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

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.

Ryan Rutherford
EXECUTIVE CHEF
Ryan Rutherford
EXECUTIVE CHEF

Ryan Rutherford, Executive Chef, has built a global culinary career over the past 17 years, shaped by passion, discipline, and a deep love for hospitality. Born and raised in Panama City, Panama, Ryan’s fascination with restaurants began at an early age. As a child, he often visited restaurants with his mother and left each time inspired by the idea of one day becoming a chef himself.

At 15, Ryan began traveling and living in countries including Brazil, England, and Canada—experiences that broadened his cultural perspective and culinary foundation. While walking past Le Cordon Bleu in Ottawa, a chance conversation with a chef sparked a decision that would shape his life. He enrolled in the school and studied Culinary Arts, setting the stage for a dynamic career. He credits much of his culinary inspiration to Chef Jason Cox, a Canadian chef whose talent and creative spirit left a lasting mark on Ryan’s approach to food. “Cooking beside him for sure changed my approach to many things in the kitchen and I learned so much beside him, from creativity, ingredients, techniques and the list goes on. It is not a secret that my culinary is very influenced by him.”

In October 2024, Ryan joined The Dinex Group as Executive Sous Chef of Boulud Sud Miami. He now leads the team as Executive Chef. To Ryan, Boulud Sud represents professionalism, passion, growth, and the culinary legacy of Chef Daniel Boulud, a legacy he is proud to carry forward. Ryan believes in fostering a team culture where learning and enjoyment go hand in hand. He is dedicated to elevating Boulud Sud as one of the top dining destinations in Miami, while passing on his knowledge to his team.

Ryan’s favorite ingredient to work with is duck, a protein he finds both versatile and flavorful. He’s especially inspired by the winter season and gravitates toward techniques such as braising and confit. However, he emphasizes that the true joy of cooking lies in experimentation: “The real fun of cooking is trying to create different things with every single ingredient and playing around with different techniques.”

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