New Year, New Horizons: Chef Michael Solomonov’s Tips for Travel, Wellness, and Culinary Adventures in 2025

As the calendar turns to 2025, it brings fresh possibilities for adventure, well-being, and savoring the moments that matter most. Renowned chef and culinary visionary Michael Solomonov invites us to explore the year ahead with intention, sharing his personal tips for staying balanced on the road, his favorite sources of creative inspiration, and a glimpse into his plans for Aviv, the Israeli-inspired culinary gem opening at 1 Hotel South Beach in 2025. Whether you're dreaming of new destinations or simply seeking a nourishing start to the year, Michael’s insights will inspire your journey.

From Plate to Path with Chef Michael Solomonov

The new year invites fresh opportunities for exploration and self-care. As a seasoned traveler and chef, what are your go-to tips for staying healthy and balanced while on the road?

Eating fruits and vegetables is my top priority when traveling. They can be the hardest to find but make the biggest difference, fueling your body with nutrients instead of relying on caffeine and fast food. I also avoid late-night meals, opting for a late lunch or early dinner to stay balanced. Walking everywhere is another essential habit for me. On a recent trip to Seattle, I walked over 10 miles in a day—it’s a great way to explore and keeps your spirit energized. Skip the Ubers when you can and enjoy the journey on foot.

Local sourcing and community connection are at the heart of Aviv. Are there any new collaborations with Miami producers or community initiatives you’re looking forward to in 2025?

Collaborating with Miami’s local farming community has been a highlight of opening Aviv. We’re partnering with Aroa, a local creamery that makes incredible labneh using North Florida milk. It’s vat-pasteurized at low temperatures to preserve its integrity, made weekly in small batches, and completely free of preservatives. Beth and Maria from Aroa also sell at local farmers' markets like Coral Gables and Pinecrest, which I highly recommend checking out. Working with such talented local producers in Miami has been so inspiring, and we’re thrilled to share their amazing products with our guests.

Life outside the kitchen often fuels creativity inside it. What unexpected places or moments have inspired your culinary ideas recently?

Walking the beach at 1 Hotel South Beach always sparks ideas. The natural beauty around the property inspires me to refine dishes and revisit family recipes that have shaped my cooking. If I’m in a creative rut, a dip in the ocean clears my mind. Collaborating with Chef Alberto and Chef Ross at Zahav in Philadelphia was also a creative highlight. They’re powerhouse chefs, and developing Aviv’s menu together has been an incredible experience.

Resolutions can also include exploration. Is there a specific destination or cultural experience you’re hoping to explore in 2025, and why?

Getting back to Israel is at the top of my list. It’s been a while, and nothing inspires me more than being home with family and walking through the shuk. The vibrant energy and flavors of Israel are always a source of endless creativity.

For those looking for a healthy start to the new year, could you share a favorite recipe that's both nourishing and easy to make at home for those on the go?

I really don’t think you can go wrong with our Chopped Salad and recipe for 5-minute Hummus. Our lives are all so busy but a chopped salad can come together super quickly and still be so satisfying. The fresh produce of tomatoes and cucumbers combined with the punch of fresh squeezed lemon juice and good za’atar just creates such a good flavor punch. Making a side of our 5-minute hummus recipe to go alongside the chopped salad is basically the ultimate combo, and no meal in Israel would be complete without either of these.