No Reservations at Smorgasburg Miami

The city’s largest open-air food market is launching No Reservations, a first-of-its-kind program showcasing the next generation of local culinary talent in a dedicated pop-up space. In partnership with Humans of the Kitchen, the program features a rotating lineup of line cooks, sous chefs and other culinary voices. Over 13 Sundays, they’ll take over a Smorgasburg Miami container to serve their original dishes. Smorgasburg provides the kitchen and the crowd; the chefs earn the spotlight and keep 100 percent of their profits.

Below are the participating chefs and what they’re each bringing to the table:

Chefs Gabriel Lopez & Erica Denis – Vegan Croquetas (October 12)

From these former Planta chefs come plant-based croquetas, made with yuca and boniato instead of soy or mock meats. 

Chef Chrys Salmon – Vegan + Seafood Ceviche (October 19)

A Navy veteran and Culinary Institute of the Pacific graduate, Chrys leads Dunn’s Overtown Farm. Her farm-to-plate ceviche blends island influences with fresh herbs guests pick themselves at her prep table. Diners can choose shrimp, scallops or king trumpet mushrooms as the base.

Chefs Jorge Mas and Pedro Sarracino – Vaca Frita Pizza (October 26)

These industry veterans with experience at local favorites like Niu Kitchen, Kuba Cabana and Carnicero Steakhouse are making Vaca Frita Pizza, with mozzarella, mojo mayo, crispy onions and greens over a perfected dough two years in the making. 

Chef Omeed Farajzadeh – Crab Toast

Chef Omeed, whose fine-dining pop-up Casita has become a local favorite, is making Crab Toast inspired by childhood memories in Key Biscayne, made with buttered brioche topped with crab salad, sweet corn and saffron aioli, served on a seagrape leaf. 

Chef Numan Hall – Doubles / Bake and Shark

Miami-born with Trinidadian roots, Numan has worked at Jon & Vinny’s, Majordomo, El Bagel and Zak the Baker. He’s making Doubles, airy dough pockets topped with curried chickpeas and chutneys. 

Chef Daniel Travieso – Salchipapa al Borracho

Seventeen-year industry veteran Travieso, who’s worked at La Mar, Ceviche 105 and Wolf of Tacos, offers Salchipapa al Borracho, layering fries and hot dogs with huancaína queso, bacon bits, Valentina crema and salsa criolla.

Chefs Leicel Ros and Nancy Dominguez – Kamayan Feast 

Chefs Leicel and Nancy run SILI, their Wynwood kitchen container blending Filipino and Southeast Asian flavors at 1-800-LUCKY. They’ll be leading a Kamayan Feast, a Filipino-style communal meal, featuring a special chef collaboration and support from Smorgasburg vendors. Look for a special chef collaboration for Smorgasburg’s Ube Fest on Nov. 30.

Chef Yuta Sakakibara – Crispy Rice Asian Arepa

Currently sous chef at Shingo, Yuta brings the spirit of Japanese street festivals to Miami. His Crispy Rice Asian Arepa is grilled in a Yakitori and filled with proteins such as tare-style beef and red miso-marinated pork, mixing his Japanese culture with Miami.

Chef Deniz Aktug – İçli Köfte

Turkish-Japanese chef and co-owner of Yoso Sushi in Upper Buena Vista, Deniz trained with Michelin-starred chefs in Lyon and previously hosted pop-ups at The Standard. His İçli Köfte is boiled kibbeh with smoked yogurt and spicy crunch butter.

Chef Carlos Ballestero Ojeda – Hallaca with a Twist

Currently at Tâm Tâm, Carlos reinterprets Venezuela’s hallaca, blending  Indigenous, African and European flavors with Asian influences

Chef Joseph Arriaga – Spicy Roasted Red Pepper Cavatelli alla Vodka

After a decade working with Michael Schwartz at Harry’s Pizzeria and Michael’s Genuine, Joseph is now carving his own path as a pasta specialist. His cavatelli alla vodka features roasted red peppers blended into a creamy, spicy sauce, topped with burrata and herb oil.

Chef Lisseth Campos – Rotisserie Chicken con Guasaca

Owner of Un Pollo at The Doral Yard, Lisseth celebrates Venezuelan fire cooking and community, serving rotisserie chicken with guasacaca sauce, hallaquitas de maíz and coleslaw. 

Chef Leo Soto – Angel’s Envy Bourbon-Glazed Key West Shrimp

Dish: A rising FIU-trained chef and winner of the Deering Estate Seafood Festival Challenge, Leo is developing his own concept, Disco Donkey. He’s serving Key West shrimp with key lime pie aioli, roasted sesame pineapple purée and crispy pancetta.