“Pressure is a privilege.” For Giorgio Rapicavoli, these words from tennis legend Billie Jean King encapsulate his approach to both life and the kitchen. The Miami-born chef, known for his boundary-pushing takes on contemporary cuisine, has never shied away from reinvention. From his early days as Miami’s first Chopped champion to his latest endeavor at the helm of Mayfair Grill in Coconut Grove, Rapicavoli’s culinary evolution has been fueled by discipline, passion, and an unwavering commitment to his craft.
Rapicavoli first captured the city’s attention with Eating House, his Coral Gables pop-up-turned-institution, where dishes like Cap’n Crunch pancakes set the tone for an unpretentious yet elevated approach to fine dining. He followed up that success with Luca Osteria, an ode to his Italian roots that quickly became a go-to spot for impeccably made pastas and what might be Miami’s most famous patate fritte.
Now, he’s taken his talents to Mayfair Grill, the reimagined restaurant inside Coconut Grove’s historic Mayfair House Hotel & Garden.
“At Mayfair, it’s all about restraint. I’m lucky to have restaurants like Luca and Eating House where I can be super creative, but Mayfair gives me this opportunity to show deliciousness in minimalism,”
Drawing from his Argentine heritage and Miami’s open-flame cooking traditions, he has crafted a menu centered on wood-fired technique, elevating everything from prawns with preserved lemon and Calabrian chili to pasture-raised chicken with cilantro salsa verde. “Look at our fried chicken—it used to come with maple syrup, hot ranch waffles, and candied bacon. Now it’s got a light dressing, pickled vegetables, and an herb salad with lemon and olive oil. It’s bright, clean, and delicious. That’s the kind of shift I love.”
Beyond the kitchen, Rapicavoli’s personal evolution has been just as transformative. Once fully immersed in the grueling hours of restaurant life, he has shifted focus in recent years, adopting a rigorous health and fitness regimen that includes training for marathons. “About three years ago, I had this moment of clarity. I was working crazy hours, eating pasta at midnight, and not thinking about health at all. When my son started school, I ran out of excuses and decided to make a change. My palate completely changed. Now I crave clean flavors, grilled foods, foods with vibrancy.”
Rapicavoli’s presence at this year’s South Beach Wine & Food Festival will be a full-circle moment. He’s set to collaborate with chef Maneet Chauhan, who was a judge on the Chopped episode that helped catapult his career over a decade ago. “To be cooking together at Mayfair Grill after all these years feels like coming full circle. When two chefs share this kind of history and mutual respect, it creates something magical in the kitchen. We’re creating an evening that goes beyond just a dinner—it’s a celebration of friendship, growth, and our shared passion.”
That next chapter for Rapicavoli is still being written. But whether it’s through fire, flavor, or sheer force of will, he remains one of Miami’s most exciting culinary voices. “My dream is to do an Iron Man marathon one day. I want to try rock climbing. I just want to do it all. Life is good, and I’m excited to keep pushing forward.”
