A Quickie With Justin Garriga
This Kendall boy ain’t buying the influencer movement of dine and bye
For Executive Chef Justin Garriga, the kitchen has always been a place of instinct. As a teenager, his passion for cooking which stemmed from his dislike of his mom’s cooking, his talents would soon reveal themselves in unexpected ways.
After training at Miami Culinary Institute, Garriga’s path unfolded methodically, from crafting menus and leading the kitchen at BabyJane to working alongside chef Brad Kilgore at Ember, each experience sharpened his understanding of ingredients and technique. His time under chef Sebastian Fernandez also proved to be life-changing and before he knew it, his journey would lead him to Atlanta, New York, and Martha’s Vineyard, where he served as chef de cuisine at the acclaimed Garde East, before returning to Miami with a new lease on life.
Now at the helm as executive chef at Rosemary’s Miami, Garriga brings a thoughtful balance of Spanish influence and Italian tradition, grounded in simplicity. His cooking reflects not only his training, but his life, from chains to the Michelin world.
At home, that same sense of intention carries through, where time with his young son, James, and his partner, Camila, and that’s what remains his greatest priority. They even shape what he orders, how he cooks and what he takes home from his favorite local restaurants for his leftovers.
Name: Justin Garriga
Nickname: Not really but, they do call me ‘Chef!’
Title: I’m the Executive Chef at Rosemary’s and have been working with the team for over a year!
Why Miami? Born in New York, I was raised in Kendall from the time I was three.
If you were a guest at your own restaurant what would you order? I would start with the Caprese Focaccia and the Octopus Panzanella. It’s underrated and people don’t know what they are missing. And the Mushroom Cavatelli is mind-blowing. The sauce is a porcini and cremini sugo, meaning it’s a velvety butter sauce. We cook it down with the pasta, and add kale, parsley and pecorino so it becomes a thick, rich pasta sauce.
Childhood leftover memory: I was always really into corporate chains as a kid. Imagine that. But it was Chilis and Bahama Breeze that shaped me and let me tell you, it was always better the next day.
What is your favorite restaurant to take leftovers home from: A lot of what I eat now is informed by my son and what he’s willing to eat. La Natural in Little River’s pizzas are outstanding and when I go there I generally order to-go because I make it a point to take it home so I can enjoy my leftovers.
My last meal would be: Two slices of pizza from Vesuvios. Two slices with garlic powder and crushed red peppers would be it.
What music is playing in your kitchen: Not at work, I am big on a silent kitchen at work. But at home I am into the Parcels album called Loved. You should stop the call now and just go listen!
What do you wear at home in the kitchen: If I am home, it’s a white-tee. I am an aficionado of that with basketball shorts and barefoot.
Favorite thing about the Miami restaurant scene: What I like is what I dislike. There’s so much competition. In Wynwood alone, there are 7 taco spots and 6 Italian joints. You have to be the best, you get everyone’s best shot. That competition forces you to give it your all! But with me, to remind you, you get a quality product here.
What is your least favorite thing about the Miami Restaurant scene: Oversaturation! There aren’t a lot of Ethiopian restaurants, but you will find a ton of Japanese and Mexican taco spots and it gets boring.
After work, I drink alcoholic/non alcoholic?: Up into recently a cheap, domestic beer. But I have cut back - so I do water/green tea these days!
What would people be most surprised to know about you: I come across as laid back but I am very worried all the time.
You go-to spots in Miami: Informed by my son, but Flanagan’s is consistent in the Grove. So is Pinecrest. And he’s a picky eater so within his pyramid are Pizza, Chicken Nuggets and rice and beans!
Favorite restaurants in Kendall: Growing up, Longhorn Steakhouse educated me on meat and cuts. The super suburban soccer-mom chains.
From dining at Chili’s to Rosemary’s… Growing up, I loved the corporate restaurants because it was better than my moms cooking. She was a very chicken breast lightly seasoned with rice and going out was an escape. When I got old enough to cook, I tried to achieve the flavors. It was sugar, butter and salt and it became the norm and I chased it. Now at Rosemary’s I don’t cook that way, I just ensure it tastes amazing.
Guiding quote you apply to your life: Know your customer.
Kitchen tool you swear by: Mid-length of JP Prince tweezers and if they aren’t on me, I spaz out! They are ideal when it comes to garnishing pasta or even perfect for picking the bones out of fish. They are gold and mine.
Most over-rated culinary trend: I would call it a marketing problem and that’s the one visit influencer trend. Totally an idiotic concept! Especially here in Miami where every girl has a ‘Top 50’ list of where to go. They move on. Like a smash burger.
Thoughts on MSG: It’s useful. I never have been a user of it but I do have it in the kitchen. One recipe it works well with is risotto.
Favorite thing to cook at home: As much as I was against my moms cooking, I have come back to it and become a naturalist. Grilling steaks, avocado and chicken with white rice.
If you weren’t a chef what would you be doing: I like politics, so law followed by serving as city councilman. Basically, a place where I could argue on a large format.
What advice would you give aspiring chefs: Take care of your body. It’s a very physical job. Be strong, avoid drugs and alcohol. Your legs need to work and you’re standing!
What’s your #1 guest order pet peeve: Non-allergy modifications. Just eat it.
Favorite city to visit for food: San Francisco blew my mind. The inundation of Asian cuisine. I never realized how many variations there are, especially of Filipino food!
You can reserve a table at Rosemary’s RIGHT HERE!