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Marea

LIFESTYLE, Living, Luxury, The Issue

Artful Collaborations

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Brazilian Interior Designer Joao Armentano and Paulo Bacchi, CEO of Artefacto join forces in the ultimate collaboration of high end interior design. By Angela Betancourt The phrase ‘art and life become one’ can inspire the imagination and conjure a variety of literal and figurative imagery and meanings. The Related Group sought to take this phrase and turn it into reality by doing what they do best; creating an ultra luxury condominium building that entices both praise and envy. The result is the Marea, South of Fifth’s final and captivating condominium. Meaning tide in Spanish, Marea’s name is very fitting considering its location near the Atlantic Ocean, Biscayne Bay and Miami Beach Marina. Marea was designed by the powerhouse team of Sieger Suarez Architects, Yabu Pushelburg (interior design), and Enzo Enea (landscape). They set out to capture Miami’s “uniquely glamorous fusion of art and design” and harmoniously incorporated original works of art by critically acclaimed contemporary artists in the common areas. Not surprisingly, there are hardly any units left at Marea and the last remaining penthouses are getting some extra VIP attention. The Related Group assembled another superstar team of designers to finish their last four penthouses which are going for upwards of $7 million. Brazilian Interior Designer Joao Armentano and Paulo Bacchi from the Brazilian luxury furniture manufacturer Artefacto, joined forces to create customized interiors for the penthouses and they define their designs as “a breathtaking fusion of European flair and Brazilian sensuality.” To celebrate this collaboration, The Related Group along with Krug Champagne hosted a private “Best of Brazil” event to unveil the designs. The renderings were showcased to a room full of VIPs which included Krug Champagne President & CEO Magareth Henriquez and the Executive Vice President of The Related Group Carlos Rosso. Guests enjoyed a variety of delectable appetizers and sipped on Krug Champagne as they toasted to the new designs and Armentano’s growing influence in the Miami market. Armentano’s practical, beautiful and intelligent style has made him one of the most sought after Brazilian designers and made him a perfect fit for this project. That evening Rosso appropriately described his work as “half bohemian and half luxury”. “We know that our buyers crave relaxed elegance and want to come home to a place of quiet luxury, which is exactly what he delivers,”said Rosso. His unique style combined with Artefacto’s established reputation for creating masterful work was exactly what The Related Group was looking for. “Working with Joao and Paulo was fantastic; they are both monumental names in Brazilian design. Bringing them to our team for this project really helped us tap into what our Brazilian buyers want,”added Rosso. The end results were incredibly detailed renderings that depicted rooms with exquisitely designed furniture, distinctive lighting, and a wide array of eclectic accessories; each perfectly placed to complete the room’s ambience. Future penthouse residences will find themselves in a spacious home that captures the vibrant spirit and relaxed luxury of Miami Beach. For Bacchi, this collaboration was an extremely rewarding experience. Working with talented designers like Armentano to or- chestrate a grand vision for a property like Marea represents the very essence of what he enjoys most about the work that he does. “Joao brings a fresh, sophisticated aesthetic to Miami. He uses vibrant tones and textures to infuse each space he envisions with a unique panache,” said Bacchi. Armentano’s experience working on this project was also very rewarding but very intense. It strengthened his existing bond between Artefacto and The Related Group. “The Related Group is one of the best groups around the world. I worked for them in Brazil and now in the USA. Their works are perfect,” said Armentano. “Artefacto is like my second home. Mr. Paulo Bacchi is doing a very important and good job. I love their designs and the quality.” Armentano knows good design and quality when he sees it. He’s been developing architectural projects, and interior decoration in the residential, commercial, corporate, and hospitality segments for more than 30 years. His works have been featured in prominent magazines, books, and exhibits and he is considered a design super star in his native Brazil. Now the US is starting to catch on. Armentano ‘s expansion to Miami first occurred when Bacchi brought him along with fellow Brazilian designer Debora Aguiar to work on other luxury developments like Paraiso Bay and 1 Hotel & Homes. Becoming a designer was more of an involuntary act than it was a conscience decision; his career chose him. He remembers always being drawn to objects with natural lines and his mind was always looking for ways to improve on things that would make living life better. A career in design came naturally and till this day he takes pride in expressing that he has never ‘worked’ a day in his life. Even Armentano’s idea of ‘free time’ still involves ‘work’. “I love to go to my office and go around construction sites. This is my life, this is my pleasure,” he said. He prefers to be at work where he can generate new ideas, embrace new projects, and face new challenges. Armentano draws inspiration from his surroundings and believes that artists have to keep an eye open for the special moments and opportunities that can evolve into fresh new ideas. “We are always looking for a special moment. Naturally I’m very lucky! I have several special moments in my life; sunsets, sunrises, friends, birds, and the perfect family. Thank God! I’m so lucky to have these special conditions. So it’s easy to create, to make something special, and to work with pleasure. It’s the perfect way,” said Armentano. Armentano has big dreams for the future and will continuously tap into special moments for future projects. Though he doesn’t have something specific he would like to work on next; the bigger picture of what he envisions will serve a greater and noble purpose. “You know, we live in a very big world. My dream (and I think

