Revered as the heart of Miami, luxury restaurant MILA serves a true multi-Michelin, Miami and “MediterrAsian” experience.
Miami Beach has a distinct aura that’s been defined by gorgeous weather, diverse personalities, and generations of iconic pop culture moments. From Tony Montana to the Art Deco scene, Miami Beach has a DNA that imprints itself on the hearts and minds of all who reside in and visit. MILA has the same effect. From the moment guests enter, there is a dramatic shift, a palpable feeling of slowing down and becoming present. With its striking interiors and exceptional service, the rooftop restaurant creates that Miami feeling of escape, of having fun in the sun. Although they have an elite culinary arsenal under the helm of 26-time Michelin-awarded Chef Michaël Michaelidis and Corporate Chef Joshua Walls, hospitality is not just about food. It is about relevance, energy and how a place makes people feel.
Rather than chasing glory, they let the public define them based on the guest experience. The verdict? Well, MILA has become the highest-grossing independent restaurant in the United States.
Riviera Dining Group Founder & CEO Gregory Galy sat down with Dolce for this summer’s exclusive to discuss MILA and its ability to marvel.
Q: What inspired the inception of MILA?
A: The concept came from identifying a gap in the market. Mediterranean and Asian cuisines were both leading in the luxury dining space, but they existed independently. The goal was to bring those two influences together in a way that felt considered and authentic. At the same time, the ambition was to create something beyond a traditional restaurant, a destination that feels immersive and transportive. That thinking ultimately shaped not just the culinary identity but the broader experience as a whole.
Q: How does the particular location of MILA contribute to its overall energy and atmosphere?
A: Miami Beach is fundamental to the concept. It is a place where dining, nightlife and international culture naturally intersect, which allows us to operate across multiple layers of experience within one destination. The rooftop setting reinforces that. It creates an open, elevated environment that evolves throughout the evening, starting with a more refined dining experience and transitioning into a more energetic atmosphere as the night progresses. That progression is very specific to Miami, and it allows the full ecosystem of MILA to function in a way that feels organic rather than forced.
Q: What makes MILA special and distinct?
A: MILA is not designed as a standalone restaurant; it is built as a multi-dimensional destination. At its core is the rooftop MediterrAsian restaurant, but the experience extends beyond that into several distinct layers: MILA Lounge, which carries the energy later into the evening; MILA Omakase, an intimate 10-seat counter focused on precision and craftsmanship; and MILA MM, a private members’ space that adds another level of exclusivity. What makes it distinct is how these elements come together as one cohesive environment. Cuisine, design, music and energy are all developed in parallel, not in isolation. Every detail is intentional, from the pacing of the service to how the atmosphere evolves throughout the evening. That level of integration is what sets MILA apart.
Q: The concept blends Mediterranean and Japanese influences into what you call “MediterrAsian” cuisine. How did your travels and personal experiences shape this unique culinary identity?
A: Growing up in the south of France, I was surrounded by a culture where food, art and lifestyle are closely connected. Through travel, I developed a strong appreciation for Japanese precision and discipline. MediterrAsian cuisine reflects that combination. It brings together Mediterranean warmth and generosity with Japanese technique and restraint. It is not about fusion for novelty but about creating balance between two distinct culinary philosophies.
Q: Looking ahead, how do you plan to preserve MILA’s sense of exclusivity and innovation as the brand continues to grow and attract an increasingly international clientele?
A: Growth requires discipline. The priority is to expand with intention rather than speed and to ensure that every new location reflects the same level of precision, consistency and attention to detail that defines MILA today. We are actively exploring a select number of global markets, including cities, like New York, Los Angeles, Las Vegas and Dubai, where there is a strong alignment with our approach to experiential hospitality. The focus is not just on entering new markets but on contributing something meaningful to each one. Maintaining control over the experience is key to preserving exclusivity, while continuous evolution ensures the concept remains relevant. The challenge is balancing both, and that is where our focus remains.
