Reuven Sugarman

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Reuven Sugarman is the corporate chef at Buns & Buns, the newly opened, globally-inspired restaurant in South Miami, Florida. The chef's passion for the culinary arts and his dedication to serving the freshest ingredients are a perfect match for the restaurant's over-the-counter concept, offering fine dining cuisine at an accessible price. Chef Sugarman brings to Buns & Buns more than 15 years of commercial kitchen experience, having helmed the kitchen at the critically-acclaimed steakhouse, Toro Toro at InterContinental Miami prior to joining the Buns & Buns team.

Born in 1983 in Philadelphia, Pennsylvania, Sugarman always dreamed of being a chef. His inspiration stemmed from volunteering at local soup kitchens with his mother as a child. His dream started to become reality when he got a job at Anthony's Trattoria in Reading, Pennsylvania as a bus boy in September 1998. His desire and dedication enabled him to work his way up through a myriad of kitchen positions to sous chef. While there, the budding chef realized he wanted the finest culinary education available, Thus, he attended the Culinary Institute of America and earned his Associate's degree of arts in 2004. He relocated to South Florida, and from 2004 – 2006, he worked with the legendary James Beard Award-winning chef Norman Van Aken as sous chef of his landmark Coral Gables restaurant, Norman's.

Falling in love with Miami, Chef Sugarman did a stint as sous chef at the critically-acclaimed Restaurant Brana, in Coral Gables, from July 2006 – January 2007 and went on to accept the position of Chef de Cuisine at the iconic Raleigh Hotel where he served in that position through June 2008. From September 2008 – June 2009, he was brought in as sous chef garde manger at the iconic Fontainebleau Miami Beach and from June 2009 – May 2010 was executive sous chef at Solea Restaurant at the W Hotel in South Beach, which received a James Beard nomination as "Best New Restaurant," in 2010.

In January of 2012, renowned chef Richard Sandoval tapped Sugarman to run the kitchen at Toro Toro. Prior to joining Sandoval's team, from September 2010 to January 2012, Chef Sugarman was executive chef at the wildly popular Cuba Libre Restaurant & Rum Bar in Washington D.C., where he trained under talented James Beard Award-winning chef Guillermo Pernot.

Now as corporate chef of Buns & Buns, Sugarman has created a vibrant, globally-inspired menu bursting with distinctive flavors, fresh ingredients and savory spices in the heart of South Miami's burgeoning business district.

Reuven Sugarman is the corporate chef at Buns & Buns, the newly opened, globally-inspired restaurant in South Miami, Florida. The chef's passion for the culinary arts and his dedication to serving the freshest ingredients are a perfect match for the restaurant's over-the-counter concept, offering fine dining cuisine at an accessible price. Chef Sugarman brings to Buns & Buns more than 15 years of commercial kitchen experience, having helmed the kitchen at the critically-acclaimed steakhouse, Toro Toro at InterContinental Miami prior to joining the Buns & Buns team.

Born in 1983 in Philadelphia, Pennsylvania, Sugarman always dreamed of being a chef. His inspiration stemmed from volunteering at local soup kitchens with his mother as a child. His dream started to become reality when he got a job at Anthony's Trattoria in Reading, Pennsylvania as a bus boy in September 1998. His desire and dedication enabled him to work his way up through a myriad of kitchen positions to sous chef. While there, the budding chef realized he wanted the finest culinary education available, Thus, he attended the Culinary Institute of America and earned his Associate's degree of arts in 2004. He relocated to South Florida, and from 2004 – 2006, he worked with the legendary James Beard Award-winning chef Norman Van Aken as sous chef of his landmark Coral Gables restaurant, Norman's.

Falling in love with Miami, Chef Sugarman did a stint as sous chef at the critically-acclaimed Restaurant Brana, in Coral Gables, from July 2006 – January 2007 and went on to accept the position of Chef de Cuisine at the iconic Raleigh Hotel where he served in that position through June 2008. From September 2008 – June 2009, he was brought in as sous chef garde manger at the iconic Fontainebleau Miami Beach and from June 2009 – May 2010 was executive sous chef at Solea Restaurant at the W Hotel in South Beach, which received a James Beard nomination as "Best New Restaurant," in 2010.

In January of 2012, renowned chef Richard Sandoval tapped Sugarman to run the kitchen at Toro Toro. Prior to joining Sandoval's team, from September 2010 to January 2012, Chef Sugarman was executive chef at the wildly popular Cuba Libre Restaurant & Rum Bar in Washington D.C., where he trained under talented James Beard Award-winning chef Guillermo Pernot.

Now as corporate chef of Buns & Buns, Sugarman has created a vibrant, globally-inspired menu bursting with distinctive flavors, fresh ingredients and savory spices in the heart of South Miami's burgeoning business district.