Delilah Miami, the alluring supper club by The h.wood Group, announces the appointment of Mitchell Hesse as executive chef. Known for his nuanced cooking style, Hesse brings a fresh perspective to the kitchen that blends Mediterranean, Japanese and Persian flavors into modern, shareable dishes.
“There’s something magnetic about Delilah: the energy, the style, the feeling you get when you walk into the room,” said Hesse. “It’s an exciting challenge to match that ambience on the plate. I want Delilah to be a place guests come often—not just for celebrations but for meals they know will deliver every time.”
Hesse plans to rotate the menu quarterly, adding seasonally driven items and specials to match the energy of Miami and the rhythm of the dining room. Guests can expect a slate of dishes in the coming weeks, including a reimagined Seafood Tower, Grilled Red Snapper with summer caponata and clams, Lobster Rigatoni, cauliflower with pomegranate molasses, and a tomato, watermelon and mozzarella salad. “I’m not here to plate with tweezers,” he said. “I want dishes that are approachable—elegant but never fussy.”
Hesse’s love of food began in his hometown, Perth, Australia, where he was inspired by his grandmother’s baking and early experiences around open-fire Greek cooking. At 16, he started a culinary apprenticeship, earning his chef title before age 20. His career spans roles in the high-energy kitchens of London’s Zuma Group and leadership posts at Novikov, COTE Miami, 50 Eggs and, most recently, Queen Miami Beach. After 11 years in Miami, he brings a grounded, hospitality-first mindset to Delilah’s kitchen, aiming to create food that reflects how today’s guests want to eat.
Delilah Miami is located at 301 Brickell Key Blvd. in Brickell, Miami. It is open Tuesday through Saturday from 6 p.m. to late, with reservations available via SevenRooms. For more information, follow @delilahmiami and @hwoodgroup on Instagram.