weather and diverse international
population, which made my decision to open a restaurant
at the St. Regis a no-brainer. The availability
of product such as fresh seafood from the Atlantic
Ocean and Gulf of Mexico, citrus and vegetables,
along with the Cuban and Spanish influences, provided
me with the ingredients and inspiration found
throughout the menu.
What is the most underrated spice?
It is a common ingredient in curry powder used
mostly in Indian and South Asian cuisine. I like this
spice because of the great fragrance and use it in
broth as seasoning.
Which word(s) in the English language do you
Back in my first English class in
Alsace at 12 years old, my teacher made us learn the
phrase, “There are three trees in the street.” To this
day, I still have a hard time saying the phrase and
pronouncing words that start with “th.”
What is your favorite holiday to cook for, and
what are your go-to dishes?
I love cooking for
Thanksgiving. One of my favorite dishes is my stuffing
made with bread, chestnuts, mushrooms,
shallots, and herbs. A few of my other go-to dishes
include roasted Brussels sprouts with rosemary and
garlic and Marja’s mac and cheese. This year, Oprah
tweeted a sweet potato recipe that I tried. It was delicious!
For dessert, I make a gooey chocolate cake
with marshmallow frosting.
If you could invite five guests (living or
deceased) to dinner, who would they be?
Salvador Dalí, because he is my favorite artist; Ali-
Bab, because he is my favorite chef; Bhumibol
Adulyadej, the reigning king of Thailand, so I can
show him all the things I can do with Thai ingredients;
my great-grandma so she can taste my food;
and Jacques Cousteau, because he shares the same
love for the water as I do.