Meet the Michelin-trained chef launching the Time Out Market demo kitchen

Our demo kitchen is one of the most exciting components of Time Out Market because guests will never quite know what to expect. Featuring the market’s only open-kitchen counter, the space will host a rotating cast of chefs, who will conduct their own tasty experiments—which, thankfully, you’ll get to eat.

The very first chef to move into the demo kitchen will be Miguel Massens. The Cuban-American chef from Miami has a long and delicious résumé that includes time spent working at Daniel in New York and the French Laundry in California. But Massens will be the star of the show in our demo kitchen, where he plans to preview dishes from his forthcoming restaurant, Antilia, for an intimate group of lucky diners. In this space, Massens hopes to combine old-school techniques with modern innovation as he pumps out an eclectic menu that touches on unique flavors from the Caribbean, Mexico, Latin America and West Africa. Massens personally recommends a taste of his pan-seared chochoyotes, a Mexican dish that resembles gnocchi. The yellow-mole dish features hoja santa, an indigenous Mexican ingredient; although it’s typically tricky to track down stateside, Massens found some right in South Florida, grown at a farm in Homestead. If you decide you want to sample a little bit of everything—and we don’t blame you—opt for the five-course prix-fixe menu. But don’t delay! His reign in the demo kitchen will only last three months. Get yourself a seat, quick, and we promise you won’t regret it.