When husband-and-wife chefs Osmel González and Camila Salazar open the doors to EMELINA next year, West Palm Beach will gain more than a restaurant. It will gain the vision of a reimagined Cuba. The question at the root of the concept:“What might Cuban food have become if it had been allowed to evolve without the constraints of communism—shaped instead by freedom of movement, global dialogue, creativity, and abundance.“ 

12.18.2025 Editor’s Note: This article is presented as an early exclusive. While EMELINA has publicly announced its upcoming opening, a formal full launch announcement has not yet been issued. The information here is based on an early press release provided in advance, and the details may change as the opening date approaches.

Named after Chef Osmel’s grandmother, Emelina, and set within Flamingo Park’s stunning former Konro space, the chef’s counter marks the couple’s first permanent home. Drawing from experiences across Miami, Spain, California, and Japan, González and Salazar bring a worldly perspective shaped by discipline and respect for every ingredient. At EMELINA, they collaborate closely with Florida farmers, fishermen, and small producers, allowing the state’s harvests to lead the story. The tasting menu will shift with the seasons, offering refined interpretations of a tropical pantry through a fine-dining lens.

What to Know and Expect at EMELINA

• An 18-seat chef’s counter with one seating each night
• Techniques shaped by their experience in some of the world’s top kitchens
• A culinary philosophy anchored in curiosity, possibility, and respect for ingredients
• Expected to open in late January
• Beverage and full menu details to be announced
• Tuesday through Saturday from 5:00 to 9:00 p.m

How They Met, How They Returned, How EMELINA Came to Be

Cuban-born Osmel and Colombian Camila first crossed paths at Jean-George’s Matador Room in South Beach, where their professional partnership began long before their personal one. In my podcast interview, earlier this year, while they were at EntreNos, Osmel spoke about the dynamic they developed over the years: “We’ve been working together since we met. She’s amazing. She handles everything else — the numbers, the accounting, the back end. I don’t have to worry about any of that because she takes care of it.”

Spain followed, where they trained at Disfrutar and La Botica de Matapozuelos. Osmel recalls that period: “We were going out to the forest to pick herbs, and we were going to get pinecones. Then we’d bring all of this back to the restaurant to work with.”

They then moved to California to join SingleThread, a three-Michelin-starred restaurant, just as the pandemic began. “We cooked a different menu every single day… 400 meals cooked and 400 meals donated.” They absorbed lessons in seasonality, farm integration, and precision. After the birth of their daughter, Miami called them back for family support and a new beginning. “Both chefs with a daughter—it was hard.”

Osmel’s next chapter in South Florida began as Chef de Cuisine at Ariete and continued at Tinta y Café with Salazar. Together, they joined the EntreNos pop-up (1 Michelin Star 2024 & 2025; Green Michelin Star 2025; Rising Star Chef Game Changer 2025), developing one of Miami’s most focused tasting menus. Despite these achievements, the temporary nature of the shared space imposed limitations. “We’re a pop-up. Everything is limited. Time is our limitation. Space is our limitation. It was never meant to be permanent,” Osmel reflected.

They sought a neighborhood that offered room to build something lasting. West Palm Beach provided the right mix of community, accessibility, and gastronomic curiosity. The new concept finally provides the power couple with the environment and resources to develop their strengths into a fully formed hospitality philosophy grounded in warmth and discipline.

Salazar shares, “West Palm Beach has an energy that feels both coastal and cosmopolitan, and there’s a growing community of guests who are curious, open-minded, and eager to support thoughtful dining experiences.” She led operations and sustainability initiatives as COO of EntreNos—experience she now brings to Emelina, where every detail, from sourcing to service, is designed to operate responsibly and with intention.

The Partnership 

EMELINA also marks a significant collaboration with APM Restaurant Group (Michelin-starred Ogawa, Hiyakawa, Midorie), known for cultivating refined, design-forward concepts throughout South Florida. APM provides operational infrastructure and a shared commitment to craft. 

Founder Álvaro Pérez Miranda spoke of the partnership with genuine respect, noting his admiration for the couple’s vision and clarity of purpose. He emphasized their ability to tell a story through food and the integrity that guides their decisions: qualities that made this collaboration a natural fit. This is also Pérez Miranda’s first non-Japanese restaurant in South Florida, and it is guided by the same three core philosophies that define all of his projects: omotenashi (mindful hospitality), komakai (fine attention to detail), and sensai (sensitivity) in pursuit of a perfectly authentic experience. “I believe Emelina will redefine what Cuban cuisine can be, not just in South Florida, but on the world stage,” he added. 

With APM behind them, they enter West Palm Beach as a team aligned in spirit. They now have the ability to create freely, the support of a seasoned hospitality group, and an audience excited for thoughtful dining. Most importantly, they have a home that matches their ambition.

A look ahead 

EMELINA invites diners to imagine a Cuba unbroken. What could have been, now is.

Something extraordinary awaits. Ya viene llegando. 

Follow @emelina_wpb for updates.