Chef Shots: Joe Isidori

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Harbour's chef lets us snoop through his personal photo album

Harbour's arctic char with grapefruit, radish, scallion, chervil, grapefruit gelee, cured salmon roe and yuzu emulsion

Harbour's Kona Kampachi crudo with La Quercia ham, melon, arugula, Meyer lemon and crawfish

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Nemo Restaurant, Miami; 2000

Credit:Courtesy of Joe Isidori

"Me just hanging out, with two cooks. Miami was where I developed my style of cooking because I was able to incorporate bold flavors in a very light fashion and embrace the seafood world. It was where I found my palate and the direction I wanted to go with my repertoire—I was really honing in on one particular kind of cuisine, which was light and bold and refreshing, which I've now fortified into what I do today. "