Concept
Upon entering, be transported to a world of European elegance, like stepping into a grand French Villa. The ambiance exuded by Villa Azur is second to none, the setting has something for everyone, from an intimate romantic environment to the ideal venue to keep guests dancing into the night. Yet VILLA AZUR is first and foremost an epicurean experience. The menu at Villa Azur is designed to be a delicate intermingling of avant-garde mediterranean fare and traditional authenticity.
The unique convergence of romantic design, French modern cuisine, world-class mixology and exclusive musical talent collaborations across numerous genres creates a restaurant and lounge concept that is momentous in scale and ambition.
interior design
Cuisine
“VILLA AZUR is first and foremost an epicurean experience.”
VILLA AZUR’s signature dishes derive from selecting only the freshest ingredients and flavor characteristics from the south of France, reinterpreted with an international twist. Each dish is carefully prepared with attention given to the even the smallest details. It is by combining classic dishes and techniques with local ingredients and flavors that VILLA AZUR’s cuisine offers innovative menu items.
The menu at Villa Azur is designed to be a delicate intermingling of avant-garde mediterranean fare and traditional authenticity, which is sure to please even the most refined of palates. With an in-house sommelier on hand to suggest the ideal custom wine pairing, Villa Azur strives to sculpt the perfect meal from start to finish.
ZAGAT
Executive Chef
CARLOS TORRES
His aptitude and zest for cooking landed him positions at upscale restaurants in New York City, including Lucy Latin Kitchen and Pipa. A few years later, Torres traveled along the coast and put down roots in Miami. With its wealth of Latin-American influences, Torres’ new home matched his skill set. Douglas Rodriguez, the “Father of Nuevo Latino” and owner of OLA, De Rodriguez Cuba at The Astor, and De Rodriguez Ocean at the Hilton Bentley Hotel became Torres’ mentor. With Rodriguez in his corner, Torres was able to achieve the executive chef title before age 30.
After working at Rodriguez’s signature restaurants and absorbing all the new knowledge he could, Torres’ culinary career boomed like something out of a storybook. He put himself on the map winning the Miami New Times Iron Fork Competition and being named one of the “Next Super Chefs” by Aventura Magazine. He was instrumental in the development of signature dishes at 660 at The Anglers Hotel and BLT Steak, which he later helped rebrand to LT Steak & Seafood. Additionally, Torres assisted Michelin-starred French chef Laurent Tourondel in opening two other restaurants in Miami: The Alley and La Ventanita.
CARLOS TORRES have added Latin flavors and ingredients without losing the Mediterranean and French component that has come to define Villa Azur throughout the years.
Co-owners
