With two new restaurant projects under his belt, chef Michael Schwartz is looking at a busy summer ahead.
James Beard Award-winning chef Michael Schwartz doesn’t believe in resting on his laurels. On the heels of launching an event and catering division of his Genuine Hospitality Group, the restaurateur has entered into partnership with the COMO Metropolitan Miami Beach Hotel to oversee all food and beverage for the property as well as launch the Traymore by Michael Schwartz Restaurant (2445 Collins Ave., Miami Beach, 305.695.3555), an eatery devoted to Southeast Asian cuisine with dishes such as wok-charred wild salmon with four-sprout salad and black sesame pound cake with coconut cream. This May, he’s also turning his attention to Coconut Grove with Tigertail + Mary (3321 Mary St., Miami), a breakfast, lunch and dinner spot in the middle of the city’s comeback neighborhood where the focus will be on “vegetable-forward American cooking.” So, what keeps the chef motivated? “The desire to create,” he says. “I’m not in the restaurants every day anymore, so this is another outlet for me. I get to design things, think hard about what works in new spaces and the people that will inhabit them, and learn so much in the process. It gives me a whole new perspective.”