OUR STORY
Lumbre is rooted in the simple idea that the best meals are meant to be shared.
Inspired by the lively tapas bars, wood-fired kitchens, and gathering places found throughout Spain, Lumbre brings people together around food that is bold, ingredient-driven, and deeply connected to fire. At the center of the restaurant is a custom wood-fired hearth, where smoke, flame, and ember shape nearly every dish, honoring one of the oldest and most elemental cooking techniques.
The menu celebrates Spain’s diverse culinary traditions while embracing the abundance of Florida’s Gulf Coast. Whole fish, premium meats, seasonal vegetables, and exceptional seafood are prepared with restraint, allowing each ingredient's quality to shine. Guests can begin with classic pintxos and tapas, linger over larger shared plates, and explore a thoughtfully curated wine list that highlights Spain’s celebrated wine regions, as well as a cocktail program inspired by Mediterranean flavors.
Designed to evoke the energy of a modern Spanish dining house, Lumbre balances refined technique with an inviting atmosphere. Whether stopping in for a glass of wine or settling in for dinner, every experience is centered on hospitality, craftsmanship, and the timeless ritual of sharing a meal.
MEET THE TEAM
Chef Nick Orr
Executive Chef/Co-Founder
Nick played an integral role in the opening of Rocca and its early success. His leadership roles at Rocca follow experience with Buckhead Life Group and training at three-Michelin-Star Le Bernardin. Nick most recently returned from culinary work in Spain to open Lumbre, where he is a founder and investor.
Lauren Shlemon
general manager
Lauren brings nearly a decade of hospitality leadership to Lumbre, most recently serving as Beverage Director for Vintage Hospitality Group’s Ford’s Garage, where she led beverage innovation and traffic-driving programming across national markets. Her background includes management roles at Boulon Brasserie, Oak & Ola, and Mexican Sugar in Dallas.
Chris D’Ambrosio
chef de cuisine
Chef Chris brings more than 15 years of Michelin-level and luxury hospitality leadership experience, including roles as Executive Chef at Hotel Barrière-Fouquet’s (two Michelin Keys) and at IGC Hospitality, where he led ground-up restaurant openings and multi-outlet culinary operations. His background includes seven years at Michelin-Starred Bouley, along with international training in Michelin-Starred kitchens across Italy, France, Austria, and Japan.
Katerina Lopez
assistant General manager/Sommelier
A former teacher, Katerina’s journey into hospitality was shaped by urban farming and a love of community, taking her from the Bed-Vyne Wine & Spirits shop in Brooklyn to co-founding a Florida wine import and distribution company to, most recently, serving as Beverage Director at Michelin-Starred Itamae AO. Katerina was a key part of the team behind Miami’s first Michelin Green Star at Krüs Kitchen and Los Felix.