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A platter of various dishes

Catering

Food isn’t just sustenance — it’s the main ingredient of any gathering. Whether you’re planning a wedding or corporate retreat, 1 Hotel South Beach offers the finest fare.

 
Tomatoes on a board with salt

Sourcing Local

The hotel's culinary team takes pride in their relationship with local farmers and purveyors who supply their high-quality and sustainably-made products.

Choose from our diverse selection of locally inspired cuisine with in-house menus to create an ideal dining experience for your guests. Everything we offer — snacks, hors d'oeuvres, main courses, and beverages — is fresh and delicious.

Meet the Team

Chef Juan Villa
tagline Executive Chef

Chef Juan Villa

Born and raised in Nevada and of Mexican descent, Executive Chef Juan Villa began his culinary journey at the age of 16. During his childhood, he was constantly surrounded by food, culture, and family gatherings which inspired his desire to create the same atmosphere in restaurant settings. He now brings with him a wealth of knowledge and worldly experience to 1 Hotel South Beach’s portfolio. 

Chef Ross Jansen
tagline Executive Sous Chef

Chef Ross Jansen

Born and raised in South Florida, Chef Ross Jansen discovered his passion for food at a young age. Since joining 1 Hotel South Beach at its opening in 2015, he’s brought a wealth of knowledge and experience to the culinary team. He began as Chef de Cuisine at Watr, the hotel’s signature rooftop restaurant, where he played a key role in shaping the menu and creating standout dishes that remain guest favorites. Now serving as Executive Sous Chef of the hotel, Chef Ross oversees all venues, focusing on bold flavors and sustainable ingredients to deliver unforgettable dining experiences throughout the property.

Chef Martinez posing for a photo
tagline Pastry Chef

Chef John Martinez

From the creativity of conceptualizing to the complexities of presentation, Chef John has always had a love for the culinary arts. As a Puerto Rican, he learned savory traditional dishes which fueled his interest and love for the culinary world, which later led him to discover the artistry of pastry. 

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