Ushering in a new era at Amara at Paraiso, chef Ivan Barros steps up as executive chef under mentor Michael Schwartz’s lead.

Aerial view of AMARA at Paraiso PHOTO BY RIMA KHALIL

Amara at Paraiso, Miami’s iconic waterfront destination led by James Beard award-winning chef Michael Schwartz, is turning up the heat this season with their latest appointment. Adding chef Ivan Barros as executive chef will elevate the coastal flavors by infusing avant-garde Latin ingredients.

Exterior of the restaurant PHOTO BY RIMA KHALIL

As a Miami native, chef Ivan is making his triumphant return to the Magic City, bringing extensive experience from renowned restaurants nationwide. Since joining Amara, the menu has progressively introduced bold new dishes that align with chef Michael Schwartz’s philosophy of utilizing fresh, seasonal ingredients.

Chef Ivan Barros. PHOTO BY RIMA KHALIL

Among the sensational new plates are the heirloom tomatoes, locally grown in the Redlands and dressed with a Peruvian aji amarillo, salsa macha and toasted pumpkin seeds. Another standout is the hamachi tiradito with lulo vinaigrette, crispy malanga, cilantro oil and choclo, putting a playful spin on a classic. By summer 2024, diners can expect a 70% change to the menu as chef Ivan unleashes his creativity.

AMARA boasts breathtaking waterfront views that make dining there an extra unique experience. PHOTO BY RIMA KHALIL

Matching the revitalized food menu, Amara has concocted avant-garde cocktails inspired by their idyllic waterfront location. Sip on the Amara Tiki Punch with ArteNOM tequila blanco, rum, lulo citrus, housemade falernum grenadine, pineapple and cinnamon, or the smoky Dusk Till Dawn shaken with del maguey mezcal, sweet vermouth, wine aperitifs, prickly pear and citrus peel. As we get ready to experience Amara at Paraiso in a new light this season, we chat with chefs Barros and Schwartz on the recent updates at Amara to get the inside scoop.

How does it feel to have chef Ivan taking the helm at Amara?

Michael Schwartz: Like a breath of fresh air. His positive attitude and passion for what he does, coupled with his laser focus on quality and bold flavors, really elevates the Amara mission. Oh, and he’s a great cook and a nice guy!

Why did you feel he was the right fit for the role?

MS: His demeanor is well-suited for leading a big team. He’s steady and even with a great mix of talent and intelligence.

Chef Michael Schwartz with AMARA’s newly-appointed chef Ivan Barros PHOTO BY RIMA KHALIL

What advice have you imparted on him?

MS: We are just getting started. My job is to keep him motivated and excited and to really dig into the flavors and techniques of Central and South American cooking. And it’s also my job to remind him that sometimes putting the knife down is essential in leading.

Tell us about your culinary background and heritage and how you merge them at Amara.

Ivan Barros: I have worked in Miami, New York, Los Angeles, New Orleans and Italy, to name a few. I am from the Dominican Republic, born in New York and raised in Miami. Using the flavors I grew up eating, plus the techniques I’ve learned throughout my culinary journey is how I am going to make my mark on Amara.

Hamachi tiradito. PHOTO BY RIMA KHALIL

What do you hope to bring to the table?

IB: Besides a huge smile, a great attitude, and a strong work ethic, I hope to bring new life to an already beautiful restaurant. We have a whole new culinary team and are excited to share what we have been working on.

Tell us about some of the new menu items we can expect. What inspired them?

IB: We have a new Pollo a la brasa, which is a traditional and widely admired Peruvian dish. It’s so celebrated that the third Sunday of July marks Pollo a la brasa day in Peru. We wanted to show love to the large Peruvian community in Miami; honestly, it’s just a delicious dish. The inspiration behind all the new menu items is keeping it simple and using great ingredients. We love to source locally and support the farmers who grow amazing produce here in Miami. It’s the Genuine way!

Heirloom tomatoes dish PHOTO BY RIMA KHALIL

What are you most excited for guests when coming to Amara?

IB: In all honesty, I am excited for everything and everyone at Amara! I love building momentum and running with it. I am usually very high-energy, and I like to think that everyone on the Amara team gets excited with a new chef and new food. For the guests at Amara, besides a beautiful view, I am excited for them to taste the unique flavors and dishes we have been working on and welcome them to my new home.

What are five essential ingredients or tools you need in the kitchen as a chef?

IB: Chefs’ knife, salt, cake tester, olive oil, love

Describe your cuisine in three words

IB: Rustic, simple, fresh

Best piece of advice you’ve ever received:

IB: Don’t f*** it up