Michael Schwartz Talks Work, Home Brew, and What's Ahead For Miami

Categories: Chef Interviews

Michael_Miami_Headshot-2.jpg
The Genuine Hospitality Group
Michael Schwartz
Michael Schwartz isn't sure about a few things.

He doesn't know how many hours he works in a day, whether his employees think he's a good manager, or where exactly he's taking his restaurant group next.

What he does know is this: a lot has changed since he landed his first restaurant gig 33 years ago.

"I started cooking when I was 16. So did I have a plan? No. But I still don't have a plan," he says. "The restaurant business was a lot different then. I loved the excitement, but it had nothing to do with interviews and celebrity status. None of that."

Schwartz has done well for a man without a plan. He leads the Genuine Hospitality group, an entity that includes four restaurants in Miami, another in Grand Cayman, and a partnership with Royal Caribbean cruises. He wrote a cookbook called Michael's Genuine Food. He owns a beer brand. He is one of the most respected chefs in Miami.

But that doesn't stop the haters. A chef who steps out of the kitchen and into the office is like a CEO who leaves work to take care of the kids, critics claim. And Schwartz's transitioned out of the kitchen a couple of years ago.

"While I'm not in the kitchen all day for 16 hours, I could spend 8 or 10 hours doing shit like arguing with a vendor or working on a new deal or writing menus and be just as tired. I don't count the hours. I work a lot of hours," he says.

Now the chef is making changes to his Home Brew format -- switching from 22-ounce bottles to 12-ounce bottles. Soon Schwartz will have to make a choice. Will he push his suds beyond South Florida?

Location Info

The Cypress Room

3620 NE 2nd Ave., Miami, FL

Category: Restaurant

Michael's Genuine Food & Drink

130 NE 40th St., Miami, FL

Category: Restaurant

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4 comments
tristan
tristan

We had an AWFUL DINING EXPERIENCE at Michael Schwartz and I would not recommend this place to anyone.

Upon arrival, half the restaurant was empty and the hostess insisted on making us wait 30 min to seat us.  The table we ended up getting was nicely situated, under a tree where we had birds poop on us throughout the night.  We explained the situation to the waitress and to the captain, asking to speak to the manager who never showed up.  We had to chase him down at our departure.  He was barely apologetic saying that this happens at that table.  He actually knew about the problem as it had happened to other guests and never got it taken care of???  

There are serious sanitary issues with this - hopefully an inspector can go check this out.  In the meantime, unless you want to risk bird droppings in your meal, I suggest you STAY AWAY FROM THIS PLACE!

Astrid Ehrenstein
Astrid Ehrenstein

Michael Schwartz is truly an inspiration and has delivered each and every time. Michael you rock! :)

pathfinder1
pathfinder1

I will be writing about this guy forever.

His places are dumps.

Remember he should retire from FOOD and start working in HOME DEPOT.

If he do something wrong ,it is no big deal.

He should NOT be allow near FOOD.

Me , I'm just a FOOD ENGINEER that really knows FOOD.

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