Area 31 - Epic Hotel Reservations

Area 31 Executive Chef E. Michael Reidt

Executive Chef E. Michael Reidt is the skilled and accomplished chef behind the cuisine at Area 31 Restaurant at EPIC Hotel in Miami, a Kimpton restaurant. Having been named one of the country's "Best New Chefs" in 2001 by Food & Wine magazine, and more recently "Best New Chef" by The Baltimore Sun, Chef Reidt's gastronomic talents and worldly cuisine have garnered him high accolades and respect throughout the country.

Chef Reidt's Background

Reidt first realized his affinity for cooking while studying Civil Engineering at University of Lowell. The Massachusetts native took a job at an omelet bar to make enough money to return to school. During that time he fell in love with the passion and pace offered in a professional kitchen.

After a brief tenure at the world-renowned Copley Plaza in Boston, Reidt enrolled at the Culinary Institute of America (CIA) in Hyde Park, NY.

Following graduation from CIA, Reidt immediately began working at Boston's Olives Charlestown. He credits the time spent in the Olives Charleston kitchen with his peers and mentor Todd English as the most rewarding learning experience of his career. He went on to lead the kitchens of two popular Boston restaurants, Restaurant Zinc and Bomboa, where he became well known for experimentation with traditional South America ingredients and his Latin-fusion cuisine.

Bringing his Passion to Miami

In 2001 Reidt brought his talents to Miami Beach where he became executive chef of Wish. "I was given a blank slate in which to create something special and we did," said Reidt. "I was able to push my dishes more outside of the box and refine the cuisine at the same time." Under Reidt's direction, Wish quickly elevated to one of the best restaurants in Miami, receiving four star reviews and earning him the recognition of a "RisingStar" by StarChefs.com. In 2005, he moved to California and opened his first restaurant, Sevilla, which served the Latin-fusion cuisine which quickly became his hallmark. That same year the restaurant was honored with the title of "Best New Restaurants of 2005" by Esquire magazine.

Traveling for Taste

In 2008, Reidt embarked on a self-discovery tour of Asia and South America. Through his travels he experienced the day-to-day food challenges typical of these countries and the strong passion for life that residents possess. Re-inspired, he moved back home to the east coast where he showcased his talents as the executive chef of B&O American Brasserie in Baltimore, MD.

During his time at B&O, Reidt was named "Best New Chef" of 2009 by The Baltimore Sun. Most recently, B&O American Brasserie was named "Best New Restaurant" by Baltimore magazine and won the National Restaurant Association's 2010 Spirit Award.