Meat the Veggies distinguishes itself by offering a fusion of real meat and flavorful veggies, highlighted by the original pulled oxtail sandwich™ and 100% supernatural tropical ingredients infused into stimulating signature BBQ sauces. Coupled with a commitment to quality, innovation, and sustainability.

Chef Keith Valles Jr comes from a family deeply rooted in enriching the local community and designed a menu that reflects his personal diet and beliefs, that humanity should be one with earth. Keith set out to establish a career in culinary arts, by attending Le Cordon Bleu Culinary College from 2009-2011. Over the course of the last decade plus, Keith has served as chef extraordinaire in many capacities throughout the Miami food scene. Notably, SLS hotel, Mondrian hotel, Faena Hotel , Miami staple Blue Collar, and Mignonette seafood and oyster bar. Keith co-founded Meat The Veggies in 2021 with partner Jocelyne.

Originally from St. Louis, MO with a Bachelor of Arts in Communications from the University of MO-Saint Louis and PMP, Jocelyne is an operations and project management executive.  For the past decade she’s focused on executive projects, business processes and strategic operations, system implementations, and capability development. After managing a short term rental property business, “Backhome”, for several years, in 2019 Jocelyne relocated to Miami, FL. With a background in operations and a love for hospitality, she ultimately followed her heart and co-founded Meat The Veggies with Keith in the Fall of 2021.