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Chef Rino Carbone

ROCK ‘N’ ROLL Rebel

Chef Rino Carbone didn’t just switch careers; he rocked them. The rebel chef behind Heritage in Fort Lauderdale didn’t follow a traditional path to the culinary world—he was a musician first, channeling his raw energy and creativity into rhythms, not recipes. But somewhere between riffs and gigs, Carbone found a new beat—this time, in the kitchen.

That unconventional journey isn’t just a footnote in his story; it’s what fuels his culinary identity. Carbone’s approach to cooking is all about breaking the rules, infusing bold flavors, and rewriting the playbook on what fine dining should be. Heritage, his brainchild, is a mix of classic technique and fearless innovation that has made it a standout in Fort Lauderdale’s culinary scene.

But Chef Rino isn’t just about defying expectations; he’s about owning it.

His dishes—modern takes on Italian and Mediterranean classics—feel like they could be the soundtrack to a rebellious encore. Heritage isn’t just a place to eat; it’s an experience, a vibe, a statement. And Chef Carbone? He’s the rock star making it all happen.

Chef Jeff McInnis

The Rebel with Soul

Chef Jeff McInnis doesn’t play by the rules—he writes his own. The Florida Panhandle native, now co-helming The Florida Room in Fort Lauderdale with wife and culinary partner Janine Booth, has built a career on instinct, grit, and an unwavering respect for ingredients that tell a story. “I grew up cast-netting mullet and trapping blue crabs,” he says. “Food tasted best when it came straight from the boat.” That back-to-basics upbringing shaped McInnis’s no-waste, all-flavor philosophy. His journey through high-octane kitchens in San Francisco, New York, and Miami honed his precision and discipline—but never dulled his edge. “Big cities taught me to stay focused on the business side,” he says. “But I never want to lose the flavor, the soul.” At The Florida Room, McInnis and Booth have bottled that soul. “Growing up, the Florida room was where everyone gathered—friends, family, sandy feet,” he says. The restaurant channels that spirit with bright, soulful coastal cooking rooted in Southern heritage and Florida’s waterways. “It’s our love letter to the coast and community,” he adds. As for that “rebel chef” label? McInnis laughs.

“A rebel is someone who stays true to their ideals and finds their own way. With that definition, I’ll take it.”

The couple’s newest venture sits on acres of land with a lake and beach, primed for community events, outdoor grilling, and live music. “We’re cooking to be good neighbors and good stewards,” he says. “It’s about connection.” McInnis sees Fort Lauderdale’s food scene on the rise—creative, collaborative, and hungry for authenticity. “Miami’s saturated,” he says. “Fort Lauderdale has heart, humility, and a real appetite. This city has all the raw ingredients to become something great—and we’re just getting started.”

Chef Janine Booth

The Risk-Taking Rebel

For Chef Janine Booth, cooking has always been a form of freedom—a way to explore, express, and push boundaries. The Australian-born chef behind The Florida Room in Fort Lauderdale built her career on instinct, hustle, and a refusal to play it safe. “Growing up in Australia, I was surrounded by different cultures and flavors,” Booth says. “After high school, I backpacked solo through Europe and Asia before moving to the U.S. My dad was a serial entrepreneur, so between travel and watching him create his own opportunities, I learned early to think big, take risks, and put myself out there.” That fearless streak led to Root & Bone, the first restaurant she opened with husband and culinary partner Jeff McInnis in New York—a gamble that paid off. “We invested everything we had,” she says. “There was no safety net. But when everything’s on the line, it makes you sharper. It makes you fight harder.” Now, with The Florida Room, Booth’s vision feels both nostalgic and fresh—an ode to sunshine, salt air, and soulful cooking. “Florida reminds me of home in Australia,” she says. “The indoor-outdoor vibe, the coastal energy—it’s everything I love. Every dish on the menu tells a piece of our story as chefs, partners, and parents.” The restaurant itself is designed for connection—breezy, tropical, and beautiful without being pretentious. “It’s a place for everyday meals and special celebrations,” Booth says. “Every detail is intentional, from the cocktails to the way the light hits the room.” As for managing the heat in and out of the kitchen with McInnis? “We’ve learned how to speak each other’s language,” she says with a grin.

“We celebrate each other’s strengths, laugh through the chaos, and somehow, it all works.”

Chef Tamer Altillawi

The Unconventional Rebel

For Chef Tamer Altillawi, rebellion doesn’t mean breaking the rules—it means writing your own recipe for success. As co-founder of Sufrat Mediterranean Grill, he and his brothers built a restaurant rooted in family, authenticity, and fearless cooking. “Food was always the glue that held us together,” Tamer says. “Our family gatherings were about connection—sharing meals, laughter, stories. We wanted to bring that same feeling to the community: honest, flavorful Mediterranean food made with love and served with heart.” But his first taste of the professional kitchen wasn’t Mediterranean. It was Cuban. “My first real job was in a Cuban cafeteria,” he recalls. “It was fast, fiery, and totally different. But it taught me discipline, confidence, and a kind of fearlessness. I learned that no matter the cuisine, passion speaks the same language.” That early training left a permanent mark on his cooking philosophy: “No shortcuts,” he says. “Everything—from chopping onions to plating—is done with intention. If you’re making hummus or grape leaves, you take the time to do it right. People can taste the difference.” Launching Sufrat wasn’t easy. “Finding the right space, surviving COVID, balancing family—it was chaos,” he admits. “But having my brothers beside me kept me grounded. We trust each other completely, and that’s everything.” Does he believe the “rebel” label fits “Absolutely,” he replies with a grin.

“I didn’t go to culinary school. I learned by doing, failing, experimenting, and getting back up. To me, being a rebel chef means honoring the soul of Mediterranean food—but telling our story through it. That’s what keeps it alive.”

Chef Olivia Ostrow

Rebel with a Cause

Chef Olivia Ostrow grew up “immersed in restaurant life from the moment I could walk,” absorbing the rhythm of Parisian dining rooms under the guidance of her father. “Paris gave me discipline, precision, and a deep love for the classics,” she says — but it also instilled the idea that “food is culture, a way of expressing identity.” When she moved to South Florida, that foundation met “a new sense of freedom,” allowing her to blend French technique with Mediterranean brightness in a style she calls “French Mediterranean with a kosher discipline, served with confidence, simplicity, and refinement.” Her path, however, was far from traditional.

“Many chefs go through formal academies. I didn’t,” she says. “I learned on the line, where mistakes matter and instincts are everything.”

Which led her to discover two guiding truths: “Trust your palate,” and “There is always a smarter, simpler, more elegant way to do things.” That intuition helped quiet early doubts: “Talent isn’t defined by diplomas—it’s defined by what you deliver on the plate.” Now building Maison Ostrow, she’s focused on expanding into bakeries, épiceries, chef’s tables, and “spaces where kosher dining is elevated, luxurious, and artistic.” As she puts it, “My journey is just beginning.”