Photos Courtesy Of Salar A - Miami Creative Agency
With her bold tattoos, daring fashion and signature red lipstick, Olivia Ostrow looks more like she belongs cruising down the highway on a Harley than running the kitchen of a kosher restaurant. Yet, with over three decades of experience, the French chef is exactly where she wants to be.
French Onion Soup
“I wanted to challenge the perception that kosher food is limited or bland. French cuisine is about artistry, and I saw an opportunity to elevate kosher dining without compromising on tradition,” the 50-year-old chef says.
Côte de Boeuf
Ostrow grew up in Paris, learning from her father — a successful restaurateur — not just the business side of the industry, but, more importantly, the power of a memorable meal. She knew she wanted to create that experience for others. Her journey has led her from France, where she trained under a chef who cooked for President Jacques Chirac, to Israel and finally to South Florida, where she arrived during the pandemic, working at Bal Harbour’s well-known brasserie Le Zoo. She’s grateful for each opportunity, noting every country provided important lessons.
“Cooking in France taught me precision and respect for technique. Israel showed me the beauty of bold flavors and spices. And Miami? It’s a melting pot — vibrant, dynamic and full of energy. All those experiences shape my food, adding depth and global flair to every plate,” Ostrow says.
She opened Ostrow Brasserie, the city’s first kosher French restaurant, in August 2023. And while many diners have a preconceived view of kosher dining, Ostrow’s goal is not only to challenge those perceptions but to do so with cuisine worthy of a Michelin star — an accolade never before granted to a kosher restaurant.
Wagyu Burger
“Earning the first Michelin star for a kosher restaurant isn’t just a personal goal — it’s about making a statement. It would prove that kosher food can stand alongside the world’s best cuisines. I focus on flawless execution, meticulous sourcing and crafting dishes that surprise and delight.”
Kosher meals must adhere to Jewish dietary laws, which prohibit mixing meat and dairy — a challenge in French cuisine, known for its cream-based protein dishes. But the charismatic chef is not one to back down from a challenge.
“That’s where creativity thrives. I develop rich, dairy-free sauces and use ingredients like duck fat or plant-based alternatives to recreate classic textures and flavors,” she says.
Seafood Tower
Prime examples are her crowd-pleasing Brasserie Lamb & Bleu Cheeseburger, paired with hand-cut fries, or the Tournedos Ribeye — a center-cut ribeye wrapped with beef bacon served with roasted potatoes, mushroom and a decadent bordelaise sauce. Another favorite, the French Onion Soup, made with duck and veal broth topped with a bubbling layer of “cheese” and toasted onion bread, evokes the charm of a Parisian bistro.
“People think kosher food is boring or dated, but that couldn’t be further from the truth. It’s an ancient culinary tradition filled with complex flavors and diverse influences. I want people to see that kosher food can be just as indulgent and refined as any other high-end cuisine,” Ostrow says.
The charismatic chef has appeared on ABC, NBC, Fox and Food Network’s “Grocery Games.” Her latest project is a cookbook highlighting kosher recipes inspired by her travels. She describes it as “a love letter to my culinary journey.”
Despite working in a male-dominated industry, her perserverance and talent have propelled her to success.
“I’ve had to prove myself repeatedly, but I let my food do the talking. I’m confident, tattooed and not your typical kosher chef — and I embrace that fully.”
She hopes to also serve as a role model to aspiring female chefs wanting to break into fine dining or restaurant ownership, emphasizing the power of leaning into oneself with strength and pride.
“Own your voice and your style. The kitchen is intense, but passion and persistence are your greatest assets. Don’t let anyone make you feel like you don’t belong — break the mold, stay creative and never stop learning.”
Dairy-Free Chocolate Mousse
Serves 4
Ingredients:
• 6 oz. dark chocolate (kosher, dairy-free), chopped
• 3 large eggs, separated
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• pinch of salt
Instructions:
Melt the chocolate in a heatproof bowl over a pot of simmering water (double-boiler method). Stir until smooth, then let it cool slightly. In a separate bowl, whisk the egg yolks, sugar and vanilla until creamy. Slowly add the melted chocolate, mixing until combined. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions, keeping it light and airy. Spoon into serving glasses and refrigerate for at least two hours, or until set.
Optional Garnish: Top with berries, sea salt or a dollop of whipped coconut cream.
