Brunch Photos and Interview with Chef Max Heymann RD of Angelique Euro Cafe in Coral Gables – Miami, Florida

Angelique Euro Cafe is located in Miracle Mile, a friendly neighborhood cafe, serving sophisticated comfort food, inspired by the tastes of Spain, France, Italy and Belgium. MyWellness RD was fortunate enough to experience some of the fantastic brunch options offered at the cafe. The Executive Chef Max Heymann is also a Registered Dietitian and as we will learn below, the two career paths merge nicely together.

Introduction – Chef Max: I was born In Guayaquil, Ecuador. In my family, food and cooking is a huge part of our culture. I remember being a little kid watching family members cooking for us, prepping, slicing, roasting and on occasion burning… No names will I divulge..

It didn’t matter if I was in Ecuador or Miami, we all grew up around food and I would say it kept our family close even if we were hundreds of miles away. My journey is one of love, caring and respect for food as it has in one way or another brought me everything I hold dear to this day. I worked in many restaurants beginning in 1998. I’ve washed dishes, bussed tables, been a waiter for a brief period, prep person, line cook, kitchen manager and now Executive Chef/RD. I do not compromise or take shortcuts when it comes to food. One saying I stick by is that you need to start with quality ingredients to make a quality meal and there is no way around that my friends!

MyWellness RD: Why did you pursue an education in Nutrition after attending culinary school?
Chef Max: I decided to pursue a Nutrition degree because I wanted to combine the Culinary field with the science based Nutrition field. It was a natural fit and with my background in culinary I had a leg up on the course content for sure. I also wanted to have a recognized degree that would open my career options and bring into play my already acquired knowledge from previous experiences.

MyWellness RD: How has your education in the Nutrition field impacted your career as a Chef?
Chef Max: I have always believed that food and nutrition play a huge role in our daily lives. We must eat, but what we eat impacts everything from our mood to our cells. I would say it has made me more in-tune with seasonal produce. At the Angelique we do our best to bring the highest quality products to our guests.

MyWellness RD: Tell us about the procurement process for the cafe, do you source produce from local purveyors?
Chef Max: Any Chef knows the relationship with purveyors is paramount.For our produce, we have two companies we order from and are in the process of adding a third. We order as much locally grown ingredients as possible during select growing seasons. My favorite way to source produce is to physically go to the farm to pick it up. I live close to the Redlands and my buddy Randy runs a U-pick stand associated with local farms. I call him up two or three times a week and place an order, I pick it up on the way to work the following day.

MyWellness RD: Tell us more about your made from scratch philosophy that you’ve implemented at the cafe!
Chef Max: When I arrived at Angelique in 2010, I started experimenting with recipes and new ways of doing things. We make all our sauces, dressings, featured desserts and soups in house, from the chicken stock to the golden tomato soup. When you make almost everything in house you have intimate knowledge of the quality of the ingredients you are serving. Also, I educate my staff about guest who may have food allergies or intolerances. I like to know what ingredients each product has and the only way to ensure accuracy is to make it yourself.

MyWellness RD: What are some of your favorite meals that are offered at the cafe and why?
Chef Max: I’m a brunch fanatic! Go with our Duck Hash – we confit our duck for 5 hours, which leaves it supper tender. Plus, it has crispy pancetta and who doesn’t like pancetta! Our Prosciutto di Parma Benedict is great as well, with our fresh hollandaise and baby arugula. Lunch – I keep it simple: go with our Moules – 1# of delicious mussels cooked in chardonnay or beer of your choice, served with very thin, crispy fries. As for dinner I would go with any fresh fish we bring in from Mahi, Grouper, Scottish or Wild Salmon, Branzino and many more. Angelique Euro Cafe prides itself on being affordable and fresh in all aspects of the word.

All images appearing in this post photographed by Holli Lapes, property of My Wellness RD, LLC