Alex Guardiola is the Executive Chef at Palace. Born and raised in the sunshine state, He is a direct representation of Miami with color, flavor and flare. He has had the opportunity to study and work alongside many local chefs and growers. As a result, he has developed a diverse background with a refined palate. South beach is home and providing authentic food is his way of showcasing our cultures and lifestyles.
Alex kick started his career at a young age, straight out of high school. From an early age food has always intrigued him. Growing up on a farm in south Florida was a gateway into the culinary field. Smelling, touching, learning about natures fruits and vegetables was instilled in his culture. Once he was of legal working age his first job was making salads at his local moms and pops restaurant. He found his passion and sought out to achieve his dreams. Attended and graduated from Le Cordon Bleu was a stepping stone Working throughout Florida with well-known restaurant’s and chefs alike for over a decade has opened many horizons. Eat, breath, sleep culinary arts has been a lifestyle along with dedication to bring his dreams to reality. With much success in his local city, showcasing his art is the uttermost gratitude for a chef. Each plate at Palace has a story, each bite tells a tale and all comes together to paint a picture of this biography.
Daniel Zapata’s culinary career began early, inspired by his environment and local waters of Florida. After graduating from Johnson & Wales Daniel sought opportunities to further develop his own creativity.
Daniel’s culinary repertoire flourished after moving to Providence, RI. Thereafter working with James Beard Award nominee Champe Speidel at “Persimmon”, followed by James Beard Foundation semifinalist Randy Rucker’s Spicer Mansion as sous chef where he developed, absorbed and refined his culinary techniques. He then proceeded to Mexico City’s famed “Quintoni” of which has been included on the World’s 50 Best Restaurants since 2015! It was there he exercised his skill and pleased the palettes of the restaurant’s most exclusive clientele. After some time, Daniel went overseas for a stint with famed Chef Ana Ros at “Hisa Franko” which currently stands 38 on the 50 best Restaurant and holds two Michelin Stars. At Hisa Franko, Daniel was exposed to the creative expressions of Chef Ana Ros through the use of Hyper local, along with progressive cooking techniques. Daniel has since returned to his home town Miami, FL and continues to expand & showcase his knowledge in the culinary world.
Hand cut calamari, buttermilk marinated served with house made marinara.
Beer battered, tossed in honey hot, pickled jalapenos, buttermilk ranch.
Buttermilk marinated tenders, assorted artisanal pickles with your choice of house-made sauces.
(Honey Hot/Buffalo/Lemon Peppers/BBQ)
6oz seared jumbo lump blue crab, fire roasted corn, pepper trio, chipotle aïoli.
Flour tortilla, twelve hour braised chicken, pico de gallo, house-made guacamole, sour cream, cilantro
Fresh hand-cut mozzarella, house-made marinara sauce, fresh buttermilk ranch.
Assorted corn tortillas, pico de gallo, pickled jalapeño, guacamole, sour cream, queso blanco, cilantro, roasted tomato sauce.
8oz Ahi tuna lightly seared, togarashi, ponzu
Accompanied with celery, carrots, served with blue cheese, tossed with your choice of our house made sauces.
(Honey Hot/Buffalo/Lemon Pepper/BBQ)
Heirloom tomatoes, fresh mozzarella, pesto, basil.
Romain hearts, shaved parmesan, herb croutons, house-made caesar.
Jumbo lump blue crab, avocado, local greens, watermelon radish, shaved carrots, charred lemon vinaigrette.
Butter lettuce, charred mango, baby heirloom tomatoes, shaved red onion, candied pecans, Benne seed dressing.
Mixed greens, baby heirloom tomatoes, avocado, cucumber, feta cheese, smoked tomato vinaigrette, plantain chip.
Three Corn Tortillas
Cajun spiced shrimp, roasted tomatillo sauce, sweet slaw, cilantro.
Shredded chicken, pickled red cabbage, chipotle aïoli, cilantro.
Tempura, sweet slaw, tartar sauce, cilantro.
Garlic cream sauce, spinach, baby heirloom tomato, avocado, fontina cheese, shaved Parmesan.
