Miami, Florida

Executive Chef E. Michael Reidt is the skilled and accomplished chef at the helm of the upcoming Pilgrim in the Wynwood Arts District in Miami, Florida. Named one of the country’s “Best New Chefs” in 2001 by Food & Wine magazine, “Best New Chef” in 2009 by The Baltimore Sun, and Chef of The Year Miami in 2012, Chef Reidt‘s immersion into different culinary cultures and in-depth experience with the world’s leading chefs have garnered Reidt high accolades and respect throughout the country.

Reidt discovered his affinity for cooking while studying Civil Engineering at the 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 Charleston. He credits the time spent in the Olives Charleston kitchen with his fellow peers and mentor Todd English as the most rewarding learning experience of his career. He went on to lead the kitchens of popular Boston restaurant, Restaurant Zinc, before opening his own restaurant Bomboa, where he became a critic’s choice for experimentation with traditional South America ingredients and his Latin-fusion cuisine.

In 2001, Reidt moved to Miami Beach where he became executive chef of Wish. “I was given a blank slate in which to create something special and I did,” said Reidt. “I was able to push my dishes and concepts outside of the box more and refined my 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 “Rising Star” by StarChefs.com.

In 2005, he moved to Southern California and opened Sevilla, which served the Latin-fusion cuisine that quickly became his hallmark. That same year the restaurant was honored with the title of “Best New Restaurants of 2005” by Esquire magazine.

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. 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. A concept inspired from within which brought a fresh perspective to the bounty of Chesapeake Bay ingredients and quickly garnered local and national acclaim

During his time at B&O, Reidt was named “Best New Chef” of 2009 by the Baltimore Sun. The American Brasserie was also named “Best New Restaurant” by Baltimore magazine, featured on the cover of Bon Appétit, and won the National Restaurant Association’s 2010 Spirit Award as well as the Restaurant Associate of Maryland’s award for best new restaurant.

In late 2010, Reidt made his return to Miami at Area 31 at the EPIC Hotel where he combined his passion for ingredient-driven dishes with the distinct rich flavor combinations in which he has built his reputation. Using the Magic City as his inspiration, Chef Reidt infused the spirit and energy of Miami into a seasonal menu filled with sustainable seafood and ingredients that celebrate local farms and purveyors which brought Area 31 to a 4-star level as well as national and international recognition. In 2012 Chef Reidt was named Eater.com’s Chef of the Year as well as Ocean Drive Magazine’s Chef Star to Watch.

Now, refreshed and settled into Miami’s bright lights and spicy nature, Reidt embarks on his mission to bring a signature ingredient focused concept to America’s greatest melting pot of people under the name of Pilgrim. With the creation of Pilgrim Culinary INC, he has been able to assist some of the city’s fresh restaurateurs bring their concepts to life over the last 2 years while tweaking and refining his plan. Look for Pilgrim to open late 2017.

Chef Reidt has been featured in Esquire, Bon Appetit, New York Times, Travel & Leisure, Vogue, Food Arts, Los Angeles Times, Wine Spectator, Miami Herald, Food & Wine, National Geographic Traveler, Forbes, Art Culinaire, Business Week, Ocean Drive, and The Boston Herald as well as on the Style Network, Emeril Lagasse’s Florida Live, and the Food Network’s “FoodNation with Bobby Flay” and “Ready, Set, Cook!”