Cart 0

STORY

IMG_1470-L.jpg
 

No Name Chinese is a collection of experiences, memories and love for Chinese Cuisine and Asian flavors. 

Pablo Zitzmann’s cuisine highlights Chinese flavors and techniques in a setting where seasonality plays a pivotal role in the menu, and his affinity and passion for Japanese, Thai and Vietnamese food blend together forming a fun, creative fare with great wine and impeccable service. 

No Name Chinese is the result of the colorful diversity of Miami, where cultures blend in unusual ways. It tells the story of a constantly evolving restaurant with an incredible blend of flavors and #dopechinesefood that can’t fit on a label- therefore we have No Name. 
 

 

MEET THE TEAM

 
IMG_3387-XL.jpg

PABLO ZITZMANN, EXECUTIVE CHEF: Born in Bogota, Colombia, 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.

 

 
  NATALIA ATUESTA , PASTRY CHEF: Born in Atlanta, GA and raised in Santiago de Chile, Pastry Chef Natalia Atuesta 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 Atuesta 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.

  Daniel Rosenstrauch , Sommelier: Originally raised in Pembroke Pines, FL, Daniel has bounced around a bit before finding himself back home in South Florida. In fact, it was in Tampa where he first stumbled upon a job working in a restaurant wine cellar that just happened to have one of the vastest selections of wines one could imagine, and the experience was eye opening. From that time, Daniel then went on to eventually become a certified cork-dork and found a home here at No Name Chinese. Where he has the most fun, is working to find delicious beverages that play well with the food, because that small touch of a nice pairing can finely round out a whole dining experience!

Daniel Rosenstrauch, Sommelier: Originally raised in Pembroke Pines, FL, Daniel has bounced around a bit before finding himself back home in South Florida. In fact, it was in Tampa where he first stumbled upon a job working in a restaurant wine cellar that just happened to have one of the vastest selections of wines one could imagine, and the experience was eye opening. From that time, Daniel then went on to eventually become a certified cork-dork and found a home here at No Name Chinese. Where he has the most fun, is working to find delicious beverages that play well with the food, because that small touch of a nice pairing can finely round out a whole dining experience!

 
 

BUSINESS PARTNERS: ANDREW FREDMAN | ROBBIE OPPENHEIM | ALLAN SERVIANSKY

 
ingleseafinaltransparent.png