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ABOUT US

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 No Name Chinese serves contemporary Chinese cuisine, Dim Sum and weird wines using locally sourced ingredients in an upscale, modern space in South Miami.  

The idea started with a group of friends and business partners dissatisfied with the state of Chinese food in Miami. Partnering with Chef Pablo Zitzmann and the duo behind Coral Gables wine bar Uvaggio, they took traditional Chinese dishes and flavors, put a cleaner spin on them using South Florida's natural produce, and paired it all with great wine, craft beer and high end service. 

The team batted prospective names back and forth for eight months, but nothing seemed to stick. Finally, though, they found one that fit perfectly — No Name.

 
 
 

MEET THE TEAM

 
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PABLO ZITZMANN, EXECUTIVE CHEF: Born in Botgota, Columbia, Pablo Zitzmann has been living in the United States for the past 11 years. He has worked under several renowned chefs, including Michelle Bernstein, NOBU's Thomas Buckley and Jean-Georges Vongerighten.

Favorite Chef: Andrew Ricker from Pok Pok and  Chris Consentino from Cockswomb

Favorite Food: Caccio e Peppe (Okay, it's not Chinese) 

Favorite Band: The Clash

Favorite Ingredient: Sichuan Peppercon and Dry Miso

Favorite Movie: Interstellar  

Inspired by: Local produce and cross utilization of product

If I were not cooking I'd be: Either traveling the world playing in a punk rock band, or skateboarding professionally.

 

 
HEATH PORTER, HEAD WINE-O!: Ironically, Heath Porter grew up in a dry county in North Alabama, under a roof where alcohol was not allowed. After high school, he moved to Hawaii at age 18, and quickly fell in love with the whole concept of food and wine through his involvement in restaurant work. He was the winner of the Pacific region of the Best Young Sommelier Competition and finalist in the 2004 National Chaine des Rotisseurs Young Sommelier Competition.  He has held several notable positions as a sommelier over the years, serving as the lone sommelier at Sea Island, and the Director of Wine at both Greenbrier Resort, and the W Hotel's Diamond Head Grill. From 2007-2010, Porter was the only director of wine in the world to hold 20 stars and diamonds in the same year as sea island garnered all of these accolades with him in the lead. In 2014, Mr. Porter moved to Miami to open the award winning Uvaggio Wine Bar. Its success led Mr. Porter and his partners to open No Name in 2017.  Porter has achieved many accolades in his profession and in 2009 passed the third level of testing administered by the Court of Master Sommeliers. This accreditation leaves Porter as an advanced level sommelier.

HEATH PORTER, HEAD WINE-O!: Ironically, Heath Porter grew up in a dry county in North Alabama, under a roof where alcohol was not allowed. After high school, he moved to Hawaii at age 18, and quickly fell in love with the whole concept of food and wine through his involvement in restaurant work. He was the winner of the Pacific region of the Best Young Sommelier Competition and finalist in the 2004 National Chaine des Rotisseurs Young Sommelier Competition. 

He has held several notable positions as a sommelier over the years, serving as the lone sommelier at Sea Island, and the Director of Wine at both Greenbrier Resort, and the W Hotel's Diamond Head Grill. From 2007-2010, Porter was the only director of wine in the world to hold 20 stars and diamonds in the same year as sea island garnered all of these accolades with him in the lead.

In 2014, Mr. Porter moved to Miami to open the award winning Uvaggio Wine Bar. Its success led Mr. Porter and his partners to open No Name in 2017. 

Porter has achieved many accolades in his profession and in 2009 passed the third level of testing administered by the Court of Master Sommeliers. This accreditation leaves Porter as an advanced level sommelier.