Culinary, The Issue

Bocce Bar’s Newest Acquisition, Chef Daniel Tackett

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By Nycole Sariol Change 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. Change was inevitable upon Tackett’s arrival, yet he still wanted to embrace Balloo’s ideology of simplicity, keeping true to authentic Italian culture and tradition. However, just because simplicity is the inferred style of cooking under Tackett’s reign, his dishes are nowhere near meager. The first area he sought to jump start on the menu was dinner with flavor- laden dishes like the Gnocchetti Sardi Al Negro, a plate ingratiated by black squid-ink, durum-wheat pasta, enriched with tomato-grazed baby octopus and calamari, and bedashed with bread crumbs and basil, which may have been imbued by his time spent at Marea. Chef Tackett says, “It’s kind of that answer to Fra Diavolo – a good depth of flavor from cooking the octopus in the tomato, which also helps tenderizes.” His next area of transformation: “We’re gearing up for the lunch menu changes.” A rally of tasting and testing has been undergoing in order to summon exceptional newcomers to his menu. And though no specifics have been disclosed thus far, experimentation guarantees a menu of candidates beyond reproach. The lunch and dinner menus maybe receiving ongoing facelifts, but there is one particular attribute at Bocce Bar Tackett thinks is perfect just the way it is: the establishment’s design. “Right when you walk up to it, the olive tree in front makes a statement,” Chef Daniel speaks of Bocce’s most unique import hailing all the way from Italy. “I love how the tiles are broken up with the concrete in the flooring, the tall ceilings, giving the space a little bit of an industrial look,” he continues on with enamored words. “Character is definitely there, naturally.”   Artisanal nuances awash the restaurant like exposed wooden beams, mismatched chairs, and polished wooden pews. But perhaps the trait that sets the tone at Bocce the most is, of course, the bocce-ball court, where sober and befuddled patrons alike find their only source of authentic, Italian entertainment in Miami, paying homage to the Ancient Roman predecessor of modern-day bowling. But Chef Daniel is being kept entertained with a new game of his own: the wood oven. “I’m learning to play with it; that’s new for me,” he admits, while charred-smoke from the oven in the back now wafts in front of his face. Uncharted machinery can be daunting to crack, but Chef Daniel fears not of the fiery cave – in fact, he embraces it. “We’re actually cooking with beets and the ash that’s left over,” he says. “We let the beet cook through those hot embers of the ash, so it gives it a very subtle, smoky flavor.” Mastering how to tame and play nice with a scorching wood oven is one thing, but composing a thriving restaurant within Midtown’s epicenter and keeping it that way, is a whole different bocce- ball game. “With restaurants, we grow, we change, we evolve, and we progress. It’s like a living breathing thing – like a child,” Tackett emphasizes on nursing his pride and joy from infancy to adulthood. “We have to constantly educate ourselves, educate our staff, learn through trial and error, and listen to what the public wants.” Located at 3252 Northeast 1st Avenue Miami, Fl 33137 Tel: (786) 245-6211 Click here to view post on the Sept/Oct 2014 issue.

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