As founder of APM Restaurant Group, Álvaro Perez Miranda has cultivated a unique approach to hospitality through an uncompromising dedication to quality, authenticity, and attention to detail.

Born in Venezuela, Perez Miranda studied art in the U.S. and Italy before moving to Tokyo. He spent a total of 15 years in Japan promoting Italian cuisine, eventually producing, building and managing more than 70 restaurant projects.

Perez Miranda opened his first Japanese restaurant, the casual sushi bowl eatery Wabi Sabi, in 2018, followed by the upscale Hiyakawa two years later. By 2023, APM had added two more concepts, both in partnership with master sushi chef Masayuki Komatsu: Midorie, a sister establishment to Wabi Sabi, and Ogawa, a 12-seat omakase sushi experience inspired by Osaka's kappo-style cuisine.

Across all of APM's concepts, Perez Miranda has worked tirelessly to manifest the highest standard of Japanese culinary artistry in Miami, adopting Japanese principles such as omotenashi (mindful hospitality), komakai (fine attention to detail), and sensai (sensitivity) in pursuit of a perfectly authentic experience. This extends not only to ingredients – painstakingly sourced from across Japan, particularly Tokyo's Toyosu fish market and Ibaraki prefecture – but to treating guests with the utmost care and warmth, making them feel as comfortable and at home as if they were at the home of a cherished friend. Through his art business Blackship Gallery, Perez Miranda has also been able to place stunning artworks in each restaurant, commissioned by the celebrated Japanese artists in his portfolio.

All of this has earned Perez Miranda and his businesses extraordinary accolades. He was named a Goodwill Ambassador for Japanese Cuisine by the country's Ministry of Agriculture, Forestry, and Fisheries, the first U.S. Latino to hold such an honor, in 2023. In 2024 Perez Miranda was appointed Ambassador of Ibaraki, the largest agricultural prefecture in Japan, known widely for the finest products including Hitachi Wagyu and Ibaraki melon by the governor of Ibaraki, Mr. Ōigawa.

In 2024, Perez Miranda's latest project, Ogawa earned a Michelin Star in its first year of operation.

Born in Chiba, Japan, Chef Hirokazu graduated from Hattori Nutrition College 1984. Shortly after, he moved to New York to apprentice under the esteemed Hide-san within the same year. In 1988, he began training at a kaiseki sushi restaurant under the legendary Hiroshi Shimamura, where he dedicated six years to mastering traditional Japanese techniques and honing his craft as a sushi chef.

Chef Hiro's journey then took him to Miami, where he became the Executive Sushi Chef at Bond St. Miami. There, he broadened is culinary skills by incorporating French techniques, pastry, and hot dishes into his repertoire. His unwavering dedication to his craft shines through, no matter the level of experience.

Chef Hiro later took on the role of Executive Sushi Chef at Katsuya Uechis 'Katsuya', leading his sushi concept at Katsuya SLS in South Beach, Baha Mar, and Brickell for 14 years.

In his current role, Chef Hiro has joined the APM Restaurant Group as Corporate Chef, where he oversees the opening of Midorie concepts, while simultaneously managing concepts such as Wabi Sabi Miami and Hiyakawa Miami.

Camila Salazar is a Colombian chef and hospitality professional from Medellín with experience across the U.S., Spain, and South America. She studied at Instituto Superior Mariano Moreno in Bogotá and Buenos Aires, specializing in High Cuisine before beginning her career as a culinary and hospitality consultant for emerging F&B concepts in Bogotá. She moved to Miami to join Jean-Georges’ Matador Room through the J-1 Visa program, where she strengthened her foundation in refined, modern Latin cuisine. Camila later trained in Spain at Disfrutar and La Botica de Matapozuelos, where she developed a deep respect for seasonality, foraging, and cooking connected to local producers.

Guided by these values, she moved to California to work at SingleThread (Three Michelin Stars) where she grew to Chef de Partie, spending significant time collaborating with the restaurant’s integrated farm and gaining hands-on experience in hyper-seasonal cooking and responsible sourcing. After returning to Miami, she joined King Goose Hospitality as Purchasing & Sustainability Manager, and later became COO of EntreNos, leading operations, systems, and guest experience for a project dedicated to Florida farms and sustainable practices.

Today, Camila’s north star is clear: supporting local producers, honoring ingredients, and shaping hospitality projects that operate responsibly and with intention—because sustainability is not optional in today’s kitchen; it’s the responsibility of every chef.

Of Okinawan heritage, Chef Royce developed a passion for Japanese cuisine early, shaped by an international upbringing from Savannah, Georgia, to Hong Kong. After attending The Citadel, Military College of South Carolina, he dedicated himself to mastering the culinary arts. His journey includes roles as General Manager and Head Chef at his family’s restaurants in Savannah, as well as refining his craft at Virago in Nashville and at Hiyakawa, where he deepened his expertise in Edomae-style sushi and kaiseki. In 2023, he helped open Ogawa in Miami, earning a Michelin Star just four months after debut. Returning as Head Chef, Royce emphasizes purity, balance, and accessibility to more luxurious seasonal ingredients.