Constellation Culinary Group Welcomes Valeri Fuentes as Executive Chef at Verde at Pérez Art Museum Miami
Constellation Culinary Group announced the appointment of Valeri Fuentes as executive chef at Verde, the waterfront restaurant at Pérez Art Museum Miami (PAMM). Fuentes spearheads the food and beverage program at PAMM, including curating menus for Verde and all special events catered by Constellation Culinary Group.
Executive Chef Valeri Fuentes
Constellation Culinary Group announced the appointment of Valeri Fuentes as executive chef at Verde, the waterfront restaurant at Pérez Art Museum Miami (PAMM). Fuentes spearheads the food and beverage program at PAMM, including curating menus for Verde and all special events catered by Constellation Culinary Group.
Fuentes previously served as chef de cuisine at Constellation Culinary Group for events like Formula 1 and singer-songwriter Mark Anthony’s wedding in Miami, where she brought a dynamic and creative touch to every dish while drawing inspiration from the city’s diverse Latin American influences. Prior to this, she honed her skills at prestigious establishments in Patagonia, Caracas, Miami and Buenos Aires, including Elena at the Four Seasons Hotel and Orilla by Fernando Trocca.
“It’s an honor to join Verde’s exceptional team as executive chef and bring a fresh vision to the forefront of its culinary offerings,” said Fuentes. “Stepping into this role, my goal is to craft dishes that celebrate the richness of local ingredients, highlighting the flavors of Miami’s cultural melting pot and the vibrant works of art within the museum.”
To add her own culinary style to Verde’s menu, Fuentes has debuted a new seasonal menu inspired by PAMM’s current exhibition José Parlá: Homecoming. The menu features a special QR code that diners can scan to view images of the artwork that inspired each dish.
Inspired by “Homecoming (Before Time, the First Migrations),” the Mojito Cuban Tiradito ($19) is an artistic starter featuring mahi-mahi, mint oil, lemongrass, Cubanelle pepper, shallots, cucumber, jalapeño, celery and mojito jello shots. The Mango Salmon ($34), inspired by Parlá’s “Return to Miami’s Ancestral Circle,” is a pan-seared salmon entrée served with Tajín-roasted mango sauce, soy-glazed baby carrots, garlic chips and wasabi oil. Complete the meal with the Dragon Fruit Key Lime Mousse ($17), inspired by “Rorschach Polyrhythm,” featuring white chocolate milk crumbles, dragon fruit and raspberry coulis, and a pink oblea.
Mojito Cuban Tiradito (Inspired by “Homecoming (Before Time, the First Migrations)”)
“Homecoming (Before Time, the First Migrations)” - Photo Credits: World Red Eye
Mango Salmon (Inspired by "Return to Miami’s Ancestral Circle")
"Return to Miami’s Ancestral Circle" - Photo Credits: World Red Eye
Dragon Fruit Key Lime Mousse (Inspired by "Rorschach Polyrhythm")
"Rorschach Polyrhythm"
The menu also features new small plates, including Butternut Squash & Chorizo Arancini ($16), with crispy Brussels sprouts, fontina cheese and romesco sauce; The Artist’s Palette ($19), truffle turmeric hummus, beet tzatziki and baba ghanoush with a side of za’atar flatbread; crispy Brussels Sprouts ($16), with lemon juice, pecorino cheese and spicy mayo; and Roasted Tomato Soup ($14), topped with basil oil and an oversized Parmesan tuile.
Reimagined larger plates include the Mediterranean Sea Bream ($34), tail-on fish gratin, which now features panko, Parmesan cheese, caramelized lemon and chimichurri served with a frisée salad.
Receiving a seasonal makeover, the Pérez Chopped Salad ($19) now features shaved blue cheese, candy beets, toasted pistachios, Castelfranco radicchio, frisée and baby gem lettuce, orange segments, pomegranate seeds, fennel and orange vinaigrette. The Kale & Brussels Caesar ($19) is sure to become a local favorite, with plantain croutons, red onion, lemon zest, pecorino and a creamy Caesar avocado dressing.
Joining Verde’s selection of pizzas is the ’Nduja ($20), topped with tomato sugo, pork chorizo, chili honey, ricotta and fresh mozzarella, and the Charred Maitake Mushroom ($22), with garlic crema, lemon vinaigrette, watercress and garlic chips.
Lavender Pavlova
Black Pepper Chocolate Ice Cream
For dessert, the Lavender Pavlova ($16) features lavender meringue, lemon whipped cream, blackberry compote, toasted coconut and fresh forest berries. The Black Pepper Chocolate Ice Cream ($16) is a flavor bomb, with kumquat preserves and dehydrated oranges drizzled with coffee syrup and dusted with cacao.
Verde is open Thursday from 11 a.m. to 8 p.m. and Friday through Monday from 11 a.m. to 4 p.m. Verde’s Bistro Bar, which offers grab-and-go snacks, is open Thursday from 11 a.m. to 8:30 p.m. and Friday through Monday from 11 a.m. to 5:30 p.m.
For more information, visit pamm.org/dining or follow @verdemiami on Instagram.