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.

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.”

Chanell Elyse Machado
EXECUTIVE PASTRY CHEF
Chanell Elyse Machado
EXECUTIVE PASTRY CHEF

Chanell Elyse Machado, Executive Pastry Chef, is a dedicated, self-taught chef with a passion for precision and creativity. She specializes in handcrafted desserts, artisan breads, and elegantly plated confections. Having developed her skills through hands-on experience rather than formal training, she is known for combining classic flavors with modern techniques to create memorable experiences through thoughtful presentation and exceptional taste.

Born and raised in Miami, Florida, with Cuban heritage, her love for food began in the kitchen with her grandmother, who filled the home with the robust aromas of classic Cuban dishes. She taught her to cook with passion and to honor the deep connection between food and people. With years of experience spanning high-volume kitchens and intimate fine-dining venues, Chanell has built a career defined by versatility, precision, and a deep respect for the craft.

Well-versed in every area of the kitchen, she developed a broad culinary foundation across many cuisines while maintaining a special love for pastry and desserts. This passion steadily grew alongside her professional journey, shaping both her technical skill and creative voice. Throughout her career, she has worn many hats within the food industry—working on the line as a sushi chef, hot line cook, and dedicated pastry chef—giving her a comprehensive understanding of both culinary execution and kitchen operations.

Baking became the space where her creativity and attention to detail could truly shine. A dedicated leader and enthusiastic teacher, she is driven by the opportunity to mentor others and build strong, collaborative teams. The teamwork, adaptability, and leadership skills she has gained over the years continue to guide her approach—resulting not only in thoughtfully crafted desserts, but also in supportive, high-performing kitchen environments.






    Private Dining & Events

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

    RESERVATIONS