Since landing in Miami in early 2021, Major Food Group has wasted no time making a mark on the city’s culinary scene. Under the leadership of chef Mario Carbone and partners Jeff Zalaznick and Rich Torrisi, the company has opened hit after hit: classic red sauce celeb haunt Carbone, Mediterranean-inspired HaSalon, steakhouse Dirty French, private members club ZZ’s and bagel and schmear spot Sadelle’s (including a new location at the Kith boutique in the Design District) among others. Next came Contessa, a two-story Northern Italian-style “grand trattoria,” a term Carbone told GRAZIA Gazette: F1. “is an oxymoron and subcategory we somewhat invented.”
For Miami Grand Prix Formula 1 2023, Major Food Group is bringing back Carbone Beach — a super-exclusive beachfront event with tickets going for a staggering $3,000 a seat. The party includes an over- the-top luxurious dining experience for VIPS (last year’s guest list included LeBron James and David Beckham with performances by Wyclef Jean, Andrea Bocelli, Kygo and Nas).
Ahead of race weekend, we caught up with Carbone about what inspires him as a chef, the current hospitality landscape in Miami and what he does to unwind out of the kitchen.
GRAZIA USA: How would you describe the current hospitality landscape of Miami?
Mario Carbone: Miami’s hospitality industry is booming, mirroring the growth seen throughout the city, and we are thrilled to play a prominent role in it.
G: How has Major Food Group fit into and influenced the Miami culinary scene?
Carbone: Jeff, Rich and I are passionate about creating unique luxury dining experiences across the board. When we came to Miami, our goal was to keep pursuing our passion for creating and building, as well as to continue sharing meaningful stories as storytellers. Miami embraced us with open arms, and we are excited to be a part of this renaissance.
G: What inspires you as a chef?
Carbone: I am frequently inspired in many different ways, and while the kitchen is a common source of inspiration, it can come from elsewhere too. Some of these inspirations may have nothing to do with food but still greatly impact and influence every aspect of the restaurant.
G: What are some of your favorite spots in Miami?
Carbone: Joe’s Stone Crab, Pura Vida and Bachour Bakery.
G: What do you enjoy doing to relax and unwind?
Carbone: I find comfort in spending quality time with friends and family, as well as visiting any of our restaurants and soaking up the energy that each of them has to offer. Aside from that, I enjoy running, having Frank Sinatra on repeat and a good cigar.
G: What can guests expect from Carbone Beach at F1 this year?
Carbone: Guests can expect the grandest form of a supper club from a bygone era. This year we plan to increase the decadence level even further. The biggest and newest element this year will be a new roster of surprise headlining performers.
G: What’s next for you and MFG?
Carbone: We are just getting started. We recently announced our plans to build Villa—a waterfront condo tower in Edgewater. My clothing line, Our Lady of Rocco, continues to evolve with new collections.This spring, we are launching an all-white capsule collection, which will coincide with a pop-up store in Miami. We look forward to adding several new South Florida restaurants to our portfolio in the year to come and continuing the expansion of ZZ’s Members Club.
Read the new GRAZIA Gazette: F1 edition:
