SEASONS is an in-home dining solution for the discerning client. Designed to provide tailored menus which are executed with precision and fidelity, SEASONS MIAMI embraces the lush lifestyle of Miami Beach. From a casual meal to a multi-faceted event, SEASONS promises and delivers the highest standard dining experience .
SEASONS MIAMI offers many options. Whether it’s one unforgettable meal to commemorate your special occasion or a month of menu plans for you and your family, SEASONS researches, sources and delivers your culinary wants. If you’re here for the weekend or settling in for the season, choose consistent quality and let SEASONS MIAMI be your dining solution.
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Background
Born in New York City, Luis Gibb was raised by Dominican parents in the thriving immigrant community of Washington Heights. In addition to being exposed to the cuisine of his parents' native country through his father’s passion for cooking, Luis grew up enjoying the foods of the many cultures represented in his diverse neighbourhood – from Asia to Latin America to Southern Europe.
Luis knew that he desired a career as a chef but decided to eschew the traditional route of cooking school. Starting as a dishwasher, he worked his way up through a variety of different positions in order to learn the essentials of a well-run kitchen. After being promoted to cook, he determined that he wanted to learn from the best and embarked on a journey of various apprenticeships. Inspired by his childhood experience with diverse cuisines, he began to learn as many cooking techniques as possible rather than focusing on only one style. His goal was to eventually meld these disparate influences into his own signature style.
In over twenty years of cooking, Luis has been privileged to train in some of the finest kitchens in New York City. He was selected to work for the renowned classical French chef, Daniel Boulud, at his eponymous four star restaurant, Daniel. Chef Boulud then hired Luis for stints at his two other well regarded New York restaurants: three star Café Boulud and two star DB Bistro Moderne. Luis later expanded his knowledge of French cuisine to the Mediterranean with Terence Brennan at Picholine. From Michael Romano at Union Square Café and Dan Silverman at Lever House, Luis learned the simple and refined elegance of New American cuisine. He then ventured into the world of Italian cooking by working first at Tuscan and then at Peasant, for Frank DiCarlo. Luis has been part of the brigades of Upland New York and Upland Miami, both part of the Starr Group of restaurants. High Street Hospitality restaurants Fork and a.kitchen in Philadelphia featured Luis on their executive teams. Luis has held chef de cuisine and sous chef positions in exclusive resorts around the country, including the Left Bank in Vail, Colorado and Sunset Beach on Shelter Island.
The eight years Luis spent at Peasant, with its singular focus on traditional, rustic Northern Italian cuisine, were a defining experience. Chef DiCarlo taught Luis an appreciation for rigorous technique, how to find the best authentic ingredients and suppliers, and a devotion to such skills as grilling, use of a traditional wood oven and pasta making. Luis participated in the preparation of James Beard Award dinners and special meals for visiting celebrity chefs. He gained crucial experience in overseeing a successful New York restaurant and meeting the demands of an exacting clientele.
In 2004, Luis took a year respite from the world of professional kitchens in order to take on a new challenge. He was hired by a hedge fund owner seeking a private chef to prepare restaurant-worthy meals for he and his guests. Luis was granted creative freedom and an expansive budget and used the opportunity to learn new ingredients and techniques, particularly in the area of Chinese cooking. During this period, he was able to draw upon all he had learned previously and establish a collection of original recipes.
Over the years Luis has travelled extensively in Asia and through out the Mediterranean, continuing to explore diverse culinary traditions and expand his own technical and creative repertoire.
Experience
There is no substitute for the hands-on training that Luis has had the privilige to acquire over two decades on the lines of the country’s most celebrated restaurants. Working alongside the doyens of the culinary realm as they fed and entertained the well-heeled cognoscenti, Luis honed the craft of balancing flavors, adhering to traditions and pushing the limits of what was possible in the world of dining. His goal now is to bring that depth of experience and love of craft to your table.