Adrianne Calvo

As Executive Chef and Owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, author, and television personality Adrianne Calvo has built her career on the foundation of creating Maximum Flavor. With four cookbooks under her belt, Calvo has cooked up an extensive inventory of recipes reflecting tastes from across her experiences as a chef and worldwide travels. Opening in 2007, Chef Adrianne’s Vineyard Restaurant and Wine Bar has taken its claim as one of the Top 50 Miami Restaurants, according Yelp, Miami New Times Readers’ Choice 2016, “Best Restaurant” and 2016 “Best Chef,” as well as Thrillist “Best Restaurants in Miami Right Now.” As part of the experience at Chef Adrianne’s Vineyard Restaurant and Wine Bar, Calvo developed the restaurant’s signature event, Dark Dining, which takes place once a month without repetition of theme or menu. Dark Dining is a unique and sensual experience where guests are blindfolded in order to eliminate one sense, while enhancing another. Parallel to the success of her restaurant, Adrianne as a chef has earned a number of professional honors. In 2015 she was selected as the Culinary Ambassador for West Kendall Baptist Hospital and in 2016 as a U.S. Delegate for Slow Food’s Terra Madre Salone Del Gusto. Calvo also appeared on Food Network’s “Beat Bobby Flay” an honor for her to have been among such talented chefs. Aside from her professional achievements, Adrianne has always given back to local and national charities. Calvo started the Make It Count foundation which benefits children suffering from cancer. Yearly she sponsors events for St. Jude’s Children’s Research Hospital, the Susan G. Komen Foundation, and the American Cancer Society. True to her craft, chef Adrianne develops a relationship with her guests all the way from the kitchen ensuring Maximum Flavor every single time.

More about Adrianne Calvo
What is your earliest memory involving food or wine?My earliest memory involving food was little pieces of torn Kraft American Cheese surrounding a plate of vegetable puree. My parents and grandparents used the cheese to lure us to eat the full plate of vegetables. It worked.My favorite SOBEWFF® memory is:My favorite SOBEWFF memory is when Target did a Cuban themed night and asked me to roast a whole hog, it was outrageous! I brought a 10 foot smoker my grandfather made 60 years ago; my family still uses it for holidays. We made pan con lechon adding an Asian slaw, and truffled ponzu aioli. We had the longest line at the party stretching the entire length of the tent on the sand. People were actually taking pictures of our line and tweeting them. They stood there for 30 minutes, and then came back for seconds not minding to wait all over again. At that moment, I realized the power of this culinary phenomenon called the SOBEWFF.Another charity/non-profit cause important to me is:My foundation called Make It Count! It's an organization inspired by legacy, fueled by compassion, and defined by action. We strive to make impactful contributions to various charitable causes through personal and extensive hands-on involvement. While our primary goal is to drive awareness and provide meaningful assistance through the healing power of food, our fundamental philosophy is to give fully of our talents and hearts in every opportunity to serve others. With each interaction we have with those in need, we truly Make It Count!If I could collaborate with anyone in the world on a project, it would be:Pitbull. I feel we'd put on an out of control event like the Target did, but much more Miami.I never leave home without my:Iphone.