Daniel Tackett Chef By Nycole Sariol C BOCCE BAR’S NEWEST AND MOST VALUABLE ACQUISITION hange can be stifling. Oftentimes, it can induce a sense of anguish, unavoidable doubt, and a medley of “what ifs.” But on the knife-and-fork scene, as far as Miami is concerned, change is welcomed with open arms – Bocce Bar’s newest addition, Chef Daniel Tackett can certainly attest to that. At its inception late of last year, the Midtown grub-hub, responsible for awakening all six senses by way of traditional Italian cuisine, was first steered by non-other than the 305’s most beloved restaurateur of Sugarcane Raw Bar and Grill, Chef Timon Balloo. And when news came that Balloo would be handing his second “child” over to the then New York-based chef, Daniel Tackett, to helm the kitchen, questions pertaining to the inconclusive outcome of the eight-month old restaurant and its menus were bound to ensue. Though his departure from Bocce to focus full-time on his first love, Sugarcane, came as bit of a surprise, Balloo, alongside partners, Samba Brands Management, chose the right man with the same size foot to fill his shoes. And while Tackett may be the new-kid-on-the-block with only eight weeks of being apart of Miami’s food scene underneath his belt, by no means is he a novice to the art of Italian cuisine. The now executive chef has sizable bragging rights, as former sous chef under the guidance of James Beard Award Winner Michael White at places like Alto and seafood haven, Marea, amid the unruly streets of New York City. Tackett also has the liberty to humbly boast about adding Scarpetta New York to his dense repertoire. But contrary to popular belief, Chef Tackett is no stranger to cooking up Italian signatures in South Florida. In fact, Tackett spent one whole summer lending a deft hand in the kitchen of Giovanni Rocchio at Valentino’s Cucina Italiana in Fort Lauderdale, earning him South Florida street cred amongst Miami’s best. And since being dubbed big-man-in-charge at Bocce, Tackett now has free range to integrate his past to coincide seamlessly with his present, tweaking-up Bocce’s menu – namely, towards more “seafood-centric” offerings. CULINARY MIAMI SHOOT MAGAZINE 47