Following his victory on the Bravo TV show, the Sunshine State native decided to strike out on his own and create his own restaurant in Miami. He called it Stubborn Seed, which he named after the resilience it takes for plants to grow—illustrating the persistence required to open a new restaurant, and the dedication and time commitment to ensure it grows and flourishes. Partnering with Ignacio Garcia-Menocal and Francesco Balli of Grove Bay Hospitality, Ford opened his first restaurant in September 2017 in Miami’s South Beach.
With 74 seats and located on a busy corner in South Beach’s South of Fifth Neighborhood, Stubborn Seed has become known not only for its rotating seasonal tasting menus, but also for its sleek design, with industrial chic decor and a glass-fronted display kitchen. In 2022, Stubborn Seed was awarded one Michelin star in the highly-coveted inaugural Florida MICHELIN guide. In May, Stubborn Seed retained its Michelin one-star rating at a ceremony.
Yet, Ford believes Stubborn Seed’s biggest accolade isn’t the Michelin Star, but “the constant evolvement of young talent and turning young kids into great chefs,” he says. “I think that's one of my favorite parts about Stubborn Seed, is that people come in there with very minimal skill, and within two years, they're either a sous chef or they’re a chef at another restaurant. Just watching that evolution from like, someone who can't cut a potato, to basically being a perfectionist at a high level.”
On Stubborn Seed’s website, Ford describes the concept as “the result of pairing unrelenting passion with an unapologetic approach. It aims to unearth cravings of the palate while constructing a reward in each bite. This philosophy takes honest ingredients and elevates them to be splendidly elegant through rigid and persistent execution.” Ford focuses on crafting his constantly evolving tasting menus in the most sustainable way possible—and advises his culinary team to do the same.
Though Ford’s culinary style has evolved to be worldly-inspired—like using a Haitian jerk recipe with carrots, or incorporating spice blends like berbere from Ethiopia or garam masala from India—it all began with French technique. “I think it’s one of the best cores that a chef can start with because there’s just this push for perfection,” he says. “Everything you do has a purpose, and everything you do needs to be neatly done. So it teaches you all of this discipline, and I feel like if you don’t have discipline to start, you don’t have as good of a base.”
In addition to Stubborn Seed, Ford also owns Beauty and the Butcher in Coral Gables, Florida—a nod to his eldest daughter, Madelynn (the ‘beauty’)—which was recently added to the MICHELIN Guide. Plus, Ford recently opened The Butcher’s Club in Palm Beach’s PGA National Resort.
The 32-year-old chef also appears on another culinary show called “Fast Foodies” on truTv in the second season, alongside fellow “Top Chef” winner Kristen Kish, and “Iron Chef” winner Justin Sutherland. In the competitive show, hosts meet with a new celebrity each episode, learn the guest’s favorite fast food menu item, then attempt to replicate the dish with a twist to make it more authentic to their cooking style. Food Network re-aired some episodes, and streamers can view the show on HBO Max or Amazon Prime.
When asked how he keeps his creativity flowing and what inspires him, Ford replies, “My team, 100 percent. I would be nothing without them. The food that we’ve been so successful in creating is all because of them.”