Learn more about DIRT
CUISINE : Fast Casual + Wellness Bar
OPENED : November, 23, 2015
LOCATION : 232 5th Street, Miami Beach
'HOOD : SoBe
INQUIRIES : email@example.com
DIRT is a farm-to-counter fast casual and wellness bar. It is farm-to-table dining at its most convenient. Organic, grass-fed meats, vegetarian and vegan fare, gluten-free options, and always non-gmo, DIRT supports life and responsible activelifestyles. Fair-trade, shade-grown coffee, teas in international styles, smoothies, and juices for deep cleansing, we have what you need. DIRT knows that caring for your body, your time, the earth, and local agriculture can all go hand in hand.
Our operations are evaluated by REAL (Responsible Epicurean and Agricultural Leadership), a third-party certification program developed by the United States Healthful Food Council that uses science-based criteria to recognize our commitment to sustainable sourcing, nutrition, and transparency.
REAL uses the following criteria to determine certification:
Food provides nutritional benefit
Preparation enhances food quality and experience
Food comes from the safest and highest quality sources
A restaurant enables better choices
MEET The People Behind Dirt
Jeff LaTulippe / Co-founder + General Manager
"I wanted to get hands on with different wellness concepts and bring them all together. With DIRT we're using a holistic approach to food and health."
Co-founder & General Manager, Jeff LaTulippe, is a former Wall Street / private equity executive and a health enthusiast who dropped one-third of his body weight when he embraced a healthy lifestyle. After successfully helping other businesses to grow, Jeff decided to take the entrepreneurial plunge and align his personal and professional passions at DIRT.
Jeff is a health and fitness enthusiast who is as driven at taking care of his body as he is at running a business. When not working diligently at something, Jeff enjoys spending time with his wife seeing the sites Miami offers or watching old movies.
Matt Ernst / Co-founder + Operating Manger
Best thing I’ve ever eaten? Hmm, it’s a tie between a perfectly ripened summer tomato and spring morels, sourced in the forests of the Blue Ridge Mountains.
Co-founder & Operating Partner, Matt Ernst, is a seasoned business executive and former Ernst & Young Entrepreneur of the Year with successful startup experience across a number of industries and a passion for cooking, nutrition, and a healthy lifestyle. Matt previously started and successfully grew his IT consulting firm, Amentra, for 8 years before it was acquired by Red Hat.
Matt grew up on an apple orchard and is an avid gardener. Wellness to him means an overall care of the self involving mental, physical, and spiritual wellness; a wellness and that is well-rounded and includes books and food. His guilty-pleasure culinary indulgence involves anything with dark chocolate and salted caramel.
Nicole Votano / Director of Operations and Chef
"It has always been a dream of mine to have an opportunity to serve people food that would not only satisfy them, but let them feel good about themselves at the same time. At DIRT, we are doing exactly that.
Chef Nicole Votano grew up in London, Rome, and the south of France, and attended high school in San Francisco and Hawaii. Growing up in an Italian family, hospitality was important to her from a young age. Her lifetime of travels and global experiences has always found its way into her eclectic cooking style, which specializes in farm fresh cuisine from around the world. Upon graduating from the French Culinary Institute in NYC, Chef Nicole moved back to San Francisco to work in the kitchens of Kimpton Group’s French brasserie Grand Café and Bradley Ogden’s One Market Restaurant.
In 2005, Votano moved to the East Coast where she established herself at some of the top hotels and restaurants in Miami, beginning with positions at The Four Seasons and the Biltmore Hotel. After having two children, she owned and operated a healthy meal delivery service called Slenderlicious. She then became Executive Chef at Michelle Bernstein’s Design District café Crumb on Parchment and Michelle Bernstein Catering. Shortly thereafter, Chef Nicole opened the downtown eatery Fooq's, where she received many accolades and was named one of Modern Luxury's "5 Chefs to Follow".
Chef Nicole is a true believer that quality ingredients, food consistency, and warm personalized service are what keep guests coming back for more. In her position as Director of Operations and Chef de Cuisine at DIRT, Chef Nicole is able to shine a light on her life-long passion for local sourcing and community outreach; she has a daily dialogue with all of the farmers and purveyors that the restaurant uses.
In her free time, Nicole loves to visit new places through culinary exploration with her husband, daughter, and son. She is extremely excited about this new chapter in her career.