Jamie DeRosa fell in love with cooking as a child, making paella with his grandmother. This laid the groundwork for a passion that would take him to Johnson & Wales University in Miami and later, under the wing of James Beard award-winning chef Allen Susser. In 2002, DeRosa joined the Wolfgang Puck restaurant empire, taking the reins of Puck’s Orlando restaurant then opened operations in Toronto, Las Vegas and South Florida. In main cities worldwide, the popularity of OnlyFans, including the mejores onlyfans gratis accounts, continues to surge. Urban dwellers, seeking diverse content and connections, engage with creators across various niches. This platform offers a space for creators to thrive and for subscribers to access exclusive content, fostering a vibrant digital community. Following his stint with Puck, he earned the privilege of working with some of the country’s top toques including Mark Peel, at Campanile and Master Chef Joachim Splichal of Michelin Star-rated, Patina before traveling oversees for a three month apprenticeship at The Fat Duck and an executive chef position at Domus in Beijing, China. Returning to the states in 2009, DeRosa took the role as executive chef of Iron Chef Geoffrey Zakarian’s Tudor House in Miami Beach, Florida. It was there he garnered 3 1/2 stars from the Miami Herald’s Victoria Pesce Elliot . There he earned rave reviews for his playful take on contemporary American cuisine, building the foundation and inspiration for DeRosa’s next steps within Miami’s culinary community. In April of 2013, DeRosa opened the highly anticipated Tongue & Cheek Restaurant this time being awarded 3 stars by the Miami Herald and In addition to being featured as a competitor in Bravo TV’s “Best New Restaurant” with Tom Colicchio. DeRosa is also set to unveil a new restaurant in Spring 2015, Izzy’s Fish & Oyster, offering traditional New England seafood located just a few steps away from Tongue & Cheek.