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Chef Ari Taymor is BACK in Miami ...

... and ready to plant his flag in Wynwood!

Coming out of Covid, Three x Social looked to move away from 'fine dining' to be more intone with the vibe of Wynwood, however not wanting to sacrifice on quality and hoping to create flavor forward craveable food that is synchronistic with Miami's social setting, it only made sense to lure Chef Taymor back AND THIS TIME TO STAY.

Taymor started in a community kitchen in Berkeley, where he got back to basics and got down to work. From there he joined the opening team at San Francisco’s Flour + Water and learned how to make pasta from Thomas McNaughton. After learning about Armand Arnal and La Chassagnette, Taymor called the restaurant repeatedly for six weeks. In April 2010, having finally gotten the answer he wanted from Arnal, Taymor left for a formative five-month stint at La Chassagnette. Upon his return, Taymor worked at Bar Tartine and later helped open Plate Shop in Sausalito with Kim Alter. He also counts Chef Jeremy Fox as a mentor. In 2012, Taymor opened Alma, complete with an exclusive garden. An example of how to inject genuine excitement into a jaded city that earned Taymor a 2014 StarChefs Rising Star Chef Award and Bon Appétit Best New Restaurant in America.

Taymor was also named a Food and Wine Best New Chef and in 2015 Taymor was nominated for Rising Star Chef by the James Beard Foundation.

"The new menu at Three is inspired by the beautiful product available in South Florida and the rich diversity in Miami. It truly feels like a global crossroads here, the menu is inspired by flavors from Mexico and South East Asia which highlight the incredible produce from our local farmers."

Chef Ari Taymor

I was born on Kauai but grew up in Palo Alto.

I surfed and played all kinds of sports as a kid. I had no real interest in food or cooking growing up, honestly just eating tons of fast food. I went to college at George Washington University in DC, studying Philosophy and International affairs. I started cooking for myself while on a semester abroad in Australia, and quickly fell in love with it. I became extremely interested in food ethics and sustainable agriculture, and after graduating from college, I moved back to the Bay Area and started working in restaurants.

I learned to cook almost completely in restaurants and experimenting at home. I started off working for free, peeling, cutting, cleaning, and whatever task anyone would give me. From there I worked my way up to cooking on the line and was fortunate to work in some really amazing restaurants in the US and Europe. I had some really wonderful mentors, Jeremy Fox, Kim Alter, and Armand Arnal, who were absolutely foundational in preparing me for the rest of my career.