Photo by Lionel Rodriguez
Attention to detail has guided chef Wladimir Arevalo from the beginning. The 35-year-old traces that mindset back to childhood, watching his mother prepare family meals in Caracas, Venezuela.
“I learned early on that flavor starts with intention,” Arevalo says. “Watching my mother cook taught me the importance of blending your own spices — how even small details can make a huge difference in a dish.”
Arevalo has made his mark at some of Florida’s most notable restaurants, beginning with Baleen Kitchen in Naples, then moving to Miami’s Doya, known for its modern Greek and Turkish cuisine. From there, he headed to Motek, the popular, ever-expanding Israeli restaurant.
“Each kitchen had its own magic,” he says. “From every restaurant, I carried forward their traditions, cultural roots and, most importantly, their respect and love for cooking.”
Today, he serves as the corporate executive chef for Kiki on the River, a high-energy Greek restaurant set in a 100-year-old converted fish market along the Miami River, and its sister restaurant, Habibi. Both are owned by Roman Jones, a Miami nightlife entrepreneur who pairs high-end cuisine with a polished club scene. At Kiki, weekly themes include Bollywood and Tropicana nights.
Kiki on the River
Photo by Cristian Gonzalez
Kiki on the River
Photo by Cristian Gonzalez
Lobster Pasta
Photo by Cristian Gonzalez
For Arevalo, the drive to produce an exceptional culinary experience outweighs everything. “I want each dish to highlight unique flavor profiles while complementing the energy and atmosphere Kiki is known for.”
He enjoys surprising diners with new interpretations of familiar favorites. At Kiki’s new brunch service, he put a twist on the lobster Benedict by swapping the traditional poached egg for a cloud egg — a technique in which the egg white is whipped until airy, then baked to a soft set and finished with a gently nestled yolk for a lighter, more dramatic presentation.
Under Arevalo’s direction, Kiki and Habibi strike a rare balance as “clubstaurants” that serve food worth returning for — from simple dishes like the Kiki Chips, light rounds of crispy zucchini and eggplant served with tzatziki, to the showstopping Lavraki, a salt-crusted Mediterranean sea bass that’s flambéed and filleted tableside. Throughout it all, Arevalo remains guided by tradition.
“I have over 50 cookbooks from those regions at home, and I’m constantly studying techniques and flavor profiles,” he explains. “Once you understand the roots, you can begin to play creatively and responsibly.”
One of the dishes he’s proudest of is Kiki’s Lobster Pasta, which uses ouzo — Greek anise liqueur — in the sauce. “It reflects my love for bold flavor balanced with elegance,” he says.
Lamb Chops and Pear Garden Salad
Photo by Cristian Gonzalez
Among the chefs who’ve most impacted his career, Arevalo cites Anthony Bourdain, Massimo Bottura and José Andrés. Still, his deepest influence harkens back to his mother. When asked what dish feels most personal to him, Arevalo doesn’t hesitate to point to a humble Spanish tripe stew — a reminder that the simplest meals often carry the strongest emotional weight.
“Callos a la madrileña,” he says. “This is the dish I ask my mom to make on my birthday.”
Greek Meatballs In Spiced Tomato Sauce With Greek Yogurt
Photo by Cristian Gonzalez
Greek Meatballs In Spiced Tomato Sauce With Greek Yogurt
Makes 8 2-oz. meatballs
INGREDIENTS
For the meatballs:
• 1 lb. ground beef
• ¼ white onion
• ¼ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• 2 tablespoons Italian parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 egg
• ¾ cup panko breadcrumbs
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon baking soda
• 1 tablespoon olive oil (to sear meatballs)
For the tomato sauce:
• 1 can (14 oz.) San Marzano tomatoes, crushed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ¼ teaspoon black pepper
• 2 tablespoons Italian parsley, chopped
For plating:
• Greek yogurt
• olive oil
• fresh basil
PREPERATION
For the meatballs:
Blend the onion until smooth. In a bowl, mix the ground beef, onion, spices, salt, pepper and baking soda. Add the parsley, mint, egg and panko breadcrumbs. Mix gently until just combined. Refrigerate for 10–15 minutes, then form 8 meatballs. Heat 1 tablespoon of olive oil in a pan over medium heat and sear the meatballs until browned.
For the tomato sauce:
In a separate pan, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and sauté until fragrant (30 seconds), then add tomatoes and black pepper. Reduce the heat and simmer for 10–15 minutes.
Add the meatballs to the tomato sauce and simmer for 20 minutes.
For plating:
Spoon four small dollops of Greek yogurt onto each plate. Place one meatball on top of each dollop, then finish with spoonfuls of the tomato sauce, a drizzle of olive oil and fresh basil leaves.