Photo Courtesy of Babette
Chef Dani Chávez-Bello has traveled the world honing his craft, but it is in his cozy restaurant in Miami’s Coral Gables neighborhood where he finally feels at home. And soon, that home will grow — with a new tapas bar and intimate upstairs speakeasy, The Romeo Room, opening this month.
Photo Courtesy of Babette
Together with his wife and partner, Alexandra Oliveros Febres-Cordero, he welcomes diners to Babette, where he showcases more than 30 years of culinary experience that includes stints at iconic fine-dining institutions like El Bulli in Spain and Bouley at Home in New York City (both now closed).
“Working in the best kitchens really shaped how I approach food and the kitchen in general. Those places run on precision, speed and an incredible amount of discipline and sense of emergency — you have to be all-in all the time. They taught me how to pay attention to the smallest details and to push boundaries and innovate without overcomplicating things. Sometimes it is the tiniest change that makes the biggest impact. More than anything, those experiences gave me a strong foundation and a real drive to keep evolving as a chef,” the 53-year-old says.
While those high-pressure posts taught Chávez-Bello critical skills in the kitchen, owning a smaller, chef-driven restaurant with his wife brings a sense of fulfillment he never found in larger operations.
Photo Courtesy of Babette
“I love being in the kitchen while Alex is at the front, and then we come and go, greeting clients. It feels like having friends over at home and cooking for them — personal, warm and full of care. That kind of connection is rare and often missed in hospitality these days,” he says.
Beet Tartare
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Razor Clams with Cannellini Beans and Iberico Ham
Photo Courtesy of Babette
Cavatelli
Photo Courtesy of Babette
During his time working with chef David Bouley, Chávez-Bello developed a deep appreciation for healthy eating — a value he now expresses through dishes that aren’t heavy or overindulgent but are full of flavor.
“At Babette, this philosophy continues with menus built around seasonality and nutrient-dense ingredients, ensuring every dish is both delicious and nourishing,” he says.
Take, for example, his beet tartare — an appetizer initially created for vegans that has since become a menu staple beloved by nearly every diner.
“The beet, with its earthy depth and texture, is the perfect substitute [for meat] — bold, unexpected and complex, just like the classic dish but entirely plant-based. It’s a way to honor the original while keeping the dish health-driven,” Chávez-Bello explains.
Born in Venezuela and raised in Spain, Chávez-Bello was first inspired by his grandmother, a mother of seven who ran a food business. Later, he became his mother’s unofficial sous-chef in their family kitchen. These experiences that planted the earliest seeds of his culinary journey.
“We wanted it to feel like a European bistro, where we put attention to every detail, inspired by my favorite movie ‘Babette’s Feast.’ The name reflects that inspiration, evoking care, artistry and a sense of celebration at the table,” Chávez-Bello says.
While diners will find traditional French dishes like Coquilles Saint-Jacques, Magret de Canard and Entrecôte au Poivre, unexpected gems such as Crab Truffle Flan Chawanmushi, and the beet tartare illustrate the chef’s creative combination of ingredients, which he describes as “bold yet precise.”
Together, Chávez-Bello and Febres-Cordero have built more than a restaurant; they’ve created a place that feels personal, where every detail, and every bite, celebrates their life together and the simple pleasure of a great meal.
“Sharing both life and Babette with Alex has been challenging yet incredible,” Chávez-Bello says. “Our deep connection allows us to collaborate seamlessly — she inspires me, brings structure to my ideas and adds her creativity and eye for detail. Together, we’ve created a space that truly reflects who we are, our shared vision and the love and passion for what we do.”
Bluefin Tuna Crudo
Photo Courtesy of Babette
Bluefin Tuna Crudo
Serves: 1–2
INGREDIENTS
For The Tuna:
• 2 fresh tuna steaks (about 6 oz. each)
• 2 tablespoons sesame oil (or neutral oil)
• salt and freshly ground black pepper
For the Celery Root Purée:
• 1 medium celery root (celeriac), peeled and diced
• ½ cup coconut milk
• 2 tablespoons unsalted butter
• salt and white pepper, to taste
For the Sauce:
• ¼ cup soy sauce
• 2 tablespoons mirin (or dry sherry)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or brown sugar
• 1 small garlic clove, finely minced
• 1 teaspoon fresh ginger, grated
Garnish:
• chopped chives, scallions or sprouts
• toasted sesame seeds
PREPARATION
Make the Celery Root PurEe:
Boil the diced celery root in salted water until tender, about 15–20 minutes. Drain well and return to the pot. Add coconut milk and butter. Puree using an immersion blender or food processor until smooth. Season with salt and white pepper. Keep warm.
Make the Sauce:
In a small saucepan over medium heat, combine soy sauce, mirin, rice vinegar, sesame oil, honey, garlic and ginger. Bring to a gentle simmer for 2–3 minutes. Rest aside to cool.
Sear the Tuna:
Pat the tuna steaks dry. Season lightly with salt and pepper. Heat a skillet over high heat with sesame oil. Sear tuna steaks for 1–2 minutes per side for rare, or slightly longer if preferred. Remove from heat and let rest for a minute before slicing thinly.
To Plate:
Spoon a generous amount of celery root puree onto the plate. Lay slices of seared tuna over the puree. Drizzle the sauce over the tuna. Add garnish.