Eileen Andrade, the powerhouse chef behind Finka Table & Tap and Amelia’s 1931, joins Felix Bendersky of F+B Hospitality Brokerage to talk all things Miami food, family legacy, and the business behind running successful restaurants.
Born into one of Miami’s most iconic culinary families, Eileen grew up inside the kitchen of Isla Canarias, where her parents’ Cuban recipes became legendary. From her early days in the family restaurant to launching a food truck that became her “culinary school,” Eileen shares her path to building two of South Florida’s most beloved dining destinations — blending Cuban, Peruvian, and Korean influences into every dish.
This episode dives deep into:
🍽️ What it takes to open and operate a restaurant in Miami’s competitive scene
🔥 How Eileen balances creativity, culture, and community in her cuisine
🏡 The power of owning your restaurant real estate to stay profitable
🙌 Why authenticity beats influencer marketing every time
💡 Her advice for chefs chasing their culinary dreams
If you love stories of grit, growth, and good food — this one’s for you.
Building restaurants rooted in family, flavor, and authenticity
Lessons from running a food truck as a crash course in entrepreneurship
Why community support and property ownership matter more than hype
Behind the scenes of Miami’s evolving restaurant and hospitality landscape
“I’ve never paid one influencer. If they’ve come, it’s because they wanted to come.”
“The real Miami cares about value — was this place memorable, and did it break my bank?”