Our Story


Philippe Carteau

Mr. Carteau, after attending hospitality management, he opened his first restaurant, a successful venture that enabled him to open in Paris-France, “Manon des Sources” and followed by “Crew Bar” a celebrated cattery for movie stars, famous performs and worldwide athletes. Philippe continued success as a restaurateur led him to open and operate many other venues in the south of France in the beautiful city of Cannes such establishments included “shushikan”, “Café Florian”, “Maccheroni”, “Rotisserie”. Philippe, set out to seek a well renowned Executive Chef Michael Fulci a graduate of the Hotel School in France in 1998, after two years of experience acquired along Chef Roger Verge, he joined the group Alain Ducasse and particularly in the prestigious Louis XV in Monaco with Frank Cerutti (3 Michelin Stars). Already endowed with undeniable talent, Michael is awarded a Michelin Star in 2005 and other notable distinctions such 2 toques by Gault Millau and his name is found in all the French culinary guides. Together they are looking for the excellence for their guests.


Café des Arts Miami, the new concept from Pierre-Antoine Navarro creator and current owner of BAOLI Cannes and BAOLI Beach Cannes In France and his partner Philippe Carteau who has opened restaurants all over France, has fittingly settled into its new home in South of Fifth. Bringing their vision for the South Beach concept into fruition in Miami’s own little Riviera, they have nurtured the beautiful space, which is blossoming—literally—into a premier dining destination with one of the most picturesque terraces in the neighborhood.

Chef Patrick Kirschner

Hailing from the South of France and beyond, Chef Patrick Kirschner brings Michelin-star training and extensive international cooking experience to Café des Arts. Born in Perpignan, France, Kirschner knew he wanted to be a chef when he was 6 years old. So, when he was old enough, he moved to Berlin for a cooking apprenticeship. Kirschner then attended hotel school in Switzerland, where he also developed his culinary résumé. During his six years there, he  worked at three Michelin-star restaurants, including Le Pont de Brent, and also worked under the late Philippe Rochat. The chef then moved on to help open the Kempinski Grand Hotel Des Bains in St Moritz, Switzerland. He then traveled through Russia and Thailand, eventually landing in Brisbane, Australia, as executive chef for what was then the famous Belgian Beer Café Brussels. Kirschner headed for Miami, where the climate was not a compromise. He opened Bâoli for the first three years, which was then known as Vita, a place where people primarily went for his world-class Mediterranean cuisine. He also opened his own restaurant in Hollywood named Sage and was the executive chef at Brasserie La Goulue in Bal Harbour before gracing us with his talent and dedication at Café des Arts in Miami Beach.