"Cooking is so much fun, I think so and my team thinks so. We need each other, and in my brigade there is no room for ego."
Cover photo: Star Chefs, Will Blunt
A new star shines in the firmament of Floridian gastronomy: Juan Camilo Liscano, the creative soul at the stove of Palma restaurant, has been awarded the prestigious MICHELIN Guide Florida Young Chef Award 2025, The Miami-born chef bases his robust culinary philosophy on the essence of ingredients. With a minimalist approach, Liscano orchestrates a dynamic menu that celebrates the freshness of produce grown on his local farm. His cuisine, steeped in ambition and meticulous attention to detail, results incaptivating and innovative creations served in the casual atmosphere of his restaurant located in the vibrant heart of Little Havana, a strategic location that places him in close proximity to Miami's major districts.
From family roots to haute cuisine: the rise of a talent
“The passion for cooking has been with me since an early age,” the chef confides right to Michelin. “I remember with pleasure the moments spent at the stove at home, even preparing simple dishes like fries with eggs. It was a ritual that allowed me to slow down and devote myself to something concrete." After high school and a brief stint at community college, Liscano embarked on her professional journey in the vibrant Los Angeles culinary scene, where she spent three and a half formative years. A particularly significant experience was working with Miles Thompson at Michael's restaurant. “Every Wednesday, we literally transported fresh produce by hand from the Santa Monica farmers' market to the restaurant,” Liscano says. "It was an incredibly enlightening experience. That way of sourcing, establishing direct relationships with producers, is without a doubt the best. You learn so much more about their work and make an authentic connection."
Thus, the chef explains how the periodic rotation of the menu is not dictated solely by a desire to avoid monotony, but rather by an awareness of the existence of a qualitative “pinnacle” for each ingredient used. This represents a crucial element in the creative process. Liscano has a detailed list of product availability drawn up for a six-week cycle, and this serves as the canvas on which the chef weaves his creations, trying to harmonize the ingredients according to what he believes will best enhance their characteristics. All in a natural way, with the rest of the team, “Cooking is so much fun. It's amazing to arrive in the kitchen and still get excited about what you're doing as if you were a child. It has never stopped being fun in my case. Fortunately, my staff sees it the same way. We all do our best and remember that, in the end, it's a job like any other."
In the brigade, after all, “we need each other to operate at our best. I am so proud of the team right now. Everyone is so caring and attentive. There is no room for ego. You work with love.". Advice for young chefs? “Commit to yourself and don't compare yourself to anyone. Comparisons are a limitation, while commitment leads to great results."
