In the vibrant culinary landscape of Miami, one restaurant stands out not just for its food, but also for its unwavering commitment to sustainability and community. One MICHELIN Star Los Félix, recently awarded a MICHELIN Green Star, is redefining what it means to be a responsible and sustainable restaurant.
To get a closer look at how they make it happen, we talked to Chef Sebastian Vargas— Executive Chef of Los Félix, Co-Founder of Grassfed Culture Hospitality, and Executive Chef of Los Félix’s sister restaurant (and fellow Green Star recipient) Krüs Kitchen, which is located just upstairs—about the restaurant’s uniquely detailed sustainability playbook.
Focusing on Corn
At the heart of Los Félix's philosophy is a deep reverence for corn. "We're exploring ancient corn landraces from all over the Americas," explains Chef Sebastian Vargas, Executive Chef and Co-Founder of Grassfed Culture Hospitality. The restaurant primarily focuses on sourcing from Mexico, but the team also brings in corn varieties from Colombia, Peru, the Appalachian, and the Carolinas. And while flavor is undoubtedly an important factor, the restaurant’s dedication to corn goes far beyond that, focusing on preserving biodiversity and supporting traditional farming practices.
Relationships With Farmers
Initiating and maintaining strong relationships with farmers has been a crucial part of Los Félix and its mission. The team behind the restaurant has made an effort to forge strong relationships with local farmers, with a specific focus on Tiny Farm in Homestead. Vargas shared that his team has invested thousands of dollars to help the small Florida farm build out their five acres of land. Together, Los Félix and Tiny Farm are working to create a milpa— a sustainable farming system that is popular in Mexico and Central America—that can service both Los Félix and Krüs Kitchen throughout the year.
Fish Sourcing
When it comes to sourcing protein for the restaurant, they collaborate closely with local fishermen, working with Trigger Seafood and Captain Kiko, representing about 40 local boats, daily. The Los Félix team works diligently to source a variety of fish for the restaurant, including black grouper and yellowtail snapper, with a minimum weight requirement of 25 pounds per fish to support population sustainability, and being flexible with menu planning is key. "We never dictate fish type," Vargas emphasizes. "We take what's available and rotate it onto our menus,” he adds.
Land-Based Protein
When it comes to land-based proteins, Los Félix exclusively uses grass fed and grass-finished meats and lamb, partnering with Niman Ranch to source the restaurant’s heritage and organic pork. This focus on high-quality, ethically raised meats helps the team focus on their philosophy that revolves around responsible consumption.
Cutting Out Seed Oils and Reducing Waste
Aside from produce, fish, and meat, Los Félix continues to take bold steps to prioritize health and sustainability by eliminating seed oils, transitioning to grassfed beef tallow for frying and partnering with Zero Acre Farms, a cleaner cooking oil.
Along with completely cutting out seed oils, waste reduction has become another key focus area. The restaurant makes an effort to compost all of its produce scraps, creatively using them for fermentation in dishes and drinks. Protein scraps don’t go to waste, either. They’re used to create flavorful broths and sauces.
Plastic is a big part of the sustainability game plan, too. The team has eliminated the use of single-use plastics, and the team encourages their supplier partners to reduce their plastic use in deliveries. Even the restaurant’s approach to glass recycling is considered. All of the restaurant’s glass bottles are ground down into a fine sand, which is then used to replenish South Florida beaches impacted by erosion.
Sustainable Drinking
Los Félix's commitment to sustainability also touches the restaurant’s beverage program. The team’s wine selection focuses exclusively on natural and biodynamic wine producers, with an emphasis on highlighting wines from the Americas, Spain, and Portugal. This commitment to sustainable wines also extends to the restaurant’s retail store and monthly wine club choices.
The Big Picture
For Vargas and his team, sustainability extends beyond environmental practices — it's also about fostering a sustainable community and workforce. Along with negotiating a corporate rate with a local gym chain to promote employee health and well-being, the Los Félix team has established the Leto Campaign, a nonprofit arm of their parent company that addresses critical mental health and physical health issues in the restaurant community.
Chef Vargas emphasizes that these initiatives are driven by a desire to make a positive impact. “We have and continue to focus on all of these initiatives because we're truly driven by them. They are our why,” he said. “What are we doing if we're not supporting our farmers, fishermen, and community at large by reducing our waste impact, and ultimately pushing the conversation forward in our city?"
In the words of Chef Vargas, "We have so much more to do, but if we're not leading with these ideals in mind, then we'll never make progress."
Hero image: Vanessa Diaz / Los Félix
