AD LIB, the new modern-American fine dining restaurant operated by 50 Eggs, Inc., is proud to announce the addition of former Stubborn Seed chef de cuisine, Joe Mizzoni, as Executive Chef. Mizzoni joins Florida’s culinary godfather Norman Van Aken, as well as two-time James Beard Foundation Award finalist, Executive Pastry Chef Hedy Goldsmith, in honing AD LIB’s exciting brand of impromptu fusion cuisine in the Coral Gables area.
Chef Mizzoni is a graduate of the Culinary Institute of America in Hyde Park, New York. Even before graduating from culinary school, Mizzoni worked in some of Los Angeles’s top kitchens under legendary chefs Christophe Émé and Joachim Splichal. Upon graduation, Mizzoni joined the kitchen at the renowned Greenbrier resort in White Sulphur Springs, West Virginia under Master Chef Peter Timmins.
He then moved to Miami to work his way into upper kitchen management at Alfred Portale’s Gotham Steak at the iconic Fontainebleau Hotel, the Matador Room by Jean-Georges Vongerichten at the Miami Beach EDITION hotel, and worked with Dean James Max at 3030 Ocean to help earn the restaurant two James Beard Foundation Award nominations.
In July of 2017, he was named as opening chef de cuisine at runaway hit restaurant Stubborn Seed by Jeremy Ford, which was awarded four stars by the Miami Herald and lauded as Best New Restaurant of 2017 by the Miami New Times. At AD LIB, Mizzoni will work closely with Chef-Partner Norman Van Aken to update several menu items and develop new menu features. He will also collaborate with Goldsmith to create synergy between the savory and sweet kitchens.