Executive Chef, Area 31
Reidt first realized his affinity for cooking while studying Civil Engineering at University of Lowell. The Massachusetts native began working at an omelet bar to work his way through school. It was here he fell in love with the kitchen.
Reidt's different culinary experiences under Todd English and leading the kitchens of two popular Boston restaurants, Restaurant Zinc and Bomboa, have landed him in Miami as executive chef of Area 31. Known for his experimentation with traditional South American ingredients, Reidt combines his passion for ingredient-driven dishes with distinct rich flavor combinations to create sustainable seafood and ingredients that celebrate local farms and purveyors.
Chef E. Michael Reidt's Coconut Butter Poached Lobster with Smoked Cauliflower and Clams, plated with Mizuna Puree.