Reimagining Cuban cuisine and making Michelin history in West Palm Beach
In a quiet corner of West Palm Beach’s historic Flamingo Park neighborhood, a remarkable culinary story is unfolding. Behind the doors of Emelina, an intimate 16-seat chef’s counter, Cuban cuisine is being reconsidered through a lens of imagination, global influence and extraordinary technique.
Just four months after opening in February, Emelina made history at the 2026 Michelin Guide Florida ceremony, becoming the first Cuban restaurant in the world to earn a Michelin Star and the first restaurant in The Palm Beaches to receive the distinction.
But what makes Emelina particularly compelling is not simply the recognition. It is the question at the heart of the restaurant: What might Cuban cuisine have become if it had been free to evolve through cultural exchange, creativity and abundance?
A Different Expression of Cuban Cuisine
Rather than recreating familiar Cuban dishes, Emelina explores the cuisine’s possibilities.
The restaurant’s single tasting menu draws inspiration from Cuban culinary traditions while incorporating contemporary techniques, international influences and the ingredients available along Florida’s coastline.
Each course is guided by the seasons and shaped by relationships with local farmers, fishermen and producers. The result is a deeply personal interpretation of Cuban cuisine, one that honors its origins without being confined by expectations.
It is an approach that feels especially relevant in South Florida, where cultures, culinary traditions and generations of immigration have long influenced the way people cook and eat.
The Creative Minds Behind Emelina
At the center of Emelina are husband-and-wife chef owners Osmel González and Camila Salazar, whose careers have taken them through some of the world’s most respected kitchens.
Cuban-born González has worked across the United States, Spain and Japan, with experience at Jean-Georges’ Matador Room, Barcelona’s acclaimed Disfrutar and California’s three-Michelin-starred SingleThread, where he served as sous chef.
Salazar, originally from Medellín, Colombia, brings an equally international perspective, having trained at Matador Room, Disfrutar and SingleThread.
Together, they previously helped shape EntreNos, the Miami restaurant recognized with a Michelin Star in 2024 and 2025 and a Michelin Green Star in 2025 for its commitment to sustainability. Their experience informs an approach to cooking that places equal importance on technical precision, responsible sourcing and the creative possibilities of seasonal ingredients.
Joining them is Álvaro Pérez Miranda, a Venezuelan-born restaurateur whose career includes 15 years in Tokyo overseeing more than 70 restaurant projects. His portfolio also includes several Miami dining destinations, among them Michelin-starred Ogawa. Together, the three have created a restaurant where a thoughtful approach to hospitality balances culinary ambition.
Sixteen Seats, One Experience
Emelina’s dining room is designed around a single chef’s counter that gently wraps around an open kitchen, placing guests at the center of the culinary process.
With just 16 seats, the experience feels closer to an intimate gathering than a conventional restaurant service. Guests watch as each course takes shape, observing the precision, collaboration and movement that go into the tasting menu.
The restaurant’s hospitality philosophy draws from Japanese traditions that have influenced their approach.
Omotenashi, the Japanese philosophy of wholehearted hospitality, inspires an intuitive approach to anticipating guests’ needs. Sensei reflects a dedication to mentorship, craft and continuous learning, while Komakai emphasizes the importance of even the smallest details.
These principles come together in an experience designed to feel warm, personal, and unhurried, allowing the food and the people preparing it to remain the focus.
A Milestone for Palm Beach Dining
Emelina’s Michelin recognition marks an important moment not only for its founders but also for the growing culinary identity of West Palm Beach.
The city’s dining scene has evolved considerably in recent years, attracting ambitious concepts and talented chefs. Emelina’s achievement brings a new level of international recognition to that momentum.
By approaching Cuban cuisine as something that can continue to evolve, González and Salazar are opening a conversation about tradition, identity, and the possibilities that emerge when chefs are given the freedom to imagine something new.
Emelina
424 Park Place, Unit 101
West Palm Beach, FL 33401
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