Executive Chef William Milian’s inspiring journey from Havana to Miami is rather shocking yet inspirational. Raised in Cuba, Milian grew up in a household where everything happened in the kitchen. And that’s what instilled a lifelong belief that cooking is a passion that’s communal and loaded with love.
At 23, he defected from Cuba, spent over a year at Guantánamo Bay, and eventually resettled in Miami where he started as a dishwasher and worked his way up to head sushi chef before pursuing classical training at Le Cordon Bleu.
Furthermore, he trained under culinary greats including Michael Psilakis and José Andrés, and became accustomed to blending tradition with innovation, creating cuisine that reimagined the Cuban dishes of his childhood. Today, he’s dedicated to sharing the flavors of his heritage in fresh, vibrant ways, as the Executive Chef at Caña Miami while embodying the resilience and passion that Hispanic Heritage Month celebrates.
Name: William Milian
Nickname: El jefe (translates to the boss).
Executive Chef at: Caña Miami .
Childhood leftover memory: Ceviche - because we utilized the leftovers from the food and even the fish itself. We would have friend ceviche and marinate it in ginger and garlic and aji amarillo and the longer it sits the better so that’s that! The flavors were beyond wow. Especially the final touches when you add lemon and onion and cilantro, it becomes ‘Cuban style.’
What is your favorite restaurant to take leftovers home from: Pho 79 in Davie. It’s great and authentic, so many Vietnamese people eat there. We also love Gabose, it’s Korean!
My last meal would be: I keep it simple, so a good Cuban meal! A good bowl of rice with carne con papas (translates to beef stew with potatoes).
What music is playing in your kitchen: Rock, and also Jazz.
What do you wear at home in the kitchen: I cook without an apron! A shirt suffices. As do comfortable garments, including underwear.
Favorite thing about the Miami restaurant scene: It’s becoming a talent loaded destination and I have noticed that here are so many opportunities throughout this magical city.
What is your least favorite thing about the Miami Restaurant scene: When places become a hype. And shortly thereafter, you see them out of business.
After work, I drink alcoholic/non alcoholic?: I used to drink wine. But I stopped drinking alcohol! So formerly I would say a good red or white - but not for now.
What would people be most surprised to know about you: That I came in a raft in 1994. I’m so blessed.
Your go-to spots in Miami: I love tacos at Uptown 66 or on 82nd and 2nd, or for Japanese I go to Mikan in Fort Lauderdale. The rice is always perfect. Tam Tam, too! Itamae is a place I frequented.
Kitchen tool you swear by: I’d say the chef knife and the paring knife.
Most over-rated culinary trend: The microwave.
Thoughts on MSG: I don’t use it. But I often eat it as I love Asian cuisine.
Favorite thing to cook at home: I like to do Korean BBQ indoors.
If you weren’t a chef what would you be doing: Probably something related to graphic design as that’s what I studied.
What advice would you give aspiring chefs: My advice would be to treat every ingredient with the same level of culinary respect - from caviar to truffles treat it with the same love as asparagus.
What’s your #1 guest order pet peeve: These days, I feel changed. I’m in hospitality so I’m not here to police people. The only thing that does is when a cook would get mad at this.
Favorite city to visit for food: New York!
Caña Miami is located at 1102 Brickell Bay Drive.