ABOUT FORDS FARM
At the center of Chef Jeremy Ford and his partner Joe Mizzoni’s vision is Ford’s Farm — a living, breathing source of inspiration where every seed planted becomes part of a larger story. By cultivating the land themselves, they gain an intimate understanding of ingredients from their inception to the plate. This connection fuels the creativity and innovation that define the farm’s collaborative dinners and events — each one a celebration of seasonality, sustainability, and community.
Nowhere is this more vivid than during dinners under the stars at Ford’s Farm. Guests gather at long communal tables surrounded by growing fields, where the night sky becomes the ceiling and firelight sets the stage. These evenings embody the true spirit of the farm: intimate, elemental, and unforgettable — transforming food into an experience that lingers long after the last bite.
The harvest from Ford’s Farm extends far beyond the farm table. Its produce shapes the menus at Stubborn Seed in Miami Beach, Salt & Ash in the Florida Keys, The Butcher’s Club in Palm Beach Gardens, and their international restaurant Terra in Aruba. Across these kitchens — and especially during the farm’s signature events — guests experience dishes that are vibrant, seasonal, and deeply tied to the land and its rhythms.
We look forward to welcoming you soon, right here at Ford’s Farm, to share in these moments of connection, flavor, and wonder beneath the open sky.
About Chef Jeremy Ford & Joe Mizzoni
Chef Jeremy Ford
Jeremy Ford, winner of Bravo’s Top Chef Season 13, is the executive chef and partner at Miami Beach’s Stubborn Seed, which has held a Michelin Star each year since 2022 and earned a Michelin Green Star in 2025. He also opened a second Stubborn Seed at Resorts World, Las Vegas.
Ford was Eater Miami’s 2018 Chef of the Year and a James Beard Award semifinalist for “Best Chef: South.” He also leads The Butcher’s Club at PGA National, Salt + Ash at Hawks Cay Resort, and Terra in Aruba (opening soon). He also starred in truTV’s Fast Foodies.
Chef Joe Mizzoni
Chef Joe Mizzoni is a career chef with more than 25 years of experience in fine dining, Michelin-level kitchens, and farm-to-table restaurants. A graduate of the Culinary Institute of America, he trained under acclaimed chefs Christophe Eme, Jean-Georges Vongerichten, and Dean Max before becoming an integral part of the design and opening of Stubborn Seed in Miami with Chef Jeremy Ford in 2017. His work in establishing the restaurant’s early direction and philosophy helped lay the foundation for its later recognition, including both a One Michelin Star and the prestigious Green Michelin Star awarded in 2025.
Chef Mizzoni and Chef Ford have been close friends and colleagues for over 25 years, working side by side across projects that span fine dining restaurants, new concepts, and now farming. After his time at Stubborn Seed, Mizzoni moved to Arizona to launch a craft taqueria concept and remained through the pandemic. In early 2024, he returned to South Florida to reunite with Ford on a new venture: a working farm dedicated to growing organic vegetables, hearty greens, root crops, and a tropical fruit grove of over 50 trees. The farm supplies their restaurant group while also hosting high-end farm-to-table events that highlight the connection between cultivation and cuisine.
Chef Mizzoni’s culinary philosophy emphasizes seasonal, sustainable cooking with a strong commitment to sourcing locally — both from their own farm and trusted regional producers. His style reflects modern American cuisine rooted in classic European technique. Today he divides his time between farm operations and supporting new restaurant openings under the Jeremy Ford umbrella, continuing to bridge the worlds of fine dining and agriculture.
