Meet Pedro Mederos | Chef & Restaurant Owner

We had the good fortune of connecting with Pedro Mederos and we’ve shared our conversation below.

Hi Pedro, looking back, what do you think was the most difficult decision you’ve had to make?
The most difficult decision we ever had to make, was the decision to open our own company. It was the height of a global pandemic, we were both without work, and restaurants as a whole were not doing well at all. However, the driving force behind such a decision was the simple fact that if we didn’t take the risk now, we never would. We would get stuck in another kitchen job, working for someone else and once things returned to normal, it’d be too late. We figured that if we were without a job now, then we had all the time in the world to dedicate to such a project.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
My wife and I started East Wind Hospitality in November of 2020. It started off as a joke in a passing conversation, but it quickly became a reality. We had no idea how to open a hospitality group, much less how to do so in the height of a pandemic. Our first venture happened purely by asking the right question at the right time. I was scrolling through Instagram and saw a local coffee shop hosting a band and live streaming it. On a whim, I DM’d them saying we should work together for a pop-up and to my surprise they responded! Not with a dismissive message, but telling us exactly who to speak with. After that, things moved quickly and we were running a pop-up in the middle of South Miami! The pop-up eventually came to a natural end. We will forever be so grateful for that first venture and all of the experiences it taught us. Without any of that, we would not be where we are today. Today we operate a 10 seat counter, hidden in the back of a ramen shop, where we serve a variety of Chef’s Tasting menus. The space we occupy was not meant to be anything more than a small, simple bar, so we have had our challenges finding new ways to prepare and serve an elevated menu while only using an induction burner from IKEA and an at home counter top oven. Most of the guests who dine with us, have no idea that the meal they just enjoyed is crafted under such difficult circumstances, and that is the point. We put out food that could rival some of the best restaurants in the country, and we do it all under circumstances that most would deem impossible. Along with serving food that excites the senses, we also make it a point to operate our business in a way that we are proud of. We source all of our ingredients sustainably. Any food waste that is created, we find ways to reutilize and currently we are looking for more ways to be eco-friendly.
None of it has been easy. There have been countless nights where we have stayed in the kitchen until 3 or 4am, we have had our arguments, there have been many many times where we have questioned if it was all worth it. At the end of the day though, there is nothing else we would rather be doing. The joy of seeing someone’s face light up as they taste ingredients they’ve never heard of before, or when someone enjoys a dining experience they had never expected is far beyond anything I could ever put into words.
Every day is a new learning experience for us. We have learned first hand how difficult it can be to work so hard on something just for others to not appreciate it. Never before have we been the ones responsible for an employee. Knowing that it is your responsibility to ensure that they get paid, so that they can take care of their bills is terrifying. On the other hand though, have had the pleasure of reaching out to local farmers, going to see their properties, and using their products in our menus and sharing with our guests the amazing things that can be produced locally. Every thing is a balance. Its a fine line between making sure our business is successful and that we are putting our all in, versus letting it consume us.
Our goal, for any one who dines with us, is for them to leave feeling like they just experienced something they’ve never experienced before. Our dining experience is unlike any you will find in this city. We take immense pride in what we serve, from the food to the sake or any of our nonalcoholic beverage options. During the meal, guests are encouraged to hold a conversation with us, and we love nothing more than someone who comes in and is actually excited over what we are doing. Guests like that, make it all worth it.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Some of our favorite spots include – Kon Chau in Westchester
– Frankies
– Flannigan’s is a must
– Cote
– Kush (any of them are great, but our favorite is the Wynwood location)
– Hachidori Ramen
– Paradis Bread and Books
– Per’La Coffee
– Panther Coffee
– Books and Books
– Off Site
– Tran Am

Who else deserves some credit and recognition?
None of this would be possible without my wife. She is the reason this business is what it is.

Website: KojinMiami.com

Instagram: Kojin_Miami

Image Credits
Will Blunt Pedro Mederos Katherine Mederos