Chef Advocate Highlight: Chef Peter Vauthy
May 27, 2022
RED SOUTH BEACH
Executive Chef Peter Vauthy is mixing things up with his new restaurant, RED South Beach, while staying true to his homegrown roots. Inspired by what he learned from his family while incorporating his unique perspective on the classics, Chef Vauthy’s envelope-pushing culinary masterpieces stem from the marriage of innovation and tradition.
Chef Vauthy’s style shines through on Red’s unparalleled menu. What’s his secret? Relationships — sourcing each item from individual purveyors. Chef Vauthy works closely with his personal contacts, from fisheries to farms, to have access to the freshest ingredients seasonally available. Prime access to ingredients such as fresh Alaskan king crab straight from the Bering sea or bluefin tuna caught fresh and shipped overnight are examples of personal relationships he has developed throughout his professional career.
In 2008, Chef Peter Vauthy moved to Miami Beach to open RED, the Steakhouse. With sister locations in the Midwest – Miami Beach quickly became the company’s shining star, landing high on several nationally recognized award lists and garnering the attention of top publications including #1 Best Surf & Turf in America and America’s Top 10 Steakhouses by The Daily Meal, #1 Best Restaurant in Miami Beach and Best Steakhouse in Miami by Thrillist, Miami New Times and Timeout Magazine. Most recently, Chef Peter was recognized by the city of Miami Beach as one of the Top Chefs Shaping the City’s Culinary Scene.
In 2018, Chef Peter joined forces with entrepreneur Aaron Hammer and rebranded RED, the Steakhouse as RED South Beach. Together, Peter and Aaron are expanding the RED brand to include RED Butcher Shop, a nationwide e-commerce platform delivering RED’s signature quality steaks and sustainable seafood directly to your door and a vibrant gastropub concept (working name RED Craft) featuring signature burgers and sandwiches, world-class craft beers, and hand-crafted cocktails.
When the pandemic hit and the city closed indoor dining for the second time, the partners knew that moving to a location that had outdoor dining was necessary for their survival. They also knew they needed to remain part of their beloved South of Fifth Community.
Affectionately referred to as RED 2.0, Vauthy’s new “home” includes a 3000 sq ft patio, a signature RED wine room, a dividable private dining room, and a glass-enclosed VIP room. Dinner is served 7 days a week from 6 pm to closing.
Visit Chef Peter Vauthy’s Chef Advocate Page for more information!
When shopping for wild-caught U.S. shrimp at a local grocery store or online, you may be wondering what size and number of shrimp are right...
This recipe for Summer Shrimp Salad is sunny, sweet and healthy too! SUMMER SHRIMP SALAD INGREDIENTS: 1 pound cooked wild-caught American shrimp, peeled and deveined...
Original article by Denise Clemons for Cape Gazette A bag of frozen shrimp is one of the best resources for those busy days when you’ve...