OWNER MICHAEL SULLIVAN
Owner Michael Sullivan is a local Miamian. He grew up in Coral Gables and attended St. Stephens Elementary and Ransom Everglades High School. He graduated from Rhodes College in Memphis, Tennessee where he played football for 4 years and majored in Business Administration. After college, he decided he was going to pursue a career in hospitality and moved to New York City. This move couldn’t have been better for Michael’s career and personal development. He learned from the bottom, starting as a busser at the Standard Hotel. He quickly rose in the ranks and became a server at Rayuela, a swanky restaurant in the Lower East Side. In his free time, he volunteered in the kitchen, learning the basics. It was there that he realized his love for food, wine, and hospitality.
After 4 years in the city, Michael decided to move back to his hometown and start a venture of his own. OTC became the first high-end over-the-counter restaurant model in Miami, specializing in comfort food and craft beer. The restaurant was established in 2012 and operated for nearly 3 years, earning several awards such as the Burgie Best Non-Traditional Burger, Top 5 Best Craft Beers in Miami, Top 5 Best Chicken n’ Waffles in Miami, and most notably Michael was awarded by Zagat as one of Miami’s 30 under 30.
Michael teamed up with friend, Chef Tomas Prado, in 2015 and together they decided to pursue their same passion and vision by opening Golden Fig.
EXECUTIVE CHEF TOMAS PRADO
Leading the innovative culinary team at Golden Fig is Executive Chef Tomas Prado. Born and raised in Miami, FL, he studied culinary arts at the prestigious Johnson and Wales University in North Miami. Graduating at the top of his class, Chef Tomas had the opportunity to secure an internship at Café Boulud Palm Beach prior to graduating. After his internship was over, he returned to Miami and was offered a position as part of the opening team for DB Bistro Moderne by Daniel Boulud. Here he really flourished, working his way through the kitchen and manning every station. Chef Tomas’ next chapter began as part of the opening team of The Bazaar by Jose Andres in South Beach. Chef Tomas worked his way up, mastering every station at the renowned Spanish restaurant. Eventually, Chef Tomas was offered a Chef/General Manager role at My Ceviche and opened their first store that offered eat-in options. He grew with the company into a Corporate Managerial role, assisting with the opening process of two more stores.
As Chef Tomas spearheads Golden Fig’s seasonal menu, he continues to create distinct flavor combinations that celebrate authentic, delicious, and well-crafted regional Farmhouse Cuisine. Chef Tomas believes in sourcing sustainable ingredients as much as possible, using locally grown produce, pasture-raised meats, and breads from local artisans, all of which play a major role in his menu development. Chef Tomas also enjoys crafting a lot of the items on the menu in-house, like charcuterie, pickles and condiments. Chef Tomas is a seasoned talent with extensive experience in the culinary arena and he is committed to delivering delicious food and good service to Golden Fig’s guests.