fbpx

meet the team

Peter Vauthy

Proprietor | Executive Chef

After winning numerous national awards in the Midwest, Chef Peter Vauthy took his expertise to Miami Beach to open Red, the Steakhouse in 2008. Armed with profound knowledge of the industry and passion for cooking, Chef Vauthy’s expert interpretation of “classic steakhouse” cuisine and consistently bold, pure flavors quickly landed RED high on nationally recognized award lists. Red was named #1 Best Surf & Turf in America and America’s Top 10 Steakhouses by The Daily Meal, as well as #1 Best Restaurant in Miami Beach and Best Steakhouse by Time Out Miami. Thrillist named Red as #1 Best Steakhouse in Miami. Red was listed as OpenTable’s Diners’ Choice and on Zagat’s list of the 8 Sexiest Restaurants and Bars in Miami in 2015. IN 2019, Chef Peter has been recognized by the City of Miami Beach as One of the Top Chefs Shaping the City’s Culinary Scene.

Peter Vauthy
Aaron Hammer

Aaron Hammer

Managing Partner

Aaron Hammer is the Managing Partner of Bisteca Hospitality Group.  In this capacity, Aaron manages restaurant operations, business development and strategy for Red South Beach and its future operations, Red Butcher Shop and Red Craft.  An accomplished hospitality veteran, Aaron’s portfolio includes Chicago’s Smyth, which boasts two Michelin stars, The Loyalist, which boasts Bon Appetite’s top cheeseburger in America, as well as TimeOut Chicago’s top fast-casual ramen shop with multiple city-wide locations, Furious Spoon.  In his spare time, Aaron practices law.  He is an award-winning, nationally recognized corporate restructuring attorney who has driven multiple turnarounds in the hospitality space, saving thousands of jobs.  Aaron chairs the Bankruptcy, Reorganization & Creditors’ Rights Practice Group at HMB Legal Counsel and serves on its Executive Committee.  

Nicole Jeffrey

General Manager | Wine Director

From the wine regions of California and Oregon to the vineyards of France and Germany, Nicole Jeffrey has traveled the globe learning about wines from the world’s top wine makers. 

Nicole launched her career in fine dining in Vail, Colorado at The 10th, a 5-Star restaurant located in the heart of Vail Mountain Ski Resort. Under Nicole’s management, the restaurant soon became a hotspot for locals and tourists, elevating the “ski-out” dining experience to new levels. While running a top performing restaurant, Nicole was also dedicated to expanding her wine knowledge and received her Level II Sommelier Certification through the Court of Master Sommeliers. 

 With 10+ years of fine-dining experience under her cork, Nicole moved to Miami Beach and joined the team at RED South Beach. In her dual role as General Manager and Wine Director, Nicole succeeded in expanding the restaurant’s beverage program, developed and implemented new process controls and increased profit margins and overall beverage sales. 

Although known for her wine knowledge and management skills, Nicole’s true passion lies in ensuring each and every guest is made to feel at home and receives the highest level of hospitality in every dining experience.

Nicole Jeffrey
Justin Debarros

Justin Debarros

Chef de Cuisine

As Chef de Cuisine, Justin Debarros wears many hats, working side by side with Chef Peter Vauthy to hire and train the kitchen staff, keep food cost in line and develop menu items for RED’s future concepts. Justin started his culinary career at the esteemed Le Cordon Bleu. After graduation, Justin worked at the legendary Texas Roadhouse as a line cook, quickly climbing up the ranks and soon became a certified trainer for the company. 

In December of 2016, Justin joined the team at RED South Beach. Chef Peter took notice of Justin’s deep dedication and desire to keep learning. Justin was soon representing the restaurant at city-wide events, including the renowned South beach Wine and Food Festival and South Beach Seafood Festival. Once again, Justin’s talents earned him a promotion to Chef de Cuisine. 

 Although Justin has had many mentors in the restaurant industry, his true love for food comes from growing up cooking family dinners with his mother in Providence, Rhode Island. She taught Justin that cooking with passion provides food for the soul, as they prepared dishes from the family’s native island of Cape Verde.