Miami, FL- August 22, 2018 – In the heart of the historic neighborhood of Overtown Miami, two chefs (who happen to be a couple) are telling a unique story with a new concept in the area, a bed and breakfast called The Copper Door B&B. Chefs Jamila Ross and Akino West have had their individual share of experience and success working directly under some of the most recognized names in the culinary world, including James Beard Award Winning Chef Jose Andres and at 2014’s number 1 restaurant in the world, NOMA, in Copenhagen, Denmark. Ross and Akino’s love of travel, dedication to exceptional service, attention to detail, and respect for great food come together in the creation of this intimate, vintage-inspired, yet modern hotel that sits on the corner of NW 4th Avenue and NW 5th Street.

The couple has transformed a two story, 1942 built hotel building that once ran and operated an illegal brothel on the second floor, into a warm and welcoming experience that celebrates feminism and is a positive and active part of the neighborhood of Overtown. The Copper Door B&B is expanding the food and hospitality culture of the residential area of popular and growing neighborhoods like the Miami River District, Bayfront Park, the Downtown Art District, and Wynwood. It is is the quintessential hybrid between an artfully curated mix of vintage curves, modern conveniences and the juxtaposition between intricate details and bold statements. The building has such a unique story that not only represents the history of Miami but also gives The Copper Door B&B the opportunity to flip the script in spite of the buildings past in an ironic way. World Red Eye went inside the door to explore it all – read out latest Q&A below!

WRE: You both come from culinary backgrounds, what made you decide to become business partners in the hospitality industry and open up The Copper Door B&B? 

JR & AW: We’re  a couple so, collaborating on ideas when it came to goals and lifestyle were mutual. The launch pad for the concept started as a vacation rental in West Buena Vista, we purchased the property about 2 years ago.

WRE: Where is The Copper Door B&B located? Why did you choose that location?

JR & AW: The Copper Door B&B  is located within Historical Overtown. The location actually chose us, it was the history and the energy within the building that made it an investment worth while for this concept. Being within the Overtown neighborhood was an extra benefit that drove that concept to an elevated level.

WRE: Describe The Copper Door B&B in three words. 

JR & AW: Unique, genuine, and a story.

WRE: Look forward, what are your plans for The Cooper Door in the future? Do you have plans to open a second location? 

JR & AW: Future plans include even more design concepts in the rooms along with additional furniture pieces. “Room 19” will be an exciting addition to the space as well. The room will creatively act as an supplemental common area within the bed and breakfast for guests to enjoy and even rent. As of now, we don’t have plans to open a second location, but plans for an additional food and beverage space to add to the collection and potentially be under the same roof as The Copper Door B&B.

The Copper Door B& B is located within Historical Overtown. The location actually chose us, it was the history and the energy within the building that made it an investment worth while for this concept.

Jamila Ross & Akino West

WRE: The Copper Door B&B has a vintage 1940’s style feel, what was the inspiration behind the design?

JR & AK: The design scheme was really an opportunity for us to tell a story. The story of the building and the dynamic energy that took place within it during that time period, it is a story where segregation meets for the better of a business. The design concept preserves classic nuances from the past and celebrates that past with contemporary touches of the present.

WRE: How many rooms are there at the B&B? 

JR & AK: The bed and breakfast has 18 individual rooms and 3 suites.

WRE: The bedrooms have a common theme of retro wallpaper with simplistic bedding and decor. What was the inspiration behind the design?

JR & AK: We have curated a juxtaposition between contemporary design with playful characteristics that pay homage to 50’s and 60’s Miami design. Details throughout our hallways and lobby feature the preservation of original elements like our front desk for example, crown molding in the lobby, the terrazzo lined stairwell, and beautiful hard wood floors on the second floor.

WRE: What amenities does The Copper Door B&B offer to its guests? 

JR &AK: We offer a chef-driven breakfast every morning within our lobby. Our basic amenities include toiletries, complimentary WiFi, and cable.

WRE: What is your advice for anyone wanting to get into the culinary or hospitality industry?

JR: Experience kitchen or hospitality life first. It’s a different world; like being a cop amongst a community of civilians. The attitudes are different, the sleep schedules are different, the language we speak is different, you learn that serving others is selfless, you won’t know what a holiday or “the morning” is anymore. Anyone interested, should experience this world first before becoming dedicated. It is truly a way of life.

AK: My recommendation is to work within the best kitchens you can and genuinely work hard while your time is spent there. Put your heart into your work and your food.

WRE: How did you get your start in the culinary world? When did you know you were interested in a culinary career? How did you get to this point? 

AK: My first culinary job was at Palm Cove Yacht Club, in Palm Beach. I first gained interest in culinary arts after taking a Home Economics class as an elective. The teacher of class saw my interested and asked if I was interested in taking things a step further by joining a competitive culinary team. I attending culinary school and spent my time working for some of the best chefs in the world including Rene Redzepi (NOMA), Michael Schwartz (Genuine Hospitality Group), and Niven Patel (Ghee Indian Kitchen). I’ve worked my ass off every step of the way.

WRE: How do you both fuse your cooking styles? 

JR &AK: We fuse by collaboration. We’ll discuss a dish and realize that after 30 minutes of discussing its a true game of bouncing ideas off of one another to create a complete package. When it comes to plating final dishes, Akino takes the cake-he has a creative and talented plating style.

WRE: How did you get your start in the culinary world? When did you know you were interested in a culinary career? How did you get to this point? 

JR: My first cooking job was at Chef Peter Kelly’s X2o’s in Yonkers, NY. It was a summer job that completely stole my heart and where my love for the organized chaos for commercial cooking began. I recall being 15, and repeatedly trying to explain to my Dad why I didn’t get off work until midnight. I would have to call him at three to four times before starting to clean my station at the end of the night to wake him up to come get me. Eventually, he gave up and would park outside my job by 10pm and fall asleep in the car until I finished.

WRE: How would you describe your cooking style?

JR: It’s a very simple style, I enjoy bright, clean flavors that don’t need much handling, like Spanish cheeses or ripe tomatoes. I love to simply enhance flavors with accompaniments or a bit of salt. Although, when it comes to heartier dishes, I love braising and roasting tough cuts of meat that need aromatics and spices. I enjoy the process of roasting spices, sweating mirepoix all to dump it into a big pot and walk away. Allowing flavors like these to come together after hours in the oven is very magical once the ordeal is complete.