HONO Opening Oct 2026 | Senior Culinary Opportunities

Senior Culinary Leaders Wanted For HON?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.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).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.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 Concept: HON?HON? is an elevated Japanese steakhouse concept centered around premium beef sourcing, an in-house aging program, and precision-driven execution. Rooted in Japanese culinary tradition and elevated through modern technique, HON? will deliver a refined, high-energy dining experience defined by craftsmanship, integrity, and innovation.The OpportunityWe 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 upleading 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 ResponsibilitiesHelp lead and oversee advanced dry-aging programs for meat, fish, and vegetablesExecute developed comprehensive fermentation program(s), including koji and lactic fermentationDirect sourcing and preparation of premium Japanese beef, including Wagyu (A4, A5)Uphold authenticity in Japanese culinary techniques, presentation, and philosophyTranslate elevated cuisine into a high-volume, high-consistency service modelPartner with leadership on menu development, R&D, and seasonal offeringsTrain and mentor culinary teams in aging, fermentation, knife skills, and butcheryEnsure compliance with food safety, DOH, and HACCP standardsQualificationsMichelin-star or equivalent fine-dining experienceExpertise in dry aging and fermentation programsDeep knowledge of Japanese cuisine and culinary cultureExperience in high-volume, premium dining environmentsStrong leadership, organizational, and team development skillsIdeal ProfilePrecision-driven with strong operational awarenessPassionate about Japanese food culture and ingredient integrityA natural leader and mentorSystems-oriented, with the ability to scale excellenceThe Tasting ProcessAs part of the interview process, candidates will present a 5-dish tasting menu showcasing their technical ability, creativity, and alignment with the HON? concept. This will evaluate the balance of Japanese precision, product integrity, and modern steakhouse execution.