Today Myles Restaurant group owns and operates Prime 112, Prime Italian, Big Pink and Prime Hotel, a boutique hotel adjacent to Prime 112 that blends high-end luxury lifestyle with Miami Beach’s Art Deco influences. For his success, Chefetz has twice been named a semifinalist for the James Beard Outstanding Restaurateur and unofficially named the “Sultan of South of Fifth.” The unmatched quality of food, service and dining experience has led Myles Restaurant Group to be recognized as a premier collection of culinary venues not only in Miami Beach but around the world.

At Scarpetta, chef Scott Conant brings his deft touch and unwavering passion to creating food that is unexpected and soulful. An Italian expression that means “little shoe” – or the shape bread takes when used to soak up a dish – Scarpetta represents the pure pleasure of savoring a meal down to its very last taste. In late 2008, Conant opened Scarpetta in Miami Beach at the newly renovated Fontainebleau resort, which went on to receive a four-star review from The Miami Herald, the highest rating possible. Both Scarpetta locations were included in Travel + Leisure’s “50 Best New U.S. Restaurants” feature in 2009. The following year brought three new Scarpetta locations, the first in July at the Thompson Toronto followed by the Montage Beverly Hills in October. In December, Conant opened Scarpetta’s newest location in The Cosmopolitan of Las Vegas as well as a wine bar, D.O.C.G. Enoteca.With these restaurants, Conant has created a satisfying and soulful menu of seasonally inspired Italian fare. The farm-fresh ingredients and clean, earthy flavors pay homage to Conant’s heritage and time spent in Italy. Guests can start with assagini, small tasting plates, that include refreshing and light tuna “susci” with marinated vegetables and preserved truffles, and the chef’s classic creamy polenta with fricassee of truffled mushrooms.

The legendary Joe's Stone Crab first opened in Miami Beach in 1913. It all began when Joseph Weiss, the "Joe" of Joe's Stone Crab, and his wife Jennie set up seven or eight tables on the front porch of the house they owned. 100 years later, Joe's has become one of the most beloved and widely recognized restaurants in the world, famous for its Florida Stone crab, signatures sides and Key lime pie.In 2000, a partnership was born between the Sawitz/Weiss family and renowned restaurateur Richard Melman, founder of Lettuce Entertain You Enterprises (LEYE). Together they opened Joe's Seafood, Prime Steak & Stone Crab in Chicago, a restaurant featuring a selection of prime steaks, quality seafood and the signature dishes of Joe's Stone Crab. The restaurant quickly built a reputation as one of the most popular restaurants in Chicago. In 2004, Joe’s premiered in Las Vegas at The Forum Shops at Caesars and soon became one of the most sought after dining destinations on the Strip.

Represented five signature restaurants with world class chefs. Identified new markets, developed new business in the corporate sector, established strong business alliances. Contracted events up to 1500 people.

Represented two restaurants; one of which was celebrity driven. Developed and implemented marketing plans to drive corporate and social event sales.

David Bouley finally threw open the doors to Evolution, the first restaurant he’s ever opened outside his normal three-block Tribeca culinary zone in New York. Located within the Ritz Carlton Hotel on Collins Street in the South Beach area of Miami, the art-deco interior was designed by renowned architect Jacques Garcia. The 7,000 square feet space can accommodate 200 guests within its 77-seat main dining room, and includes a 40-seat private dining room, a lounge, and a sushi bar. Hand-painted stained-glass swirling seascapes, designed and implemented by Gerard Coltat, line walls and the doors all around you in the plush, hushed and comfortable interior. The glass was painted by hand during a 90-day period by French artisians, Gerard Coltat and his son, Clement, from the town of Castagniers. Coltat calls the design “an homage to to the career of Chef Bouley; an aquatic world in movement guided by a sun rising to its zenith.” Participated in the opening of a $7.0 million restaurant. Developed and implemented event and marketing plans to drive daily sales and special events growth for celebrity chef restaurant.

Planned, organized, and hosted special events and increased sales revenues.

Managed marketing campaigns for premiere beach club and restaurant.