A love letter to Florida. Inspired by the farmers, fishermen and ranchers, chefs Evan Burgess and Osmel Gonzalez pay homage to the beautiful products found in the Sunshine State.
Meet the Chefs
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Raised in South Florida, Evan Burgess decided to pursue a culinary career soon after high school. During his early career he worked at Alter restaurant in Miami before moving to Chicago and spending time in Michelin starred restaurants such as Band of Bohemia, Next Restaurant, and BOKA.
Evan returned to Miami in 2020 where he joined the team at Ariete to become executive sous chef. During his tenure at Ariete, the restaurant earned its first Michelin Star and maintained it the following year.
In July of 2023, Evan started EntreNos with Osmel, providing a menu that celebrates the bounties of Florida. The concept aims to showcase the complexity and variety of products available, year-round, in the Sunshine State.
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Born and raised in Havana Cuba, Osmel moved to Miami at the age of 22. After doing multiple jobs, he found his passion for cooking in the kitchen of Matador Room by Jean George Vongerichten.
In 2018, Osmel left to Spain for an apprenticeship at Disfrutar, Barcelona and La Botica, Matapozuelos. Upon completing his time in Spain, Osmel moved to California and began working at Singlethread, to later become a Sous Chef.
During his tenure at Singlethread, Osmel worked alongside some of the best Chefs in the world such as, Jorge Vallejo (Quintonil), William Bradley’s (Addison), Val M Cantu (Californios), Shinobu Namae (L’Effervescence), Junghyun Park (Atomix). Osmel also completed various stages at renowned restaurants like Harbor House, Den and Kikunoi.
After his journey around the world, Osmel moved back to Miami to join the team at Ariete, as Chef de Cuisine. It was there where he met Evan, and EntreNos was born.