A Quickie With Jarrod Huth
He thinks caviar on top of fried food is the ultimate faux pas
At the helm of The Drexel’s culinary reinvention is Chef Jarrod Huth, COO of Culinary at Think Hospitality. The culinary master behind the Drexel, his leadership has shaped the restaurant’s new chapter from the ground up. Overseeing the development of the menu and kitchen program, Huth approached the Drexel not as a reinvention for reinvention’s sake, but as a thoughtful evolution of a neighborhood favorite. Working closely with Chef de Cuisine Derek Carressi, who leads the kitchen day to day, Huth helped define a clear culinary direction rooted in Coastal Italian tradition, one that is expressive, seasonal, and driven by respect for ingredients and technique.
The result is a hyper-seasonal menu that shifts away from broader Mediterranean influences and leans fully into the simplicity of Italy’s coastal regions, with an emphasis on handmade pastas, wood fired preparations, and ingredient forward plates. Drawing on relationships with local farmers, fishermen, and purveyors, the kitchen allows sourcing to guide each dish, letting quality speak without excess. “We cook the food we want to eat, food that’s honest, satisfying, and made with care,” says Huth.
His background is rather impressive, too. Working in some of the world’s most exacting kitchens, including The French Laundry and Per Se, this North Carolina native pays it forward with a disciplined yet unfussy approach, ensuring The Drexel’s menu feels both refined, alive and evolving.
Name: Jarrod Huth
New on the menu: Mostly everything. It’s a new and more focused approach to cooking. There’s integrity and intentionality in how the menu is written. It changes often due to seasonal availability and the whims of our team. We want to stay inspired and avoid stagnation while also leaving some of our guests favorites on the menu.
How did you meet Derek, your day-to-day culinary lead and Chef De Cuisine and why did you choose him? We were introduced through a mutual colleague. When we met and discussed what I wanted to do with The Drexel it lined up pretty perfectly with the type of opportunity he was looking for. The work that Derek has done over the past few months has been incredible. Without him this restaurant would not be progressing at the same rate. We still have plenty of work to do but we are off to a great start.
My nickname is: Jrod
Your official title: COO of Culinary at Think Hospitality…
For how long: Less than a year!
Where are you from? Wilmington, North Carolina.
My most impressive dish that all guests should absolutely order? It’s tough to name just one but I could eat ‘The Wood Roasted Whole Chicken’ every day and not grow tired of it.
Why Miami? Because I live here.
Childhood leftover memory: Cold Pizza
What is your favorite restaurant to take leftovers home from: Benihana or any Japanese steakhouse that does the whole tin foil bird shaped to go packaging.
My last meal would be: My mothers lasagne.
What music is playing in your kitchen: Anything 90’s Punk Rock, NOFX, Strung Out or AFI.
Favorite thing about the Miami restaurant scene: There’s lots of opportunity.
What is your least favorite thing about the Miami Restaurant scene: The Influencer Influenza and its impact on how people experience restaurants. It seems particularly bad in Miami.
After work, I drink: Budweiser and Tequila.
What would people be most surprised to know about you: I love dive bars.
You go-to spots in Miami: Mac’s, Gramps, The Joyce, Surf Club and Viceversa.
Your fave Italian/Med restaurant in Miami: The Drexel - obviously.
Kitchen tool you swear by: A very sharp knife.
Most over-rated culinary trend: Caviar on fried food.
Thoughts on MSG: It’s delicious!
Favorite thing to cook at home: Anything that can be served over rice.
If you weren’t a chef what would you be doing: Something in the music industry.
What advice would you give aspiring chefs: I could write a small novel but David Frost said it best. He explained “don’t aim for success if you want it; just do what you love and believe in, and it will come naturally.”
What’s your #1 guest order pet peeve: Sauce on the side.
Favorite city to visit for food: Lisbon