Jose Icardi

An Argentinian native, influenced by the unique and delicious recipes created by her mother using the Argentinian traditional cooking technique “The Asado” Jose Icardi has cooking in his DNA. Buenos Aires was the location of his sister Restaurant Don Giovanni where Jose’s started his culinary journey. While working at Don Giovanni Jose’s felt a passion for cooking and change his major from Business to Culinary school. After several years of learning the business aspect Jose’s passion for cooking grew to a degree where he felt that he needed to learn more from other cultures and this is when he decided to embark on the culinary journey moving to Spain where he worked as line cook at Parilla Don Muno Seafood Restaurant. Icardis’ first Hotel position in South Beach was at the Hotel Park Central where he crafted the menus for breakfast and lunch. After 2 years learning the Hotel Restaurant industry Jose’s got a call from The Loews Miami Beach Hotel where he worked under Master Chef of France, Chef Marc Elher were he garnered 4 Diamonds in the first year. Jose’s path took him to Pennsylvania where he worked with Celebrity Chef and James Beard Award Winning Chef Susanna Foo as Sous de Chef. Under the guidance of Chef Foo, Icardis’ Asian cuisine culinary education had reached new heights. With new skills, techniques, and leadership abilities, Icardis took to a new role as Executive Sous Chef (Modern Asian Fusion) at Starr Restaurant Hotel Group working for the Buddakan Restaurant at Caesar Hotel Casino in Atlantic City and the W Hotel in Fort Lauderdale. Miami came calling once again, and this time the assignment was Makoto in Miami where he mastered his techniques and knowledge of modern Asian Cuisine as Chef De Cuisine. Most recently, Icardi has returned to South Florida to take on a new challenge in the hospitality world as Chef de Cuisine of Katsuya by Starck at the SLS Hotel South Beach. The world-renowned restaurant by Master Sushi Chef Katsuya Uechi, made its Miami debut in June 2012 with unique rolls and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors to the American palate. Signature dishes include Crispy Rice with Spicy Tuna, Yellowtail Sashimi with Jalapeño and Miso-Marinated Black Cod.

More about Jose Icardi
What is your earliest memory involving food or wine? My earliest memory of SOBEWFF was back in 2002 when I was working at the Loews Miami Beach. We had the honor to host the Tribute dinner and I've been participating ever since. My favorite SOBEWFF® memory is: It's impossible to choose one! Every year SOBEWFF brings a new adventure and hence, new memories! Another charity/non-profit cause important to me is: As a Chef, I'd like to live in a world where no child goes hungry. Share our Strength's No Kid Hungry campaign is working hard for this cause and I'm honored to be involved in culinary events that partner with them. If I could collaborate with anyone in the world on a project, it would be: To partner with Chef Jose Andres and his program on Changing The World by The Power Of Food in Haiti. I never leave home without my: Passion and dedication for what I love (food!)