Top Trio

Three of Miami’s culinary heavyweights will dazzle diners with a one-of-a-kind dinner at Sérêvène, the French and Japanese-inspired restaurant inside Miami Beach’s Hotel Greystone. On May 16, the eatery’s executive chef, Pawan Pinisetti, welcomes Chef Sebastian Labno (chef and co-owner of the showstopping Nossa Omakase) along with Chef de Cuisine Timo Steubing from the Tambourine Room (the heralded restaurant inside The Carillon Miami Wellness Resort spearheaded by Michelin-star Chef Tristan Brandt).

With such top talent driven to create the finest and most creative flavors, the exclusive event promises to be a night to remember. Dishes will reflect the chefs’ culinary diversity, including Chef Pinisetti’s progressive Pan-Indian roots, Chef Labno’s Japanese cooking style and Chef Steubing’s modern global culinary background.

“Good food and great relationships are the essence of life — I wanted to bring both ideas together. Since Miami is a melting pot of cultures, we wanted to give locals something new and exciting by inviting different chefs in our kitchen to showcase their unique skills and personalities/cultures through each plate," Chef Pinisetti said.

The dinner — the first of several collaborations to be hosted by Chef Pinisetti — is a 12-course journey with dishes like Nossa Egg McMuffin (Jidori yolk, Japanese milk toast and caviar) from Chef Labno, Quail with spinach, champignon and Albufera sauce from Chef Steubing, as well as Ora King Salmon Tikka with coriander chutney, charred scallion soubise and yogurt raita from Chef Pinisetti. Pastry Chef Logan Seibert will provide equally elevated desserts. An optional wine pairing upgrade and/or drinks a la carte will also be available.

For more information and to secure booking, please visit Open Table here.