A chef who left communist Cuba is making culinary history in South Florida. Just four months after opening in West Palm Beach, Emelina, a Cuban restaurant, has achieved a rarity: a Michelin star. This recognition signifies more than excellence in dining. For chef and co-owner Osmel Gonzalez, it’s a canvas displaying the potential of Cuban cuisine.
Emelina, named after Gonzalez’s grandmother, offers a modern twist on familiar Cuban tastes while honoring cultural roots. Gonzalez, at 36, expressed his happiness and excitement about the Michelin star.
Gonzalez shared that his aim isn’t to replace Cuban staples but to extend them. According to him, the intention is to dream and bring beloved Cuban food into a creative journey.
“We love our traditions and classic food,” Gonzalez stated. “We aim to dream a little and elevate the Cuban food we adore.”
Ingredients are chiefly sourced from South Florida, enhancing the dish’s narrative. Dishes like poached local oysters with yucca foam and mushroom powder highlight refinement. Cherry tomatoes with Cuban oregano chimichurri and macadamia milk foam illustrate how simple ingredients can excel.
Growing up under difficult conditions in Cuba for 22 years, scarcity limited creativity. Gonzalez emphasized that when you’re focused on survival, creativity takes a backseat. Many Cuban chefs concentrate on procuring food rather than innovating with it.
At Emelina, Gonzalez defies previous limitations by featuring beef, a deliberate choice reflecting the scarcity in Cuba. “Beef was absent from our menu in regular life,” he said.
The dining atmosphere evokes pre-revolutionary Cuba. Gonzalez hopes guests experience nostalgia for that time and place. The dining scene in West Palm Beach is vibrant; Gonzalez anticipates more chefs will enhance the area.
Earning the Michelin star is a milestone for Gonzalez, but maintaining it presents a true challenge. Every chef aspires to earn a Michelin star, he noted, emphasizing that retaining it demands continual effort.

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