As the mind behind one of Miami’s most recognized foodie joints, Michael Schwartz has racked up enough James Beard and MICHELIN Awards & nominations to sink a ship. The local and nationally recognized culinary guru behind Michael’s Genuine has an ethos that just makes sense, saying, “The word genuine became the measuring stick for everything that we do.” And it has.
Welcome to the world of Michael Schwartz. He brought us Michael’s Genuine followed by Amara at Paraiso. And now he’s bringing his unfiltered self to The Leftovers. We invite you to learn more about to the master, the chef, the jokester, the father and the husband - and the man who can’t live without his air fryer.
Name: Michael Schwartz.
Nickname: When I was growing up, I was called “Apple Head.” Some creepy kid literally called me that in elementary school because of my red beanie hat.
Proprietor at: Amara at Paraiso, Micheal’s Genuine.
Childhood leftover memory: I always like to say that I grew up in the “convenience era.” Because I’m older and my mom wasn't the best cook, there was no such thing as a gastronomic home. So I would say Thanksgiving wielded may memories - like the turkey sandwich the day after on white bread, loaded with stuffing and the works….mmm….
What is your favorite restaurant to take leftovers home from: That would either be a steakhouse or an Italian restaurant. Pasta is always a good option.
My last meal would be: A bacon cheeseburger with white cheddar on a brioche bun. But, I’m talking something thick and definitely not smashed. Obviously with a juicy tomato lettuce and a glass of red Burgundy.
What music is on in your kitchen: Always Jazz.
What do you wear at home in the kitchen at home: Very little (he laughs). Actually, shorts and a tee. Maybe with an apron.
Favorite thing about the Miami restaurant scene: I’m amused by the Miami Scene more than anything.
What is your least favorite thing about the Miami Restaurant scene: Out of town transplants opening Clubstaurants. Just stop with that.
After work, I drink alcoholic/non alcoholic?: If it's alcoholic, usually a Burgundy red wine. If non-alcoholic, herbal tea.
What would people be most surprised to know about you: I’m a cranky ass dope. But amongst my people - that’s kind of a known fact.
You go-to spots in Miami: We like Macchialina and Bar Bucci.
Kitchen tool you swear by: I cannot live without a sharp knife. I prefer the thin Japanese-style knives. And, I’m not mad at the garlic press. I also LOVE my air fryer which I was initially against. I got my wife Rima one as a joke for Christmas…and now I’m addicted.
Most over-rated culinary trend: The overuse of luxury ingredients is just obnoxious. Like oyster with uni and caviar and foie. Like bye.
Thoughts on MSG: I’m on board, give me more. Just don't add it to the caviar uni oyster mentioned above.
Favorite thing to cook at home: We cook simple at home. Like roasting a whole chicken at home with a harissa (a hot chili pepper paste), 20-minutes up & 20-minutes down, and bam.
If you weren't a chef what would you be doing: Some artist or design thing like interiors or jewelry.
What advice would you give aspiring chefs: Use restraint and take care of your body and yourself in general.
What's your #1 guest order pet peeve: There’s so many. The fake allergies. Building your own dish is another. Probably the fraudulent allergies.
Favorite city to visit for food: New York.
Tell us about the giveback program at your restaurants: With Rethink Food, it's a non-profit based out of New York. They help feed people with food insecurities. 2% is automatically added to your check. It goes through Rethink to pay restaurants to create meals to help feed those in need. All we do is collect and they do the heavy lifting here in South Florida.