Chef Keith Valles Jr., a Miami native, brings a rich culinary heritage and a deep connection to the local community. There is a rich history dating back to the late 60’s with Keith’s grandfather and legendary Miami Jazz DJ pioneer Charles “China” Valles. China was nicknamed the “Maharaja” by Duke Ellington, and known throughout the South Florida airwaves. Keith’s menu reflects his belief that humanity should live in harmony with the earth. A graduate of Le Cordon Bleu Culinary College (2009–2011), Keith has honed his craft at celebrated Miami establishments such as the SLS Hotel, Mondrian Hotel, Faena Hotel, Blue Collar, and Mignonette. In 2021, he co-founded Meat the Veggies with Jocelyne Williams to bring his vision of innovative, flavorful cuisine to life.

Jocelyne Williams, originally from St. Louis, MO, combines her expertise in operations and her passion for hospitality to drive Meat the Veggies forward. With a Bachelor of Arts in Communications from the University of Missouri–St. Louis and a PMP certification, Jocelyne has spent over a decade refining business processes and managing strategic projects. Jocelyne’s path is inspired by her late brother Julian Williams, who worked for Marriott Properties for 13 years. After managing her own short-term rental business, “Backhome”, she relocated to Miami in 2019. Inspired by the city’s energy and her love of food, she partnered with Keith to establish Meat the Veggies, blending her organizational expertise with his culinary creativity.