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

"Those are my two sous-chefs. One of them is Michael Abruzese, my best friend, and then other one is Simon Stojanivic, [who is now] chef de cuisine of Michael's Genuine Food & Drink in Miami. And that's their reaction to me telling them, 'OK boys, we have 900 covers on the books tonight.' It gets a little crazy."