Miami's food scene is about to get even more exciting with Chef Akino West stepping into the role of Culinary Director at Red Rooster Overtown. Known for his work at Rosie’s, Chef Akino is bringing his innovative flair and passion for bold flavors to this renowned spot. We sat down with Chef Akino to chat about what’s ahead for him, his vision for Red Rooster, and how
his love for Miami shapes every dish he creates.
Chef Akino, you’ve built quite a following with Rosie’s, and now you’re stepping into the role of Culinary Director at Red Rooster Overtown. What excites you most about this new chapter? Stepping into this role is such an incredible opportunity. Working with Marcus Samuelsson and his creative team is something I’m really looking forward to. I’m excited to blend my own cooking style with Marcus’ love for global flavors. This new chapter is about honoring Red Rooster’s legacy while adding my personal touch to create a unique culinary experience that truly resonates with the Overtown community.
How would you describe your culinary philosophy, and how will it influence the menu at Red Rooster? My philosophy is all about consistency. A great restaurant consistently delivers a top-notch experience, and that’s what brings people back. I want every dish at Red Rooster to reflect that quality. I’m also passionate about mentoring young chefs, helping them grow into leaders in the community. At Red Rooster, it’s not just about the food, it’s about building a legacy.
Rosie’s has a strong following in Miami. How do you plan to bring that same energy to Red Rooster Overtown? At Rosie’s, we’ve always focused on dynamic flavors and flawless execution. I plan to bring that same energy to Red Rooster by pushing boundaries with bold flavors and delivering top-tier experiences. It’s about building trust with our guests and ensuring they know every visit will be memorable. I’m excited to blend that approach with the rich history of Overtown to create something truly special.
How does Overtown’s culture and history influence your approach to the new menu? Overtown is special to me, not only because of my African American heritage but also because I previously owned a bed and breakfast in the neighborhood. The area has such a rich cultural legacy, and I’m excited to reflect that in the menu at Red Rooster. I’ll be highlighting the flavors and traditions that have shaped the community, while adding my own creative spin to honor its past and present.
What are some key techniques or flavors that will define your culinary direction at Red Rooster? For me, it’s all about techniques like charring, smoking, and marinating. These methods help develop bold, deep flavors. I’m excited to combine those techniques with Marcus’ signature use of spices and Asian ingredients like yuzu and fish sauce. Together, we’ll create dishes that are both unique and packed with flavor.
Red Rooster is more than just a restaurant; it’s a community hub. How do you plan to blend tradition with your own twist? At Red Rooster, it’s important to stay connected to the community while still evolving. My goal is to tap into the rich Caribbean and global influences, so people from all backgrounds can experience a wide range of flavors. We want to celebrate diversity while staying rooted in Overtown’s heritage.
You’re known for experimenting with bold flavors. Can we expect any signature dishes or surprises? Absolutely! I’m known for brunch, and I’m excited to introduce some elevated brunch dishes at Red Rooster. One standout is our custardy omelet—it’s filled with herbs like thyme and chives, served with a rich cheddar cheese sauce and a refreshing salad. Another favorite is our Smoked Brisket with sofrito hash and tomatillo salsa. And for a fusion of Southern and Italian influences, I’m introducing a Keys Crab Risotto with lemon-based risotto and rich crab butter—it’s a real showstopper!
What are you most looking forward to as you take on this new role? I’m excited about collaborating with the talented team at the Marcus Samuelsson Group and engaging in chef collaborations throughout the year. I’m also looking forward to welcoming back familiar faces and creating memorable dining experiences that celebrate both tradition and innovation.
Stay tuned for what’s next as Chef Akino brings his bold flavors and innovative techniques to one of Miami’s most iconic culinary spots!
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