Behind the Line at Wish

Chef Marco Ferraro from Wish, winner of Miami New Time's "Best Outdoor Dining" award in 2007, one of 4 "Best of's" we've awarded the hotel/restaurant, says "I'm Italian. Our cuisine is contemporary-American with a global influence. We do new-American food with an emphasis on fresh, local ingredients. Local is great. At the end of the day it's not so much what you're using on your dish, it's the quality of your product."
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

wish kitchen talk.jpg              Chef Marco Ferraro, Sous Chef Sergio Wicle, and Line Cook Greg Kunath

"The job of a chef is not so easy," continues Chef Marco Ferraro, "to find a place where you're happy at work, I definitely hit the mark here. My dad tol' me 'Marco, make sure you love what you're doin', cause you're gonna be doin' it 40 or 50 years.' Everybody here loves what they're doin. We all treat each other like family. This is not an easy business, especially for the line cooks. When everyone's happy, the food is good, I try an keep it that way, if not, they ain't workin here. I'm not the office chef, I do what I gotta do."

wish chef marco behind the line.jpg
wish chef talk line cook.jpgChef Marco drops knowledge on 20 year old line cook Andres Kaifer, a graduate of the Culinary Institute of America, New York City.

wish line cook peas.jpgwish line cook porkchop.jpg

Wish has been open since November 1998, but line-cook Greg Kunath (pictured in hat) says "I don't think we're getting older, we're just getting better." Wish is Chef Marco's first executive chef position and line-cook Brian Nasajon (pictured with pork chop) says "Chef is the man. He's chill, he's got his shit together, he's there with us when we need him on the line, seriously, he's the man."

wish salmon prep2.jpgwish sous chef cuttin salmon2.jpgwish salmon closeup.jpg

wish salmon tartare2.jpg    Sous Chef Sergio Wicle, a Wish employee since 2000, preps and creates a salmon tartare.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.