Alan Faena is delighted to announce Faena’s collaboration with Chef Paul Qui and New Waterloo (Qui’s Austin-based restaurant partners) with the debut of Pao, a one-of-a-kind culinary experience at Faena Hotel Miami Beach. Pao will offer Qui’s renowned brand of modern Asian cuisine inspired by his unique culinary background. Located in the stunningly designed Dome space of the hotel, Pao will open this December and marks the James Beard Foundation Award winner’s first foray outside of Texas.


“We are thrilled to bring Chef Qui and his exceptional culinary talents to Miami. Paul Qui is one of the most exciting chefs in the industry whose modern and global approach to cooking is synonymous with the vibrancy and rich culture of Miami. His culinary perspective will bring an entirely new dining concept to the city.”

– Alan Faena


“Faena Hotel Miami Beach offered an exceptional opportunity to share my culinary vision in a meaningful way. Miami is a global gateway, a rich assortment of so many cultures and a destination I feel is very much in line with my playful, authentic and unexpected approach.”

– Paul Qui


Pao will offer an extensive menu with dishes influenced by Chef Qui’s wide-ranging inspirations, and will be a uniting of international styles including Filipino, Spanish, Japanese and French. The menu will showcase exceptional flavor combinations and ingredients, and will include an extensive crudo menu, small plates, as well as large plates and sides. To execute the menu, Chef Qui will utilize a number of cooking techniques including smoke and charcoal cooking for the restaurant’s binchotan service, where dishes will be seared tableside on Japanese charcoal.


Designed by Alan Faena, the restaurant will feature indoor and outdoor space firmly rooting the experience in Miami complete with spectacular ocean views. The Dome space in which the restaurant is located is avant- garde in its design, a highly modern sphere with ocean views overlooking the courtyard of the hotel. The interior of the restaurant features gold leaf walls and a patterned gold leaf design on the ceiling of the dome, while the floors feature a herringbone wood pattern surrounded by white marble. A Carrara marble bar with mirrored back shelves will be another focal point of the room, offering ample space for guests to gather or dine. One of the most striking elements of the interior will be Damien Hirst’s Golden Myth, a painted bronze and gold-leaf unicorn sculpture located at the center of the restaurant. Hirst’s sculpture explores the boundaries between legend and reality and stands as a tribute to the power of our imaginations.


Providing contrast to the sleek space will be organic materials and natural elements— including walnut wood tables, dark brown leather banquettes and midcentury style chairs with black leather seats. In the courtyard, guests will dine on white marble-topped tables and white chairs, featuring bespoke cushions enveloped in white and gold Faena fabric designed by Studio Job. Chef Qui’s dishes will be served on custom designed hand-thrown stoneware plates by Jono Pandolfi, as well as gold flatware and wood service ware.


Paul Qui is one of the most formidable young talents in the North American culinary world. Born in Manila, Philippines, Paul was trained in classic French and Japanese cuisine. His approach is modernist and he is a master at marrying classical technique with local flavors and influence. Qui is the chef/owner of his flagship restaurant, qui, as well as the co-founder and chef/owner of East Side King, a group of Asian-inspired street food trailers and restaurants in Austin, Texas. Later this year Qui will also be expanding his presence in Austin with Otoko, a 12-seat Japanese restaurant inside the new South Congress Hotel.


Qui’s debut in Miami with Pao will establish Faena Hotel Miami Beach as the city’s premier dining destination. Faena has also collaborated with Francis Mallmann, who will oversee Faena Hotel Miami Beach’s traditional Argentine asado experience, Los Fuegos, and Gabriel Ask, who will serve as the Executive Chef, overseeing the hotel’s culinary programming overall. Pao will be open December 2015 and reservations will be taken through


Source: Giant Noise Public Relations


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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