Crafted in the Kitchen
Welcome to Mona Lisa, Miami Beach’s latest culinary sensation where passion and artistry converge on every plate. Our chefs, driven by an unwavering dedication to the craft, meticulously prepare each dish using the finest ingredients and expert techniques. From comforting classics to daring innovations, every bite at Mona Lisa is a testament to our love for food and commitment to delivering an unforgettable dining experience.
Fresh Ingredients, Exceptional Flavors
At Mona Lisa, we believe that great food starts with great ingredients. That’s why we source only the freshest produce, from vibrant fruits and vegetables to locally sourced meats and seafood. Our commitment to quality ensures that each meal is packed with flavor and nutrition, elevating your dining experience to new heights. Join us in savoring the goodness of farm-fresh ingredients, handpicked to bring out the best in every dish.
Meet the Culinary Maestros
Benjamin Goldman - Executive Chef
Benjamin Goldman’s culinary journey is as rich and varied as his dishes. With a background in molecular and micro-biology from the University of Central Florida, fate guided him back to his true passion: cooking. Influenced by his mother’s traditional Jewish recipes, Goldman honed his skills at Johnson & Wales University and prestigious establishments like Talula and Clio/Uni. His career soared with leadership roles at SHIKANY, Seaspice, and Komodo, where he revolutionized Pan Asian cuisine.
A shift to plant-based cuisine led to co-founding Planta, earning him a James Beard award nomination and Miami Magazine’s Best Chef title. Today, Goldman consults for High Net Worth Individuals globally and advocates for mental health awareness in the hospitality industry as a Burnt Chef Project ambassador, combining his culinary expertise with a holistic approach to well-being.
Patrick Kirchner - Chef de Cuisine
Patrick Kirchner’s culinary path is a blend of tradition and innovation. Raised in a 600-year-old farmhouse in Germany with a farm-to-table ethos, Kirchner pursued Hotel Management in Montreux, Switzerland, focusing on Food & Beverage and the culinary arts. His training took him through Switzerland’s Michelin-starred restaurants, where he mastered traditional European cuisine.
Kirchner’s career spans continents: from Executive Chef positions in Australia, including at Le Classic and a Belgian Beer café, to Miami’s Mediterranean restaurant Bâoli and his own venture, Sage, in Hollywood, FL. With 20 years of experience, he now caters to private parties, yachts, and vacation rentals across South Florida and the Caribbean, bringing his expertise directly to those seeking an exceptional dining experience.
Thank you!
