Pawan Pinisetti
Managing Director & Executive Chef Food & Beverage
Hotel Greystone

An Indian-born ex-pat to the United States, Chef Pawan Pinisetti has been working in the restaurant industry for over 18 years.

Chef Pinisetti attended the Culinary Institute of America in Hyde Park, New York; an opportunity which led to the MGM Grand Resort & Casino, training with such culinary icons as Joel Robuchon and Michael Mina. He then joined Colicchio at Craftsteak, laying his foundation on the importance of ingredients and a classic understanding of culinary techniques. Returning to Michael Mina’s Mediterranean driven Seablue later led to his taking the helm of the nation’s largest convention and banquet facilities, where he showcased an array of culinary fusion while catering large-scale VIP events. Continuing to diversify his culinary prowess, he oversaw corporate F&B strategy projects – creating new and redefining pre-existing brand identities for MGM Resorts International. Most recently Chef Pinisetti led Culinary Operations for Top Of the World Restaurant, elevating the restaurant to recognition in USA Today’s Top 5, featuring in the LA Times, Food & Wine Magazine and Forbes.

With a move to south Florida, Chef Pinisetti brings this world-class experience to the Greystone Miami Beach. He brings his talents and enticing approach to lead the hotel’s Food & Beverage Development & Operations showcasing his unique philosophy for all five of its distinct outlets. Chef Pawan Pinisetti presents harmonious food & beverage programmes that explore Japanese ingredients and French technique, embracing the precision and discipline of both schools. Pinisetti’s approaches are experiential (such as suckling pig carved tableside) and his philosophy celebrates fresh, locally sourced ingredients sprightly showcasing “simplicity done right”. His signature restaurant Sérêvène’s elevated but relaxed offerings include inventive mixology and a topflight wine programme.