Miami Beach, FL – December 3, 2018 – World Red Eye got behind the scenes with Romain Zago, the owner of the iconic Miami Beach nightclub Mynt Lounge, to unveil his newest restaurant Myn-Tu located right next to Mynt, on 1905 Collins Avenue. Myn-Tu’s culinary concept and inspiration behind the design lays on a merge between Mynt’s exclusivity and impeccable touch in the hospitality industry, with a generous mixed menu blending the Japanese, French, and Vietnamese culture. The French-born, Brazilian/Italian-model turned hospitality mogul, has worked every position in the industry, “My goal was to be able to assimilate every possible position in the industry, till the moment I would be able to become an investment myself and attract the confidence of possible partners and lenders.” In 2006, Romain was able to merge his years in the fashion industry with his nightlife experience when he worked with the renowned Italian Architect, Gianni Ranaulo in redesigning Mynt Lounge into Miami Beach staple. Today, Zago is known as a visionary in the hospitality industry – read the full editorial below about Zago’s newest hotspot.

WRE: How did you get your start in the hospitality industry?

RZ: I started in the hospitality industry quite a while before arriving in Miami with assisting John Casablancas (Founder of Elite Model Management) with the Model Elite Look contests throughout the globe and some other fashion events, always under his supervision and teachings. Then finally in November 2001 with Mynt Lounge opened its doors, I managed to learn and develop enough skills and knowledge to grow from a bartender position, to Manager, to VIP director and finally become the Managing Partner in late 2006 till nowadays. Since the very first day, I planned on investing myself in hard work while others were distracted with life pleasures. My goal was to be able to assimilate every possible position in the industry, till the moment I would be able to become an investment myself and attract the confidence of possible partners and lenders.

WRE: How long have you owned the nightclub, Mynt? What year did you take over Mynt?

RZ: In late 2006, I purchased Mynt with couple of business associates including my best friend Alex Desimone. Since then, I have been operating Mynt alone, bringing Mynt to an astonishing 17 years absolute reign and indisputably the most exclusive spot in Florida. It is without a doubt, that I can humbly assume Mynt as an icon of the city of Miami Beach.

WRE: Previously you were a model, how did you transition from modeling to the hospitality? 

RZ: I was a fashion model for about 8 years, travelled the world, been literally everywhere… From Japan, Australia, France, Italy, Germany, South Africa, Spain, Brazil to the USA, where my love to this country was so magnetic that I promised myself to one day call it and make it my final home destination. Initially the transition wasn’t easy, as the Fashion ego made it difficult to restart life as a bartender, since I was hanging out with supermodels all the time. However, my plan was very clear, learn every possible position so I could catapult myself to ownership and operator.

WRE: Where is Myn-Tu located? What is the inspiration behind the design of the restaurant?

RZ: Myn-Tu is located right next to Mynt, on 1905 Collins Avenue, in the heart of South Beach. The concept and inspiration behind the design lays on a merge between Mynt exclusivity and impeccable touch in the hospitality industry, and the sophisticated touch within paying attention to the customer difficult culinary taste; this is what Myn-Tu is all about: a generous mixed menu reassembling the 5 continents best with a special inclination to Japan, a country that means so much to me, from a cultural and culinary point of view. My good friend and famous Designer Gianni Ranaulo from Paris, helped me put together my ideas for the final design.

WRE: What is the inspiration behind the menu? Who is the head chef?

RZ: My inspiration for the menu, might be the key factor to its immediate success. The menu is inspired by destinations from all over the world, focusing on what Miami and Mynt dearest customers enjoy the most; a gentle blend of Japanese finest cuisine with a French flair; that being said, no escape to some vegan dishes, some Italian desserts and definitely some very fine truffle and caviar. Most of the Chefs come from Nobu, while some chefs have had passage from Zuma to Makoto and so on… I had to ensure our clientele will enjoy the highest level of performance, and they definitely don’t fail to deliver. Our executive kitchen lays on the Executive Chefs Man and Seiya, under the careful supervision of Yung, who spent precise 14 years working for Nobu.

WRE: Do you have partners or did you do this by yourself?

RZ: The purchase of Bond (aka the old Rokbar) was done with just one silent business associate and myself. However, I decided to reward with a few shares Mynt doorman and VIP Director Jose Leonardo, as Myn-Tu’s junior partners for his ethics, outstanding business results, and a loyalty of 17 years.

WRE: What is your advice for anyone wanting to get into the hospitality business?

RZ: Well, that’s the million dollars question isn’t it? I can’t even begin to explain how complex and complicated it is… it would take a book to reveal and explain all my secrets, but if I had to summarize a few of them, I would probably start with: 1: Work indefatigably… Don’t ever look at your watch, work while others enjoy recreational moments. 2: Don’t ever give up, it will take a thousand failures (learning experiences with my vocabulary), until you manage to score your first successful venue, event or career move. 3: Learn by watching and do better, humble yourself from serving a drink to putting together the logistics of a fashion event, a massive party or even a full promotional mini concert, it will teach you how to deal with panic, problems, and fears. 4: Never take anything for granted, always improve your skills, your ambitions, your creative mind, never stop thinking that what you’re doing is just far from being enough. Don’t compare yourself to others… Don’t adjust yourself to other people levels. Set goals and challenges. 5: Plan ahead, hospitality is like a chess game, plan many moves ahead, and before you’re done with your first game, plan the 2nd and 3rd, someone else will always try to steal your spotlight.

WRE: What’s next for Romain Zago?

RZ: A mega project and investment in Los Angeles, prompt to open in May 2019. Name, location, and concept are kept secret for marketing reasons, until the revealing sometime in February… stay tuned!

Never take anything for granted, always improve your skills, your ambitions, your creative mind, never stop thinking that what you’re doing is just far from being enough.

Romain Zago

WRE: What is your favorite item on the menu?

RZ: It’s really hard to say I love them all, you must come try some of our dishes! Must try items include the Crispy Betsy, Yellowtail Jalapeño, the Lobster and Wagyu Tacos, the Haute Living Truffle Spaghetti and of course World Red Eye Seafood platter.

GALLERY SLIDER