Flagship restaurant, Michael’s Genuine® Food & Drink’s main dining room in action.

The Philadelphia-born owner of The Genuine Hospitality Group (TGHG), James Beard Award-winning Chef, and cookbook author, Michael Schwartz is the face of the South Florida restaurant industry and a nationally recognized celebrity chef. Locals and tourists alike have come to embrace and crave his sincere and thoughtful approach to the entire dining experience and seriously good food. At the root of this philosophy and a lens for growth is flagship Michael’s Genuine® Food & Drink in the Miami Design District, setting the bar in Miami for 10 years with its laidback bistro atmosphere, emphasis on sourcing fresh, seasonal ingredients, and lively bar scene and courtyard. Michael has since successfully developed complementary fine dining concepts including honest Italian at Fi’lia by Michael Schwartz at SLS Brickell in Downtown Miami (October 2016), the quintessential Miami restaurant with waterfront dining at Amara at Paraiso at Paraiso Bay in Edgewater (January 2018) and the ultimate neighborhood restaurant in Coconut Grove at Park Grove (2018). Genuine Pizza™ is the group’s casual pizza concept growing to 20 locations by 2021, built on thoughtfully-made, hand formed pie. Genuine Pizza is a place to enjoy a great meal with great people and without pretense, with consideration of every detail of the dining experience, from the careful selection of ingredients, to the choices made in crafting dishes and the space in which you enjoy them. The seed of Genuine Pizza is Harry’s Pizzeria®, first opened by Chef Michael Schwartz in 2011 and now with three South Florida locations. With inspiration from his flagship Michael’s Genuine® Food & Drink, Harry’s became a fixture of the Miami dining scene and nationally-recognized pizza hotspot, named one of Food & Wine magazine’s 25 Best Pizzerias in the U.S. An evolution of the best of the original, Genuine Pizza celebrates its beloved, flagship menu anchored by 11 hand-formed pizzas featuring a tender, quick-fired crust with integrity, as well as a gluten-free option. At the table, the experience is complete with warm service and a wholesome dishes to make a meal, including snacks, colorful salads, daily specials and dessert. From the sidewalk to the dining room, the restaurant buzzes with friends and family hanging out over craft beer, a creative wine list and great music.  Ella (2015) is a light and airy café in the Miami Design District’s Palm Court serving breakfast, lunch and early evening bites, curating pastries from the best local bakers in town and a convenient grab and go station with healthy alternatives. The Chef’s partnership with global cruise leader Royal Caribbean began in 2011 developing menus with ingredients from sustainable sources for 150 Central Park on Oasis Class ships and now includes the gastropub evolution of Michael’s Genuine, Michael’s Genuine® Pub, on Quantum Class ships. Michael Schwartz Events offers catering and private parties, with genuine food and hospitality for memorable occasions. TGHG has been recognized by leading trade publication Restaurant Hospitality magazine as one of its RH 25: Coolest Multi-Concept Companies.

We are growing and always looking for new talent to join the team! Email with your resume.

Michael New Headshot_ella

Outside of the restaurants, Schwartz focuses his time and influence supporting the arts and causes such as Share our Strength, Alex’s Lemonade Stand Foundation, Slow Food (from which he received its Miami convivium’s first “Snail of Approval”) and Wellness in the Schools.

Schwartz grew up in Philadelphia in the ’60s and ’70s. The closest he came to cooking was cutting up the Stroehmann white bread for stuffing at Thanksgiving dinner. Mom Judy didn’t make much from scratch, not necessarily uncommon in those days!

At 15 Schwartz had his first experience working at a restaurant, bussing tables at Dilullo’s, a Northern Italian restaurant in Philadelphia. He became fascinated with what was coming out of the kitchen. The place was ahead of its time and really swanky, importing expensive, high quality ingredients from Italy. After a year, he had worked his way into the back of the house.

From Dilullo’s, Schwartz moved to Santa Monica in 1986 and landed a job at Chinois. He arrived in California without a plan, but was in the right place at the right time — it was at the height and nucleus of the Asian Fusion movement — for an eye opening experience working for Wolfgang Puck.

One year later, he headed back northeast when he was offered his first sous-chef position at Andiamo in New York City, recruited by a chef for whom he worked at Dilullo’s. After two years, the owner of Andiamo bought a small inn in Vail, Colorado and asked Schwartz to travel west again to be his head chef. It was his first job with full command of the kitchen.

In 1994, after three years in Vail, Schwartz decided to move to Miami. He was still single, after all! It was time to open his own restaurant, Nemo, which quickly become one of the hottest tables on South Beach, in the trendy South of Fifth Street neighborhood. Nemo did Pan-Asian cuisine cooked in an open kitchen, and the timing was perfect. It was all about trendiness and glitziness on South Beach then, and Nemo struck a chord with those who found it to be more approachable and affordable, while still being a fine-dining restaurant.

Over the next seven years, Schwartz opened five more restaurants in Miami, before breaking out on his own again to open Michael’s Genuine Food and Drink — his first on the mainland. Back then, the Design District, an area just north of downtown Miami, was void of restaurants, let alone fine dining establishments. But Schwartz liked the creative vibe of a neighborhood built around galleries and furniture showrooms and saw promise in its quiet palm-tree lined streets.

The chef’s cookbook, MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter Publishers, 2011) features beloved recipes from his flagship, a homage to approachable, sensible, and affordable food that everyone loves to make and eat. His recipes and restaurants have been covered by the New York Times, Wall Street Journal, Food & Wine, Travel + Leisure, TODAY Show, and more.

Schwartz currently resides in Miami Beach, FL with his wife Tamara and three children, Ella (now a sophomore at Tulane!), Lulu, and Harry.