Three JWU North Miami alums — Adrianne Calvo, Michael Bloise and Timon Balloo — have been named “the next super chefs” by Miami luxury lifestyle magazine Aventura. “Maybe you don’t know them by first name only — yet,” they write. “But you will” is implied. These 3 rising stars have quickly established themselves on the Miami scene, making food that reflects both the region’s culinary diversity and their own unique perspective. Adrianne Calvo '04 has packed a lot into 27 years: the acclaimed chef/owner of Chef Adrianne’s Vineyard and Wine Bar is also the author of two cookbooks, Maximum Flavor and Driven By Flavor, Fueled by Fire, and spokesperson for St. Jude Children’s Research Hospital’s Make It Count Foundation. She credits JWU with teaching her “the essential skills to become a good chef and to be competitive with the best that are out there.” As executive chef of Miami’s SUSHISAMBA Dromo, Michael Bloise '98 has rebuilt the menu from the ground up. “I’ve always had fun challenging myself to harmonize ingredients that are not commonplace,” Michael told Aventura. “Now I have 3 exciting cultures — Japan, Brazil and Peru — to further fuel my imagination.”At SUSHISAMBA's sister restaurant, Sugarcane Raw Bar Grill, Timon Balloo '00 loves mixing Asian and South American flavors in unusual ways. “If there’s thought and love put into it, people respond,” he says. All 3 chefs stay connected to JWU as much as their busy schedules allow. Timon recently worked side-by-side with students on a 4-course tasting menu to benefit the North Miami Campus’ scholarship fund. Their strong work ethic impressed Timon: “Their professionalism was remarkable — they’re so energetic to be in the industry.”Meet other culinary leaders who launched their careers at JWU, or explore degree programs at the North Miami Campus’ College of Culinary Arts.