"A Culinary Journey: From France to Miami Born in France and raised in Portugal, Chef Jimmy De Almeida's culinary journey began in his grandmother's garden, where he developed an early respect for the simplicity and quality of fresh ingredients. His formal training at the prestigious École Hôtelière Savoie Léman and a professional certificate from CFA Groisy laid the groundwork for his technical excellence."
"Over the past decade, Chef Jimmy has honed his skills in Europe's finest kitchens, including the Michelin-starred L'Hostellerie de l'Abbaye de la Celle in Provence and the legendary three-Michelin-starred Le Louis XV - Alain Ducasse in Monaco. His journey continued as he served as Sous Chef at Alain Ducasse's flagship at Hôtel Plaza Athénée in Paris, where he worked alongside some of the world's most esteemed culinary talents."
Chef Jimmy De Almeida leads Bagatelle Miami River with a farm-to-table philosophy that emphasizes seasonal ingredients and local sourcing. Born in France and raised in Portugal, he developed an early respect for fresh produce in his grandmother's garden. Formal training at École Hôtelière Savoie Léman and a professional certificate from CFA Groisy established technical foundations. He trained in Europe's top kitchens, including L'Hostellerie de l'Abbaye de la Celle and Le Louis XV - Alain Ducasse, and served as Sous Chef at Hôtel Plaza Athénée. His French-Mediterranean style centers on seasonality, premium sourcing, and joyful, flavor-driven dishes, following successful leadership at Bagatelle Miami Beach.
Read at Food & Beverage Magazine
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