John Kreidich

qui maxime distinctio

A New Yorker, born and raised, Chef John Kreidich found his love for Italian cuisine through his Italian grandparents. Constantly in the kitchen with his grandmother or the garden with his grandfather. Kreidich attended the New York Institute of Technology to study Hotel Management and upon graduation in 2006 he moved back to New York City where he spent his time working in various small restaurants. Ultimately deciding to further pursue his passion for the restaurant industry, Kreidich moved to Florence, Italy where he received additional schooling for the culinary arts at Instituto Lorenzo de Medici. In 2013, Kreidich relocated to Miami where he began working under Chef Andrew Carmelini at the W Hotel’s The Dutch. After two years at The Dutch Miami, Kreidich returned to New York to work under Carmelini at his various New York restaurants, including The Dutch New York and Little Park at The Smyth Hotel. He assisted Carmelini with the opening of his three restaurants at The William Vale Hotel in Brooklyn, NY. Serving as the Sous Chef, Kreidich oversaw the hotel’s Southern Italian restaurant, Leuca. In 2017, Kreidich returned to Miami where he opened Chef Laurent Tourondel’s The Alley at The Betsy Hotel as Chef de Cuisine. Now in his current position as Chef de Cuisine at Macchialina, deemed “Best Italian Restaurant in Florida” by The Daily Meal in 2018, Kreidich will bring his passionate and perfectionist persona to the kitchen; while continuing to uphold the quality of the rustic Italian eatery’s creative and rich cuisine.

Gabriela Ospina

"I have quite a few favorite dishes but the short list is Leche de Tigre, Buffalo Wings, and a spicy Spaghetti Pomodoro with fresh basil. I could, and have, eaten these dishes multiple times a week and have never gotten over them. Anything with salt, acid, and heat does it for me!"

Michael Pirolo

"For me, the perfect dish is spaghetti con vongole. I never tire of eating it. There is such a wonderfully delicate balance between the sweetness of the garlic, the brininess of the clams and the heat you get in the back of your throat from the peperoncino. Oh, and don't skimp on the clams, I don't want to even be able to see the spaghetti before I've eaten 10 clams."

Jennifer Chaefsky

"I love whole fish, salt crusted and/or fire roasted. I love picking around the head and getting every morsel from the bones. There's something so satisfying about it."

Jacqueline Pirolo

"I can eat pasta every single day. I couldn't possibly choose one, but in my top 3 would be orecchiette with broccoli rabe along side a glass of timorasso."

John Kreidich

"Spaghetti Aglio e Olio. BBQ Ribs. One of those would be nice before I meet my maker, but I don't want them served together. Oh, and the ribs need to be wet/sticky bbq."