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The April 2013 opening of Tongue & Cheek will signal Jamie DeRosa’s arrival as a young restaurateur, a new role he’s approaching with relish and enthusiasm.  Like many chefs, DeRosa (40) fell in love with cooking as a child, making paella with his grandmother.  Those hours spent learning her tricks and picking up the basics of simple, rustic cooking laid the groundwork for a passion that would take him as a young adult to Johnson & Wales University in Miami.  While attending J&W, he found a home under the wing of James Beard award-winning chef Allen Susser.  “I learned a lot from Allen,” says DeRosa.  “From learning the ins-and-outs of managing a culinary team to daily kitchen operations, my time with him was invaluable.” 

In 2002, he joined the Wolfgang Puck restaurant empire, taking the reins of Puck’s Orlando restaurant and going on to open Puck operations in Toronto, Las Vegas and South Florida.  Following his time with Puck, DeRosa joined up with another top toque, Mark Peel, at Campanile.  There, DeRosa created a market- inspired, farm-to-table menu that would soon become the fashion coast to coast.  He later moved on to the Michelin Star-rated, Patina restaurant as executive chef (2005-2007) under the direction of Master Chef Joachim Splichal.  Seeking a change of scenery and a little international flavor, he traveled oversees for a three month apprenticeship at The Fat Duck.  It was here where the chef became enamored of the playful possibilities of molecular gastronomy.  In July 2007, DeRosa left the United Kingdom and traveled to Beijing, China where he worked as Executive Chef of Domus, serving sophisticated international cuisine including an array of innovative daily specials, a chef’s table and an oyster bar/café.  In 2009, DeRosa returned to the states to open Taste Gastropub alongside Allen Susser, a brief stint that led to his most recent role as executive chef of Iron Chef Geoffrey Zakarian’s Tudor House restaurant at Dream South Beach hotel.  There he earned rave reviews for his playful take on contemporary American cuisine. 

In 2012 he departed Tudor House, joined forces with friend and fellow industry veteran, Michael Reginbogin, formed Social Dining Concepts LLC and, under that banner, began developing Tongue & Cheek.  Equal parts killer neighborhood restaurant and cool, casual watering hole, Tongue & Cheek will serve approachable, ingredient-driven, American fare with just the right amount of whimsy.  “We didn’t call it ‘Tongue & Cheek’ for nothing,” comments DeRosa, who promises food that will benefit from tons of technique but a conscientious lack of self-indulgence.  “We want to wow people with simple yet sophisticated food they’ll want to eat every day,” DeRosa adds.  

The April 2013 opening of Tongue & Cheek will signal Jamie DeRosa’s arrival as a young restaurateur, a new role he’s approaching with relish and enthusiasm.  Like many chefs, DeRosa (40) fell in love with cooking as a child, making paella with his grandmother.  Those hours spent learning her tricks and picking up the basics of simple, rustic cooking laid the groundwork for a passion that would take him as a young adult to Johnson & Wales University in Miami.  While attending J&W, he found a home under the wing of James Beard award-winning chef Allen Susser.  “I learned a lot from Allen,” says DeRosa.  “From learning the ins-and-outs of managing a culinary team to daily kitchen operations, my time with him was invaluable.” 

In 2002, he joined the Wolfgang Puck restaurant empire, taking the reins of Puck’s Orlando restaurant and going on to open Puck operations in Toronto, Las Vegas and South Florida.  Following his time with Puck, DeRosa joined up with another top toque, Mark Peel, at Campanile.  There, DeRosa created a market- inspired, farm-to-table menu that would soon become the fashion coast to coast.  He later moved on to the Michelin Star-rated, Patina restaurant as executive chef (2005-2007) under the direction of Master Chef Joachim Splichal.  Seeking a change of scenery and a little international flavor, he traveled oversees for a three month apprenticeship at The Fat Duck.  It was here where the chef became enamored of the playful possibilities of molecular gastronomy.  In July 2007, DeRosa left the United Kingdom and traveled to Beijing, China where he worked as Executive Chef of Domus, serving sophisticated international cuisine including an array of innovative daily specials, a chef’s table and an oyster bar/café.  In 2009, DeRosa returned to the states to open Taste Gastropub alongside Allen Susser, a brief stint that led to his most recent role as executive chef of Iron Chef Geoffrey Zakarian’s Tudor House restaurant at Dream South Beach hotel.  There he earned rave reviews for his playful take on contemporary American cuisine. 

In 2012 he departed Tudor House, joined forces with friend and fellow industry veteran, Michael Reginbogin, formed Social Dining Concepts LLC and, under that banner, began developing Tongue & Cheek.  Equal parts killer neighborhood restaurant and cool, casual watering hole, Tongue & Cheek will serve approachable, ingredient-driven, American fare with just the right amount of whimsy.  “We didn’t call it ‘Tongue & Cheek’ for nothing,” comments DeRosa, who promises food that will benefit from tons of technique but a conscientious lack of self-indulgence.  “We want to wow people with simple yet sophisticated food they’ll want to eat every day,” DeRosa adds.