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- American Contemporary (40)
- American Regional (12)
- American Traditional (21)
- Avant Garde (2)
- Cafe/Bakery (3)
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- American Contemporary (40)
- American Regional (12)
- American Traditional (21)
- Avant Garde (2)
- Cafe/Bakery (3)
- Caribbean (1)
- Chinese (2)
- Cocktails (5)
- Comfort Food (2)
- Creole/Cajun (9)
- Eclectic/Global (33)
- French Contemporary (18)
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- Italian Contemporary (2)
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Chef, 2008
- Chef Kurtis Jantz and Pastry Chef Fabian Di Paolo of Neomi'sMiami, FLAmerican Contemporary, Eclectic/GlobalJanuary 2008
- Chef Michael Schwartz of Michael's Genuine Food & DrinkMiami, FLSeasonal/Market Fresh, Eclectic/GlobalJanuary 2008
- Chef Sean Bernal and Sommelier Jorge Morgado of OceanaireMiami, FLAmerican Traditional, SeafoodJanuary 2008
- Chef Sean Brasel of Touch RestaurantMiami Beach, FLAmerican Contemporary, Eclectic/GlobalJanuary 2008
- Chef Thomas Buckley and Pastry Chef Joel Lahon of NobuMiami Beach, FLJapanese/Sushi, Eclectic/GlobalJanuary 2008
- Chefs Juan Mario Maza and Vani Maharaj of Alta CocinaMiami, FLItalian Contemporary, Eclectic/GlobalJanuary 2008
- Chef Bernardo Espinel of Americana at The Ritz-CarltonSouth Beach, FLAmerican TraditionalJanuary 2008
- Chef Jason Smith and Pastry Chef Tara Hullander of Table 8Miami Beach, FLAmerican Contemporary, Eclectic/GlobalJanuary 2008
- Chef Luis Pous of The Dining Room at Little Palm IslandKeys, FLEclectic/Global, French Contemporary, Latin/MexicanJanuary 2008
- Chef Christopher Eagle and Sommelier Roberto Colombi of CieloBoca Raton, FLEclectic/Global, American ContemporaryJanuary 2008
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