With the recent liquidation sale at the closed Delano, the still vacant Raleigh, and today’s news of the impending demolition of the Deauville, the era of classic Art Deco and Mid Century Modern hotels on Miami Beach seems to be wavering on the brink.

But not so at the Fontainebleau. Still the crown jewel on Miami Beach, the Fontainebleau shines as a reminder that class and luxury still can reign successfully.

On a Friday afternoon, I had the opportunity to spend time with the Fontainebleau’s Executive Director of Food and Beverage, John Riccardo. Seated comfortably in the newly redesigned Bleau Bar (at the approximate cost of $6.0 million), we chatted all things food, wine and spirits with a little tossed in about the current state of hospitality, Frank Sinatra, and local politics.

But my first question was about COVID and how the Fontainebleau, like so many other hotels who were shuttered for months fared. The picture was not rosy, furloughed workers, canceled weddings and conferences, empty rooms, bars and restaurants and when finally they were allowed to reopen, room rates needed to be at such a reduction just to try and fill rooms and recover some of the losses from being closed for 2 months.

Now, almost 3 years later, the Fontainebleau is once again bustling and John was excited about the plans for the future which in addition to the gorgeous redesigned lobby bar include 2 new restaurant concepts in planning stages and the construction of a multi-million dollar luxury conference center adjacent to the property with a skybridge connecting it to the hotel.

For over a decade, John Riccardo has served as the driving force at the Fontainebleau. This past year, he saw explosive growth shattering beverage numbers by over 60%.

John first arrived in Miami in the early 1980’s first at Normans, and then at Bourbon Steak by Michael Mina at the JW Marriott Turnberry building out an award-winning wine program. Joining the Fontainebleau in 2013, he took on the task of building not only a premier luxury hotel food and beverage program but also a unique culture of education, food quality and safety standards, and relationships with staff, vendors, and guests alike.

MIAbites: How has hospitality changed during and since COVID?

John: So much has changed. Being closed was devastating for so many in hospitality. Now we are dealing with the breakdown in the supply chain which has been one of our biggest issues. Food supplies are lacking and even items like paper cups and napkins can be scarce. Pricing is much higher, deliveries inconsistent and finding staff that is committed to quality hospitality is a concern. And with not enough staff, the ones we do have get overworked and exhausted. Trying to keep it all in balance is a challenge.

MIAbites: Yet, the Fontainebleau seems ready to greet 2022! How have you managed as a hotel to stay so strong and move forward during these challenging times?

John: Our owner, Jeffrey Soffer, has made the commitment to the history and legacy of the Fontainebleau and wants to do what’s right for the property and its staff and guests.

MIAbites: You have built a world class beverage program. What are the trends you see in wine and spirits?

John: Definitely more drinking is going on. Wine sales are mostly high-end with wines from California, Bordeaux and Burgundy and what we call, “Library Selections”. Tequila is the spirit of choice, but not as Margaritas or shots, but “Sipping” Tequilas like Clase Azul and Casa Dragones. We easily go through our tequila supply every week.

Flavored mixers and flavored spirits are also happening, including flavored rums and tequila

MIAbites: What was the last cocktail you made for yourself?

John: Hendricks Gin and Tonic. Fever Tree tonic.

MIAbites: Final thoughts?

John: We love the redesigned Bleau Bar, the mid-century brass and glass panel dividers and the gorgeous synthetic raffia wall hanging designed by artist, John-Paul Phillipe, the terrazzo floor in gradient shades of blue, and the new plush seating.

We are excited about our Bleau Live programming bringing live music.

We also work closely with the Frank Sinatra Foundation to highlight those years in the hotel’s history and feature vintage photos of Frank and the Rat Pack.

And I love seeing the hotel full again with weddings, conferences and guests from all over the world. 2021 was a record year and 2022 looks to be even better for the Fontainebleau.

The Fontainebleau

4441 Collins Ave

Miami Beach, FL 33140