Chef Jimmy Carey
Jimmy Carey was born in New York City’s Greenwich Village to Irish and Cuban parents. After only a short while living there, he and his family moved to Puerto Rico where he was exposed to a variety of culinary influences from Spanish to Cuban. When it was time to attend university, Carey made a move to Miami in the late 80’s to attend Johnson and Wales and has been in the area ever since.
With 35 years of experience in the restaurant industry, including all phases of operations, Jimmy is adept at preparing imaginative dishes with Mediterranean, Italian, French, Spanish and Nuevo Latino influences. He has also built up expertise opening multiple restaurant concepts specifically for the Miami market.
Fulfilling a lifelong dream of having his own establishment, Carey opened the first Jimmy’z Kitchen in 2007 in Miami’s South Beach, subsequently opening three additional locations. Carey is a pioneer in Miami of the chef-inspired fast casual concept, and renowned for his healthy and delicious fare. Since 2013 he has also participated consecutively in the Food Network & Cooking Channel South Beach Wine & Food Festival, an annual five-day event located in Miami Beach.
Carey lovingly created a diverse menu of healthy choices. Known for savory entrees, such as the traditional Puerto Rican mofongo, diners can find something for every palate. The varied menu was complimented by a distinctive wine and craft beer selection. Jimmy'z Kitchen has since been recognized by Zagat, chosen by Yelp as one of the best reviewed restaurants in Miami, and named as one of the 38 “Must-Visit Restaurants” by Eater Miami.
Jimmy'z Kitchen currently serves Miami from their South Beach location at 1542 Alton Road. They will soon be opening a chef-driven menu concept under the Jimmy’z Kitchen brand name in Marietta, GA with the collaboration of Chef Bobby Holley – a local well-respected chef in the area.
Born and raised in Long Island, New York, Robert Holley is famous for his formal background combined with a simplistic Country French approach. While cooking at a local restaurant, raising funds for college, he decided that he had found his true calling in that field. Set in his desire to pursue the profession, he entered academic training at the prestigious Culinary Institute of America (CIA) in Hyde Park, New York.
After graduating in 1987, Holley went to work for the legendary brother-and-sister team of Maguy and Gilbert Le Coze at New York’s famous La Bernardin, which gained two Michelin stars during this time. Under the tutelage of Gilbert Le Coze he learned many dynamic skills, particularly that of fish preparation, which he believes is a critical part of his expertise.
In his four years at La Bernadin, Holley also mastered the techniques of a fine French kitchen. In 1991 the Le Coze’s opened Brasserie Le Coze in Miami, and Robert joined them. He gave Miami residents something to celebrate in the more casual, but still elegant and disciplined, Brasserie Le Coze.
Shortly thereafter they brought the concept to Atlanta’s Buckhead area with a warm and enthusiastic reception. In 2000, Robert was hired by Pano Karatassos to lead the kitchen of the incredibly successful Atlanta Fish Market.
Holley’s most recent project is also based in Georgia, where he will be opening a chef-driven menu concept under the Jimmy’z Kitchen brand name in the town of Marietta with Chef Jimmy Carey.
Robert won a Silver Medal as captain of the U.S. team in the Culinary Olympics in Germany and has cooked at the prestigious James Beard House in New York. In his leisure time, he enjoys fishing, hunting, golf, and working on his house.