South Beach Food & Wine Festival takes place this weekend from February 19 through February 22. Tickets for the events are available at sobewff.org. To whet our appetite, we invited some chefs in Findler Charles, Alain Lemaire, Simeon Hall, and Patience Dean to hop aboard The Jitney and share some secrets from their kitchens.
When did you fall in love with cooking?
Findler Charles: It all started when I was 16 and working in the back of a kitchen. I was promoted from a dietary server to a cook, and that’s when everything clicked. From there, my passion really took off. I started experimenting with new recipes, learning new techniques, and pushing myself to get better every day. That’s where my journey truly began.
Alain Lemaire: It all happened at a very young age. What first started as a means to satisfy my desire for autonomy, quickly grew into a passion for hosting, feeding others, and nourishing both mind and body. Smiles, laughters, and full bellies give me joy.
Simeon Hall: I fell in love with food at a very early age, around four years old. I come from a multigenerational culinary family. My paternal grandmother was one of the first female restaurateurs in the region. My maternal grandmother was a chef specialist at a local hospital, and her mother, my great-grandmother, owned a neighborhood tuckshop, essentially a Bahamian bodega. Food, hospitality, and service were simply part of my upbringing.
Patience Dean: Italian Ice—what we proudly call Water Ice in Philadelphia—has been part of my life for as long as I can remember. Growing up, stopping at the neighborhood Water Ice stand after school was a daily ritual and something we genuinely looked forward to. Those moments created lasting memories, and that nostalgia is what ultimately inspired Italian Vice.
What can we expect from you at South Beach Food and Wine Fest?
Findler Charles: We’re bringing one of our signature items, our RumBerry Wings. They’re grilled Creole-style wings tossed in our house-made RumBerry BBQ sauce, a bold fusion of blueberries and Barbancourt rum that brings sweet, smoky, and Caribbean flavors together.
Alain Lemaire: For this year’s festival, you can expect me to bring a always bold flavors, authenticity, innovation, while respecting the traditions and the cultural essences of the Caribbean.
Simeon Hall: I am often described as a Bahamian culinary griot. Guests can expect thoughtful storytelling told through food, dishes rooted in culture, history, and memory, presented in a way that feels elevated yet deeply personal.
Patience Dean: Guests can expect a refreshing, flavor-packed experience. Italian Vice delivers vibrant, handcrafted Italian Ice that’s light, indulgent, and bursting with bold flavor. Perfect for the Miami heat and the energy of SOBEWFF.
Where can people taste your cooking outside South Beach Food & Wine Fest?
Findler Charles: You can catch us on the road at one of our food truck stops, or you can visit our new ghost kitchen in Pompano for the same flavors anytime.
Alain Lemaire: As a private chef and caterer, I can be booked for all occasions via www.cheflemaire.com or at hello@cheflemaire.com. I also host the Ou Manje Deja? Supper Club . The phrase “Ou Manje Deja?” is an endearing question which means “Did you eat yet?” We want people to experience light, elegant, and refined Caribbean cuisine without the worries of anything being too overwhelming or heavy.
Simeon Hall: I am currently based in The Bahamas, where I focus on specialized culinary events, private chef experiences, and destination dining projects.
Patience Dean: Italian Vice can be found year-round at Hard Rock Stadium during games, concerts, and major events in Sections 119 and 341—shoutout to Sodexo Live!. We’re also at Chase Stadium in Section 121, with Inter Miami CF at Freedom Park coming soon. In addition, we offer catering throughout South Florida and are excited to be planning our first restaurant concept, launching in 2027.
What’s a simple thing people can do when cooking at home to make their meals more exciting?
Findler Charles: Step outside your comfort zone. Trying new cuisines can unlock flavors you didn’t even know your palate was missing.
Alain Lemaire: What’s a simple thing people can do when cooking at home to make their meals more exciting? Use fresh ingredients as much as possible, it tastes better. That little extra step can go a long way. Also, never hesitate to experience new things, but most of all don’t hold back on the seasoning. That can make or break your dishes. Trust your palate, at the end of the day, you’re cooking for yourself and/or loved ones.
Simeon Hall: Keep it simple. Use fresh, local ingredients whenever possible and involve the family in the process. Food tastes better when it is shared and made together.
Patience Dean: Keep dessert fun and effortless. Italian Ice is incredibly versatile. You can enjoy it straight from the freezer or save it for later without compromising quality. It’s the perfect way to add a refreshing, flavorful finish to any meal at home.
