A Quickie With Pawan Pinisetti
Not the new kid on the block, but he may be the best
Chef Pawan Pinisetti doesn’t overcomplicate things, even with a resume that easily could. An Indian born expatriate with nearly two decades in the kitchen, his path has taken him through the Culinary Institute of America and into the orbit of chefs like Joël Robuchon, Michael Mina, and Tom Colicchio. But the way he talks about food today is far more grounded than that pedigree might suggest. I mean - after all, one of his signature dishes comes with a bag of Baked Lays!
At Greystone Bar (it’s in the same space as the restaurant just a few steps up and elegant and private AF), the smash burger that everyone talks about is “worth the hype.” Treated with the same discipline as any fine dining dish, Chef feels it’s a dish worth stopping by for. As is everything else on his robust menu which seems busy. But in reality its insanely good. So good that it’s often you will find the culinary team from the Setai dining within after their shifts.
After years spent building menus, leading large scale kitchens, his cooking leans into Japanese ingredients with French technique. But never feels forced. It’s also an incredibly chic space which Pawan considers to be ‘the best kept secret,’ just like the rooftop and the property in general.
Name: Chef Pawan Pinisetti
Nickname: P
Title: Executive Chef of Sérêvène by Chef Pawan Pinisetti and all F&B properties of Hotel Greystone.
If you were a guest at your own restaurant, what would you order? The Sweet P Cappuccino” which sets the tone with one simple ingredient, a precise technique, no excess and clarity. Our version of the Beef Tartare is another dish that does that highbrow and lowbrow thing without trying too hard and that’s exactly why it resonates with me. Imagine that I serve it with a bag of baked lays?! The Quail Egg Ghee Roast is the most personal. It pulls from my travels through India and Southeast Asia layered and soulful, and something that stays with you. The Lobster Uni Alfredo I’m told is our brightest star and I love it, too! It’s been on my menu since day one. It’s visually striking, rich, elegant, and highly composed - delivering layered umami from Parmesan and Uni, while reflecting our strengths in balancing flavor, texture, balance, and a thoughtful approach to sustainability. Together, those dishes capture how we think at my restaurant technique without ego, flavor with intent.
Why Miami: Well, I didn’t see this one coming. I definitely didn’t map it out. But Miami has a way of making you stay. No regrets!
Childhood leftover memory: Anything and everything was memorable and looking back, I have realized that eating was basically my first full-time job - and my waistline definitely showed it!
What is your favorite restaurant to take leftovers home from: There was this little Chinese hole-in-the-wall called Ching Ling. I don’t even remember how young I was when my dad started taking us there, but it stuck. It was one of my favorites and honestly, the leftovers somehow hit even better the next day.
My last meal would be: Probably some great Korean Food or a platter of Persian Kebabs.
What music is playing in your kitchen at home: Give me some Harry Belafonte or Sam Cooke, and I’m good. Funnily enough, similarly to the dishes I cook, it’s not exactly what people expect. But it flows and I’m into poetry……
What do you wear at home in the kitchen: T-shirt, track pants and almost always an apron.
Favorite thing about the Miami restaurant scene: It’s evolving in a good way. You’ve got a wave of transplant chefs (myself included) who individually bring new perspective, nuance, and a bit of edge and a piece of their home to an already vibrant scene.
What is your least favorite thing about the Miami Restaurant scene: It’s a little too loud and too clubby for me. Not saying it’s good or bad, it’s just not how I see it. I don’t mind theatrics, but when they start to take away from the food, you lose the point a bit. That’s probably just the chef in me speaking.
After work, do I drink an alcoholic/non alcoholic night-cap? I’m not much of a drinker. But when I do, I keep it intentional with a good Champagne, a nice amaro on the rocks, or a beautiful Brunello. Maybe a juicy Amarone if the mood’s right.
What would people be most surprised to know about you? I’m actually pretty introverted. What I do for a living is constantly around people, hosting, leading, in the middle of it all. I enjoy it, it energizes me but when I get even a little time to myself, I lean the other way. Quiet, at home, just being still. I don’t get much of it, so I value it
You go-to spots in Miami: There’s a lot of openings, which I love and my list keeps getting longer. I go back to LPM for the baby chicken and the escargot- they just nail it every time. Dumpling King in Miami Gardens has some of the best pan-fried dumplings I’ve had in a long time. I also eat at my restaurants- I can say that as a guest, the quality is there and the consistency holds. And when I need an Indian fix, I head to Ghee Indian Kitchen across the bridge. Bouchon Bistro for the trout almondine, Semilla for Moules Frites, La Leggenda for the Mortadella pie, and Panya Thai when I want something with more punch.
Guiding quote, you apply to your life: “The Harder I work, the luckier I get.”
Kitchen tool you swear by: A good 7.5–8-inch chef’s knife. Preferably one that is German - after all, their steel knives are simple, reliable and do everything.
Most over-rated culinary trend: Right now? Caviar on everything. Before that it was foams & gels that were getting on my nerves, lol!
Thoughts on MSG: It’s not really the villain it’s made out to be. I’m all for it.
Favorite thing to cook at home: Eggs are probably my favorite- simple, technical, and never boring.
If you weren’t a chef, what would you be doing: I don’t know to be honest, but one thing that’s for sure is I’d be a terrible Doctor!
What advice would you give aspiring chefs: If you don’t absolutely love it, don’t do it. This industry is not always reasonable. But if you are in love with it, then commit. Be patient, invest in your craft, and play the long game.
What’s your #1 guest order pet peeve: Medium rare plus! I still don’t know what that means and it’s probably just medium. But to be real, nothing really bothers me anymore. If it does, I get over it pretty quickly.
Favorite city to visit for food: Recently, it’s Tbilisi in Georgia, Mexico City, and honestly, most of Southeast Asia.
You can reserve a table at Sérêvène here!