Evan Burgess and Osmel Gonzalez
EntreNos | Miami Shores, FL
May 2025
After moving to Miami from Cuba at 22, Osmel Gonzalez taught himself to cook while working odd jobs around the city. He then launched a small catering company with his brother and learned English with the hopes of pursuing a career in finance. But, after getting a taste for life in the kitchen, he decided to enroll in culinary school instead. Gonzalez graduated from the Miami Culinary Institute and joined the team at Matador Room by Chef Jean-Georges Vongerichten, working his way through all the stations over the next two years. The experience led him to a six-month internship at Disfrutar in Barcelona, where he studied molecular gastronomy and Spanish cuisine before heading to La Botica in Matapozuelos, Spain. In 2019, Gonzalez moved to California to work at SingleThread, spending time on the farm during the pandemic and working his way up from line cook to sous chef. When he returned to Miami in 2022, Rising Stars alum Michael Beltran offered him the chef de cuisine role at Ariete.
Evan Burgess first found his way into the kitchen as a teenager. By the time he graduated from high school, cooking was all he wanted to do. In 2016, he moved to Miami and joined the team at Alter, working through all the stations and learning from Rising Stars alum Brad Kilgore. Two years later, he moved to Chicago and started working at Rising Stars alum Lee Wolen’s Boka. He moved back to Miami right before the pandemic, and, once lockdown restrictions were lifted, got a job at Ariete. At the Cuban-inspired restaurant, he worked his way up to executive sous chef and forged a lasting friendship with Gonzalez.
The duo bonded over their love for local produce and decided to set out on their own. In 2023, Burgess and Gonzalez started EntreNos, a residency at Tinta y Café. Since opening, they have created a program that promotes the breadth of Florida’s produce, livestock, and seafood through creative, refined, and globally inspired dishes like their dry-aged ribeye with fried yuca, fermented okra, kohlrabi sauerkraut, pickled turnips, pistachio dukkah, chile crisp, fermented ají dulce, and charred scallion béarnaise.
