Japanese Steakhouse Executive Chef | HONO

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT

MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HON Japanese Steakhouse (Spring 2026).

BUILD IT

RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT

RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

The Opportunity

We are seeking exceptional Senior Culinary Leaders to join the opening team at HON. This is a rare opportunity to help build a concept from the ground up-leading both the creative and operational direction of a high-volume, luxury dining environment.

These roles are designed for chefs with Michelin-level experience who can translate fine-dining precision into scalable, high-performance operations without compromising quality.

Key Responsibilities

• Help lead and oversee advanced dry-aging programs for meat, fish, and vegetables
• Execute developed comprehensive fermentation program(s), including koji and lactic fermentation
• Direct sourcing and preparation of premium Japanese beef, including Wagyu (A4, A5)
• Uphold authenticity in Japanese culinary techniques, presentation, and philosophy
• Translate elevated cuisine into a high-volume, high-consistency service model
• Partner with leadership on menu development, R&D, and seasonal offerings
• Train and mentor culinary teams in aging, fermentation, knife skills, and butchery
• Ensure compliance with food safety, DOH, and HACCP standards

Qualifications

• Michelin-star or equivalent fine-dining experience
• Expertise in dry aging and fermentation programs
• Deep knowledge of Japanese cuisine and culinary culture
• Experience in high-volume, premium dining environments
• Strong leadership, organizational, and team development skills

Ideal Profile

• Precision-driven with strong operational awareness
• Passionate about Japanese food culture and ingredient integrity
• A natural leader and mentor
• Systems-oriented, with the ability to scale excellence