CRAIG DEWALD, MANAGER: Craig has over 26 years experience as a human resources executive with american express and is a recognized expert in the field of organization effectiveness.   In 2012, DeWald decided to pursue an entrepreneurial desire to apply his skills and experience to building his own business, opening the award winning Uvaggio Wine Bar in Coral Gables, Florida. Uvaggio Wine Bar continues to achieve critical acclaim three years later, and is widely recognized as a top food and wine destination in Miami. In 2017, DeWald along with his partners opened No Name Chinese, a dinning concept built on the same Uvaggio values, featuring locally sourced food prepared using classic Chinese cooking techniques and, of course an innovative wine and beverage program. DeWald loves to thrill guests with tantalizing food, surprising wine and exceptional service and looks forward to developing and opening more innovative and creative dinning experiences.

CRAIG DEWALD, MANAGER: Craig has over 26 years experience as a human resources executive with american express and is a recognized expert in the field of organization effectiveness.  

In 2012, DeWald decided to pursue an entrepreneurial desire to apply his skills and experience to building his own business, opening the award winning Uvaggio Wine Bar in Coral Gables, Florida. Uvaggio Wine Bar continues to achieve critical acclaim three years later, and is widely recognized as a top food and wine destination in Miami.

In 2017, DeWald along with his partners opened No Name Chinese, a dinning concept built on the same Uvaggio values, featuring locally sourced food prepared using classic Chinese cooking techniques and, of course an innovative wine and beverage program.

DeWald loves to thrill guests with tantalizing food, surprising wine and exceptional service and looks forward to developing and opening more innovative and creative dinning experiences.

 
 
NATALIA ATUESTA, PASTRY CHEF: Born in Atlanta, GA and raised in Santiago de Chile, Pastry Chef Natalia Restrepo has always had a passion for pastries. Growing up in a Jewish household, Babkas, Kuchen and other pastries were part of her upbringing. Natalia studied Culinary Arts at Inacap in Santiago, worked for several concepts by Ferran Adria and was the Director of Operations for Barandarian Restaurant Group before coming back to the States. She and Pablo Zitzmann are the proud parents of Nicholas Zitzmann, the next on the line at No Name Chinese. 

NATALIA ATUESTA, PASTRY CHEF: Born in Atlanta, GA and raised in Santiago de Chile, Pastry Chef Natalia Restrepo has always had a passion for pastries. Growing up in a Jewish household, Babkas, Kuchen and other pastries were part of her upbringing. Natalia studied Culinary Arts at Inacap in Santiago, worked for several concepts by Ferran Adria and was the Director of Operations for Barandarian Restaurant Group before coming back to the States. She and Pablo Zitzmann are the proud parents of Nicholas Zitzmann, the next on the line at No Name Chinese. 

RAY SHOLES, GENERAL MANAGER: After finding a passion for food in his own kitchen when he was sixteen years old, Ray attended Johnson & Wales University to study Culinary Arts.  Deciding he was too much of a social butterfly, Ray switched gears and decided to pursue a career in the front of the house. He loves meeting new people and sharing his passion for food, wine and beverage, and culture. 

RAY SHOLES, GENERAL MANAGER: After finding a passion for food in his own kitchen when he was sixteen years old, Ray attended Johnson & Wales University to study Culinary Arts.  Deciding he was too much of a social butterfly, Ray switched gears and decided to pursue a career in the front of the house. He loves meeting new people and sharing his passion for food, wine and beverage, and culture. 

SARINA KIERNAN, BAR MANAGER: Born in New York, and living in South Florida since 1981, Sarina’s experience in the food and beverage industry spans more than 25 years. She is especially drawn to opening of new concepts and to date she has been on the opening team for six concept establishments. Sarina continues to increase her industry knowledge through individual study and mentorship. Most notably, she is currently studying to be a Sommelier.

SARINA KIERNAN, BAR MANAGER: Born in New York, and living in South Florida since 1981, Sarina’s experience in the food and beverage industry spans more than 25 years. She is especially drawn to opening of new concepts and to date she has been on the opening team for six concept establishments. Sarina continues to increase her industry knowledge through individual study and mentorship. Most notably, she is currently studying to be a Sommelier.

 

BUSINESS PARTNERS: ANDREW FREDMAN | ROBBIE OPPENHEIM | ALLAN SERVIANSKY

 
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