Ricky Sauri

Soho Bay

Executive Chef 
Executive Chef Ricardo Sauri at SOHO Bay brings over 20 years of international dining expertise to the Miami Beach’s newest Japanese-inspired waterfront restaurant from Brazil. 
A native of Puerto Rico, Sauri was always interested in cooking and has fond memories of family dinners. Upon graduating from the Universidad del Este with a Bachelor of Arts in Business Administration, Sauri spent several years working in various tropical and seafood restaurants throughout Puerto Rico, honing his skills as both a chef and overseeing a kitchen staff.  In January 2002, Sauri accepted a position working under acclaimed chef Sean Brasel at Lincoln Road’s dining-meets-entertainment destination, Touch.  In 2002, Sauri was tapped by iconic Chef Nobu Matsuhisa to head up the kitchen at Nobu South Beach, where the rising star spent over a decade with the company, opening Nobu Los Angeles and overseeing culinary operations in Miami and The Bahamas. 
Not content to rest on his laurels, Sauri wanted to expand his Asian culinary acumen and accepted a position with 50 Eggs, Inc. to serve as executive chef of Miami Beach’s Khong River House, where he earned raves for his upscale Asian street food-inspired dishes. 
At SOHO Bay Sauri incorporates his extensive expertise in fine dining with his vast knowledge of Asian cuisine to create elevated modern twists on classic Japanese dishes. 
Interviews and images available upon request. 
SOHO Bay is located at 520 West Avenue in Miami Beach. 
Telephone: (786) 618-2788; www.sohobayrestaurant.com
Media Contact:         
Carrie Hyman 
CG Social Public Relations 
(305) 206-0393 

Learn More About Ricky Sauri

What is your earliest memory involving food or wine?

When I used to go to Christmas dinner at the ranch in Puerto Rico. Everything was what we call now organic and cooked over open wood flames. Here was whole roasted pig, homemade blood sausage, handpicked pigeon peas and more.

If you’ve participated in the Festival before, what is your favorite SOBEWFF memory to date?

Yes, last year at the Asian event “Cooking with Morimoto”. My favorite part was watching how Chef Morimoto being what the media call him a “Celebrity Chef” for us chefs he is a made man or made chef. He was prepping, cooking and talking with people without any attitude or ego. He looked like he still enjoys what he does.

If this is your first year participating in SOBEWFF, what are you most looking forward to?

Not my first time but I’m looking forward giving a taste of my food to all the people at the event. Also meeting good chefs and have fun.

If you could cook with anyone in the world, who would it be?

It would be with Corey Lee from Benu.

I never leave home without my: