Join us on Sunday for brunch and experience the a la Mexican flavor revolution featuring made to order omelets, raw bar, delectable selection of freshly cut meats and bottomless mimosas

Hailing from Buenos Aires, Argentina, Chef Icardi learned the traditional Argentinian BBQ technique “El Asado,” working at his parents’ restaurant. After receiving his degree in international cuisine from IAG, he moved to Spain to cook at Parrilla Don Muno in San Sebastian. In 2001, he was recruited to work at The Loews Miami Beach Hotel under Master Chef of France, Chef Marc Elher, where he garnered 4 Diamonds in the first year. He’s subsequently worked with James Beard Award-winning chefs Susanna Foo and Makoto Okuwa, at Stephen Starr’s Buddakan Restaurant in Atlantic City, at Steak 954 at the W Fort Lauderdale, and as Executive Chef at sbe’s Katsuya Restaurant by Starck at the SLS Hotel South Beach. In 2015, Icardi expanded his culinary role with sbe as Executive Chef of The Restaurant at The Raleigh. In 2017, he created Leynia at the iconic Delano South Beach, where he serves as Executive Chef, bringing forth imaginative Argentinian fusion cuisine. In 2018 Icardi launched Diez y Seis.