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Miami, Florida

Chef Barrientos and Chef Verzeroli smiling inside Elcielo.

At the idyllic Elcielo situated on the Miami river, some of the world’s most celebrated chefs converged for a convivial meal and conversation about the future of fine dining.

A paper invitation greets event guests.

As the sun set, the champagne flowed in anticipation of the evening’s latest inductees into Gaggenau’sBlack Jacket Society: chefs Alain Verzeroli, director of culinary operations at the Bastion Collection (L’Atelier de Jöel Robuchon and Le Jardinier), and Juan Manuel Barrientos, of Elcielo. In partnership with the MICHELIN Guide, the Black Jacket Society recognition honors chefs who strive for perfection according to Gaggenau’s Professional Kitchen Principle: that cooking equipment, much like ingredients, must be of the highest quality.

After the toasts and pictures, it was time for everyone, including Two MICHELIN Star Californios’s Val Cantu, executive chef at L’Atelier de Joël Robuchon and Le Jardinier James Friedberg, and Chief Operating Officer of the Bastion Collection Deleon Pinto to take their seats. The topic on everyone’s mind: What does fine dining look like in a digitally-minded universe?

The "Yellow Butterfly" dish served in an ornamental golden cup.

The meal at Elcielo is—appropriately enough—called “The Experience” and walks guests through 20 courses with whimsical names like “The Tree of Life” and “Yellow Butterfly.” Pinto agrees that it’s less about the former rigidity oft associated in haute establishments and more rooted in immersive and directional moments. “You’re selling experience today,” says Pinto. “Of course the food is key, but the experience is what people are looking for.” As diners’ expectations continue to rise in an increasingly social media-friendly world, chefs too have to continue to provide quality meals, but also exclusive content.“They’re not just looking for a meal,” says Friedberg. “They’re looking to learn something, to have a memory, to have something transformative.”

And there’s no better example of this than “Chocotherapy,” a course plucked from Barrientos’s own memory. “Fourteen years ago, I was with my nephew in Colombia and we got a milkshake. The waiter came with a napkin and [poured it on my nephew’s hands], he started licking it. I saw his face filled with pleasure. And I arrived to my restaurant and said we need to do this with chocolate.” Meant to awaken the senses, Barrientos hopes his dish brings out guests’ inner kid and breaks barriers.

Collage of guests enjoying food, washing chocolate from their hands, and laughing as fog floods the table.
A dish of soup adorned with the Elcielo logo.

“There is a huge power with ideas and visual things,” says Verzeroli. “[With social media,] there is a sense of recognition from the viewers. So, we have a common sense of urgency from the guest.” But Barrientos concedes that speed isn’t always an asset. “When you’re showcasing fine dining, you have to take the time to cook it, but also to have a good photographer,” he says. And that ethos is what drives the chefs. “It forces you to push yourself and not do what everyone else is doing,” says Friedberg. “Let’s not try to do something new, but let’s try to do something.”

Two images of Chef Alain Verzeroli receiving his Black Jacket, smiling widely.
Chef Verzeroli and Chef Barrientos smiling and posing together in their Black Jackets outside of the restaurant.

The two chefs inducted into the Gaggenau Black Jacket Society were:

Chef Alain Verzeroli, L’Atelier de Jöel Robuchon, Two MICHELIN Stars

Chef Juan Manuel Barrientos, Elcielo, One MICHELIN Star

Collage featuring: an assistant chef preparing dishes, the Miami skyline at dusk, and the dramatic "Tree of Life" dish.

Photography: Adahlia Cole

View more Black Jacket Society Events

MICHELIN Guide statue displayed outside Gaggenau event.

The MICHELIN® Guide Partnership

Gaggenau is the Home Kitchen Appliance Brand Partner of the MICHELIN Guide, reinforcing our core culinary foundation and a commitment to building appliances based on the Professional Kitchen Principle.