If you’re looking for an ever-evolving menu filled with meticulously plated cuisine using locally sourced ingredients, Jeremy Ford’s Michelin-starred Stubborn Seed is the place to go in Miami. The chef-forward menu is filled with fun, creative dishes like cacio e pepe puffs and torched tuna, decorated lovingly with herbs and edible flowers.

The Heart of Stubborn Seed

Originally designed to be a neighborhood restaurant with a tasting menu option, Stubborn Seed was always a dream for Jeremy Ford. “We felt like the South of Fifth neighborhood had every other style of food—from Italian to steak to Mediterranean and sushi,” says Ford.

While it’s definitely a neighborhood spot, it’s an elevated dining experience that makes you want to celebrate milestones, anniversaries, and life in general. Mirroring Ford’s bright and happy personality, his cooking philosophy revolves around locally sourced ingredients, put together to create breathtaking works of art that are just as delicious as they are beautiful. “I’ve always focused on a menu that involves local farms,” says Ford, who recently built his own 5.5-acre farm in Miami’s Homestead neighborhood—aptly named Ford’s Farm. “I love being able to incorporate these beautiful products with fun and new techniques in an ever-evolving restaurant.”

The restaurant itself boasts a large open kitchen that’s visible to guests via a massive glass window, where nearly every aspect of the cooking process can be seen. “We're always pushing to try something a little bit dangerous, fun, and new,” says Ford. “Sometimes we win, sometimes we lose, so it's a very test-style kitchen, where a lot of new ingredients are up for experimentation.” Stubborn Seed is the result of Ford’s unrelenting passion and his unapologetic approach. The 78-seat restaurant is equal parts intimate and welcoming, with a large bar and cozy tables that all face the open kitchen.

Every detail, every flavor, and every moment is magically curated to lead guests on an extraordinary culinary journey. Though the menu is constantly changing, guests can look forward to an array of vegetable-forward dishes, freshly baked breads, and savory pastries (cacio e pepe puffs are a fan favorite). The menu also features rich, meaty proteins (dry-aged Crescent Farm duck), and, without a doubt, at least one preparation of foie gras (like a honeynut squash and foie gras tart)—Ford’s absolute favorite dish. Each seasonal dish is a testament to Ford's dedication to high-quality ingredients and culinary artistry.

While à la carte is often available, the Chef’s Tasting Menu is the way to go, allowing Ford and his team to lead the way.

The Chef

Jeremy Ford developed a love for cooking at a very young age. From watching The Galloping Gourmet on television to spending time in the kitchen with his grandmother, Ford was always enamored with the idea of cooking, specifically when it came to fine dining. “I loved how the Galloping Gourmet was so enthusiastic about the dishes he would try, and then he'd go home and try to recreate them,” says Ford, who knew instantly that he wanted to do the same. His influence definitely rubbed off, because if you were to meet Ford in person, you’d immediately pick up on his outgoing and excitable nature as he’s always bright and full of energy.

He worked a few odd jobs before landing a gig at the age of 16 cooking at Matthew’s, a four-diamond Mediterranean-style restaurant, in his hometown of Jacksonville, Florida. “It’s where I learned how to properly cook shellfish, and to mise en place my station, and how to wrap a container perfectly,” says Ford. “All of my basic fine dining moments were taught to me there.”

Next, he moved to Los Angeles, training under Christophe Émé at L’Orangerie, where he was introduced to French techniques. He then honed his seafood skills at Patina Restaurant under Joachim Splichal while manning the fish station.

After five years with Max, Ford became executive chef at Jean-Georges Vongerichten’s Matador Room at The Miami Beach EDITION, which opened to rave reviews in 2014. Two years later, he competed on Top Chef and won Season 13.

Following his Top Chef win, Ford partnered with Miami’s Grove Bay Hospitality Group to open Stubborn Seed in 2017. With a menu that’s heavily focused on season fare, using as many locally sourced ingredients as possible, Ford has made a name for himself as one of Miami’s most talented chefs. The menu at Stubborn Seed evolves regularly, featuring standout dishes such as housemade ricotta gnudi with Aleppo confit squash, hazelnut 'everything' crumble, winter truffle, and caramelized onion under a Manchego umami foam, as well as torched tuna tartare garnished with handpicked herbs and flowers. Building on the success of Stubborn Seed, Ford opened a second location in February 2025 at Resorts World Las Vegas.

In 2022, Ford was named a semi-finalist for a James Beard Foundation Awards in the category of “Best Chef: South”. Later that year, the Michelin Guide debuted in Florida, awarding Stubborn Seed a Michelin star, which it has retained for three consecutive years. Stubborn Seed also received FSR Magazine’s inaugural award for being recognized as one of America’s Top 50 Independent Restaurants of 2023. In 2024, the restaurant also earned the AAA Four Diamond Recognition for the Four Cs: Cleanliness, Comfort, Cuisine, and Consistency.

In addition to Stubborn Seed and Ford’s Farm, Ford is also the chef behind The Butcher’s Club at the PGA National Resort in Palm Beach Gardens and the newly opened Salt & Ash at Hawk’s Cay Resort in Duck Key, Florida.

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