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

Brian Brumec
EXECUTIVE CHEF
Brian Brumec
EXECUTIVE CHEF

Hailing from Newport, Rhode Island, Brian Brumec discovered his passion for cooking early, influenced by family members who embraced the culinary arts both professionally and at home. He refined his skills at the New England Culinary Institute in Montpelier, VT, earning a BA in Culinary Arts and Hospitality Management.

Brian joined The Dinex Group in July 2024, drawn to its commitment to excellence in cuisine. As Executive Chef, his philosophy is simple: “Create a Memory.” He believes that great food should not only taste exceptional but also leave a lasting impression on every guest.

With a love for duck breast, molecular gastronomy, and the flavors of fall and spring, Brian brings a dynamic and thoughtful approach to the kitchen. His advice to young chefs? There will be good days and bad days—just aim to be better than the day before, and you’ll be just fine.

Paola De La Cruz
EXECUTIVE PASTRY CHEF
Paola De La Cruz
EXECUTIVE PASTRY CHEF

Paola De La Cruz, Executive Pastry Chef, brings nearly two decades of culinary experience, with a deep passion for pastry that has defined the past eight years of her career. Born and raised in Guadalajara, Mexico, Paola’s love for cooking began at an early age, inspired by her mother’s catering business and cooking shows like Iron Chef. She studied culinary arts in Guadalajara and has honed her craft through various pastry courses and hands-on experience in renowned kitchens.

Her journey has been shaped by invaluable mentorships with esteemed chefs such as Franck Delage, Francisco Ruano, Darren Walsh, and Diego Oka. In 2022, Paola joined the team as Chef de Partie, returning in 2024 to take on the role of Executive Pastry Chef. She is honored to be part of Chef Daniel Boulud’s team, embracing each challenge as an opportunity to learn and evolve.

For Paola, dessert is the final, unforgettable note of a dining experience—one that she strives to make truly memorable. She believes in sharing knowledge, fostering collaboration, and always working with passion and discipline. With a love for ice cream and a deep appreciation for fall and winter flavors, she continues to push the boundaries of pastry, crafting exceptional sweet creations that leave a lasting impression.

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.






    Private Dining & Events

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

    RESERVATIONS