A vibrant celebration of the sea and the sun

Boulud Sud is Chef Daniel Boulud’s vibrant celebration of the sun and the sea. Drawing inspiration from the coastal Mediterranean, including France’s Côte d’Azur, Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Israel, and Turkey, the menu emphasizes regional flavors, featuring an abundance of fresh vegetables, seafood, grains and herbs.

The restaurant showcases jewel tones and soft fabrics to create a relaxing and casual atmosphere. The restaurant offers seasonal menus, wine paired dinners, and experiences inside its iconic wine cave. The bar/lounge serves food continuously from noon and features a happy hour daily 4pm to 7pm

Situated in the JW Marriott Marquis, across the street from the Silverspot Theatres, Boulud Sud is conveniently located within walking distance of Kaseya Center, the Perez Art Museum, Brickell City Centre, and all that Downtown Miami has to offer.

Main Dining Room Hours

DINNER

Sunday - Thursday   /  6:00pm - 10:30pm
Friday - Saturday   /  6:00pm - 11:00pm

LUNCH

Monday - Friday   /  12:00pm - 2:30pm

BRUNCH

Saturday & Sunday   /  11:00am - 2:00pm

Lounge Hours

Lounge Hours

Sunday - Thursday   /  12:00pm – 11:00pm
Friday & Saturday   /  12:00pm – 12:00am

Happy Hour

Daily   /   4:00pm - 7:00pm

DJ

Thursdays   /  5:00pm - 8:00pm

MEET OUR TEAM

Evren Cetin
GENERAL MANAGER
Evren Cetin
GENERAL MANAGER

With a distinguished background in hotel and restaurant operations, Evren Cetin brings a passion for delivering extraordinary dining experiences. Commencing his hospitality journey in Geneva, Switzerland, Cetin has garnered invaluable experience in food and beverage, collaborating with industry professionals to attain operational excellence.

Cetin began his long-term affiliation with the Daniel Boulud team as the Assistant General Manager at Café Boulud Palm Beach. Prior to his role at Café Boulud, Cetin held a pivotal position at the Four Seasons in Palm Beach, further solidifying his expertise in world renowned hospitality establishments.

Cetin is a proud alumnus of the University of Istanbul, Turkey, holding a Bachelor of Arts in Hospitality Administration and Management. His commitment to continuous improvement is also reflected in his pursuit of various Sommelier certifications.

Proficient in Turkish, German, Dutch, and English, Cetin provides a global perspective at Boulud Sud, where his versatility blends with his commitment to creating memorable dining experiences. Cetin’s priority is to ensure that every guest departs with a smile and a genuine desire to return.

Under Cetin’s leadership, Boulud Sud embraces a standard of excellence that elevates the dining experience.

Saeko Nemoto
EXECUTIVE PASTRY CHEF
Saeko Nemoto
EXECUTIVE PASTRY CHEF

Saeko Nemoto has more than a decade of experience in the professional pastry world, holding  notable positions at established hotels and restaurants in Japan, Canada, Australia and New York. Additionally, she has worked and traveled through the Mediterranean regions of Provence, France and Istanbul, Turkey, which led to the inspiration of her dessert menus at Boulud Sud Miami.

Saeko draws on her foundation in traditional French patisserie to explore new variations on classic recipes by incorporating Mediterranean flavors and regional ingredients. Her desserts exemplify the shared cultures of this coastal part of the world, not unlike those here in Miami, by blending techniques and exotic ingredients. Beautifully presented with a  balance of flavor, Saeko’s desserts are influenced by the vibrant fruits, spices, chocolates and textures found across the Mediterranean. Changing seasonally, her offerings could include Grapefruit Givre with sesame foam, Turkish cotton candy and grapefruit sorbet or Coffee & Chocolate Cube with black cardamom cremeux, praline feuilletine and baklava ice cream. She also offers a rotating selection of house-made ice creams, or crèmes glacees, such as Fior di Late, pistachio and burnt orange.

In Provence, she worked at Patisserie Rorant del Mont-Meilleur Oucrier making Provence-style desserts such as Cassata, which is featured on Boulud Sud’s dessert menu, as well as fresh citrus and fruit sorbets. At Chocolate Butterfly in Istanbul, she melded local ingredients with French techniques, such as Chocolate Bonbons filled with Raki Ganache, Raki being a local anise-flavored liqueur.






    Private Dining & Events

    PRIVATE DINING DIRECTOR:
    Jonathan Galindo
    (305) 421-8615

    RESERVATIONS