House-made marinara, shredded mozzarella, heirloom tomatoes, basil.
Marinara sauce, shredded mozzarella, fontina cheese, country ham, charred pineapple, shaved red onion, pickled jalapeños, fried egg.
Served With fries, lettuce, tomato, and onion
Brioche bun, crispy chicken breast, cheddar, avocado, bacon, fried egg , chipotle aïoli.
10oz, veggie patty, Brioche bun, caramelized onions, Monterey jack cheese, impossible sauce.
10oz beef & short rib patty, brioche bun, cheddar cheese, bacon, special sauce.
Two beef short rib patties, two fried eggs, two mozzarella bricko’s, shredded pork ribs, bacon, cheddar, Monterey jack, coleslaw, secret sauce.
10oz house blend, brioche bun, pickled jalapeños, fried jalapeño, Monterey jack cheese, special sauce
Brioche Bun, tempura local catch, homestyle coleslaw, homespun tartar sauce.
Fresh cut tuna tossed in spicy mayo, sliced avocado and mango, ponzu sauce, plantain chip
Hand cut corvina, house made calabrian leche de Tigre, fresh lime juice , canchita, fresh coriander, sweet potato
White wine tomato cream, chorizo, sliced garlic and shallots, red pepper flakes served with toast points.
House recipe beer battered, homespun tartar sauce, charred lemon served with herb fries.
Full rack of dry rubbed spare ribs, fall of the bone tender, smothered in house made BBQ sauce. Served with in-house coleslaw.
Local catch fillet, sautéed tricolor potatoes, broccolini, pickle jalapeños, jus.
Fresh tabbouleh salad, orange segments, broccolini, watercress crema.
Hand cut half chicken boneless, tricolor potatoes, broccolini, artisan pickled mustard seeds, jus
10oz skirt steak, roasted dynamite potatoes, local petite salad, chimicurri.
12oz strip loin, roasted dynamite potatoes, local petite salad, herb butter.
Assorted corn tortilla chips, house made queso blanco with jalapeño.
Smashed avocado, pico de gallo, made in house daily.
House grape, fresh lime, Hennessy , sprite garnished with a orange wheel. Orange bitters
In-house strawberry basil, cucumber Ketel One, fresh lemon
Fresh lime and agave, Don Julio silver accented with jalapeño. Tahini salt rim. (try non-spicy also)
Leafy mint, in-house blueberry, dark rum Zacapa 23, fresh lime with sparkling water
Pineapple, white rum, peach schnapps, fresh lime, House made Orgeat, dark rum float
House made pineapple, Bulleit Bourbon, fresh lemon, Leafy mint
House made blueberry or raspberry, fresh lime and ginger beer with Ketel One
Hand cut watermelon, cucumber, fresh lemon, Ketel One cucumber With fresh watermelon in the glass
Fresh limes, fresh cane sugar, Cruzan white rum, with leafy green mint muddled
Fresh banana purée, coconut rum, spiced rum, real coconut water, fresh lime and pineapple
Fresh pineapple and lemon, white rum, Hennessy, triple sec with fresh pineapple wedge
Squeezed lemon and leafy mint, Tito’s vodka, natural sugar
Fresh lemon, pineapple, vodka, white rum, gin, triple sec with fresh lemon wheel
Sweet treat from the beezzz with honey, fresh lemon and ginger beer. Take home bee jar and honeycomb. Made with Aberfeldy scotch. Severed on ICE and fresh pineapple
Fresh lime juice, tequila, triple sec, orange juice, upside down corona beer, 48 ounce
Piña colada purée, Cruzon Rum
Strawberry fresh purée, Cruzon Rum
Fresh piña colada, Cruzon Rum, merged with strawberry daiquiri
Heineken • Corona • Stella
Havana • Yuengling
Bud light • Corona light
Ketle One , Tito’s, Grey goose
Cruzan (available in coconut)
Captain Morgan spiced
Don Julio 1942
Crown royal, Jameson
Johnny Walker Black label, Hennessey