The Collab, a Global Culinary Experience by Chef Nicolas Mazier, to Open at Thesis Hotel
The Collab, a Global Culinary Experience by Chef Nicolas Mazier, to Open at Thesis Hotel
The Collab, a Global Culinary Experience by Chef Nicolas Mazier, to Open at Thesis Hotel
The Collab, a Global Culinary Experience by Chef Nicolas Mazier, to Open at Thesis Hotel
Imagine your neighbor is a professionally trained chef who has traveled the world, perfecting recipes and finding inspiration from his global experiences. He invites you and some close friends to enjoy a gastronomic adventure in his dining room, complete with carefully crafted cocktails, cultural immersions, and curated live music. This welcoming, lively atmosphere is what you’ll find while dining at Executive Chef Nicolas Mazier’s new concept, The Collab, inside the THesis Hotel in Coral Gables when it opens to the public on April 4. It’s a great place to unwind and grab post-work drinks just as much as it’s a spot to feed the senses and enjoy an exceptional meal with loved ones.
“The Collab is a place where neighbors and friends can gather to enjoy a unique spin on international cuisine with bold flavors and innovative techniques,” shares Chef Nico. As a culinary enthusiast with a lifelong connection to the world of food and restaurants, his passion for cooking blossomed during frequent visits to his uncle’s classic French restaurant in the countryside. Rooted in a love for family cooking, Chef Nico carries this tradition forward, integrating his uncle’s cherished foie gras torchon recipe into almost every restaurant where he showcases his culinary skills today.
At The Collab, Chef Nico’s culinary voyage weaves through Mediterranean and Asian flavors, each dish a chapter in his remarkable story, starting with Lycée Régional Hôtelier Jean-Paul Passedat in Marseille, where he dedicated six years to mastering and refining his culinary prowess before gaining real-life experience under Chef Dominique Frerard at Le Trois Forts at Sofitel Marseille. After moving to Miami for new perspectives outside of France, Chef Nico assumed leadership at Nobu in 2010, steering the brand to new heights, opening new Nobu concepts in Australia, the Philippines, Las Vegas, and Miami before crafting the famed MediterrAsian concept, MILA. Each stop and experience of his career embodies the essence of The Collab — a testament to Chef Nico’s eclectic journey, where global influences intertwine to create a menu of shareable plates and lighter fare infused with seasonal ingredients.
In homage to the diversity of culinary traditions, The Collab breathes life into a rich tapestry of flavors through its carefully crafted menu of visually appealing small bites designed for sharing. Guests can start their meal with options, including “Kusshi” West Coast Oyster, served with a fresh green apple and shallot mignonette, or the light and clean Salmon Sashimi, wrapped around Asian pear, served with blood orange dressing and apple chutney with lime. Opt for the tender Spanish Octopus, braised then grilled to perfection, accompanied by a hazelnut piquillo emulsion and lime crema. The Croquettes, a delightful blend of blue crab and corn, are elevated with aji amarillo aioli and caviar over a bed of fresh Parmigiano. Guests can continue their culinary journey with the Wagyu Tartare, prepared with black garlic, truffle aioli, and pickled mustard seeds, served with a bao bun, or the Grilled Branzino, served with crispy capers and a sage soy vinaigrette. The menu also offers various vegetable-forward options, including the savory Oven-Roasted Leek, a modern version of the traditional French dish Poireaux Vinaigrette, beautifully prepared over an open flame and topped with miso aioli, crispy leeks, and niçoise tapenade vinaigrette, or the roasted Baby Corn, served with sweet demi, chili powder and freshly shaved cheese. Guests can conclude their culinary experience with the “Basque” Cheesecake A La Mode, a creamy delight satisfying any sweet tooth.
The Collab will also feature an extensive selection of craft cocktails carefully curated to complement Chef Nico’s clean, fresh flavors, including the Cosmic Cosmo, which infuses Atian Gin with botanicals and yuzu for a tangy flavor, complemented by the citrus flavors of orange cordial and cranberry, all enhanced with a touch of stardust. Throughout the week, a robust live music program, including a resident vinyl DJ, jazz trios, and more, will set the tone with sophisticated, upbeat vibes, transforming from a lively restaurant to a sultry lounge throughout the evening.
The THesis Hotel, a lifestyle hotel in Coral Gables known for its chef-driven culinary program and experiential food and beverage activations, will introduce the new concept nestled in the hotel lobby on April 4. Join The Collab for a grand opening celebration April 4, 5 and 6, featuring live entertainment, surprise tastings, and more; reservations available on OpenTable. The Collab is located inside THesis Hotel at 1350 S. Dixie Highway in Coral Gables and will be open daily from 5:30 p.m. to midnight. For more information, visit thecollabmiami.com, call 305.667.6766, or follow on Instagram.
