Downtown Miami Favorite Fooq’s Taps Boulud Sud’s Clark Bowen as Executive Chef | Eater Miami

"At Ad Lib I’ve followed a rapid string of leadership changes: executive chef Jamie DeRosa departed after only two months (citing family) and corporate chef Patrick Rebholz with pastry chef Hedy Goldsmith ran the kitchen temporarily; Goldsmith later left after a disagreement about changing their working relationship; Norman van Aken subsequently took over on April 1 and Joe Mizzoni (formerly chef de cuisine at Stubborn Seed) has been added to the team, contributing dishes such as slow-cooked octopus in a tomato-chorizo sofrito, crispy-skin duck breast with mole roja and a charred poblano tamale, and an NY strip with habanero carrot purée — all amid earlier departures including lead sommelier Daniel Toral." - Olee Fowler