Miami Beach, FL — In a city overflowing with culinary hotspots, Stubborn Seed has carved out a category of its own. Under the leadership of acclaimed Chef Jeremy Ford, this Michelin star restaurant in Miami Beach’s South of Fifth neighborhood continues to raise the bar for refined, flavor-forward dining.
Renowned for transforming simple ingredients into expressive, meticulously plated masterpieces, Stubborn Seed has become a destination for discerning diners from across the country. Its celebrated 8-course Chef’s Tasting Menu offers an ever-evolving showcase of seasonal produce, precision technique, and bold creativity.
A Chef Driven by Purpose and Precision
Jeremy Ford’s culinary journey began early—at just 14 years old in his grandmother’s kitchen in Jacksonville, Florida. By 16, he was working in the garde manger station of a four-diamond Mediterranean restaurant. At 18, he moved to Los Angeles to train in French cuisine at the legendary L’Orangerie under Chef Christophe Émé.
Following his Top Chef Season 13 win in 2015, Ford returned to Florida to bring his vision to life, founding Stubborn Seed at 101 Washington Avenue in Miami Beach. The restaurant quickly rose to national prominence, earning its first Michelin star in 2022 and recognition as a James Beard Award semi-finalist.
The Tasting Menu: A Culinary Story in Eight Acts
Ford’s 8-course Chef’s Tasting Menu is the centerpiece of the Stubborn Seed experience. Driven by the seasons and sourced in part from Ford’s own organic five-acre farm in Redland, Florida, the menu highlights elevated versions of ingredients diners may think they know—until Ford reintroduces them with new intensity.
Dishes like Wagyu beef tartare with Japanese milk bread, Nagasaki Prefecture Ishidai, and roasted sweet potato mille-feuille exemplify the restaurant’s focus on bold contrasts, textural depth, and intricate flavor layering. Even the simplest components are reimagined with rigor and vision.
Design That Matches the Menu’s Edge
Stubborn Seed’s industrial-chic ambiance—marked by polished concrete, a neutral palette, and warm wooden accents—offers a sleek yet inviting backdrop. The glass-fronted display kitchen acts as a window into the artistry behind each dish, giving guests a front-row seat to culinary choreography.
Whether it’s a business dinner or a romantic night out, the restaurant’s carefully balanced design complements the thoughtful intensity of the food itself.
Beyond the Plate: Sustainability and Expansion
Committed to environmentally responsible operations, Stubborn Seed incorporates sustainable practices into every aspect of the business—from energy-efficient kitchens to thoughtful recycling initiatives.
The restaurant’s farm-to-table philosophy extends beyond buzzwords into meaningful practices. Regular composting, minimal food waste, and close relationships with local farmers and fishermen reflect Ford’s commitment to environmental stewardship. Staff members regularly participate in beach clean-ups and community gardens, reinforcing the restaurant’s connection to the local ecosystem.
With its growing acclaim and devoted following, Stubborn Seed has expanded its presence with a second location now open at Resorts World Las Vegas, bringing Chef Ford’s bold style to the West Coast dining scene.
Stubborn Seed represents the future of fine dining: bold, honest, ingredient-driven, and unapologetically creative. Whether in Miami Beach or Las Vegas, Ford and his team continue to elevate the dining experience—one unforgettable dish at a time.
The Future of Fine Dining
Stubborn Seed represents the future of fine dining: bold, honest, ingredient-driven, and unapologetically creative. Whether in Miami Beach or Las Vegas, Ford and his team continue to elevate the dining experience—one unforgettable dish at a time.
“We never stop evolving,” says Ford. “Every season brings new ingredients, new techniques, new inspirations. That’s what keeps us excited—and hopefully, what keeps our guests coming back.”
Reservations at Stubborn Seed remain coveted, often requiring bookings weeks in advance, particularly for the Chef’s Table experience. But for those fortunate enough to secure a seat, the restaurant promises more than just a meal—it offers a journey through Chef Ford’s singular culinary vision, where stubborn dedication to craft yields extraordinary results.
Lynn Martelli is an editor at Readability. She received her MFA in Creative Writing from Antioch University and has worked as an editor for over 10 years. Lynn has edited a wide variety of books, including fiction, non-fiction, memoirs, and more. In her free time, Lynn enjoys reading, writing, and spending time with her family and friends.
