THE TEAM
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Chef Partner, Shiso | Forward Hospitality Group
Chef Raheem Sealey moved to the US to pursue new opportunities for his family. In 2009 he relocated to Miami and enrolled at Le Cordon Bleu College of Culinary Arts.
While pursuing his education, his ambition kept him busy and he assumed roles working in some of Miami’s best kitchens starting with Michael’s Genuine, and then at Sugarcane Raw Bar & Grill, honing his skills on the robata grill under the guidance of Chef Timon Balloo. Following his graduation, Chef Raheem was soon recruited by ZUMA where he continued to develop his creativity, passion and leadership skills, rising to the rank of Sous Chef before moving on to Pao as an integral part of Paul Qui’s team.
In February 2016, Chef Raheem joined the KYU Miami opening team in the role of Sous Chef and was quickly promoted to Executive Chef. Under his leadership KYU received a number of accolades including a James Beard ‘Best Restaurant’ nomination in 2017, and inclusion on the World’s 50 Best Restaurants list in 2021.
During Covid-19, Chef Raheem opened a smokehouse pop-up, Drinking Pig BBQ, with his wife, Yohanir Sandoval, and best friend, Mark Wint, following a BBQ-filled visit to Austin, TX. The pop-up took Miami by storm, quickly becoming a beloved Miami-staple that was known to sell out daily. In 2023, Sealey teamed up with Forward Hospitality Group, opening a permanent Drinking Pig BBQ location at Welcome To The Farm - a country music venue backed by NBA-star Jimmy Butler, Musician Chase Rice, and former Chicago Bear Roquan Smith - with locations in both Chicago and Cleveland.
September 2024 marked a pivotal moment for Chef Raheem, with the decision to return to KYU, following the brand’s expansion under a new partnership with Reuben Brothers to New York, and Las Vegas. In his new role of Executive Chef for KYU globally, Sealey oversees the culinary
direction, and menu development for all locations - NY, Miami, and Las Vegas - and will lead the upcoming 2025 opening in Los Angeles. His return marks a new era and exciting new chapter for KYU as a world-class restaurant brand.
In March 2025, Chef Raheem debuted Shisho, a new restaurant in Miami’s Wynwood neighborhood. Shiso is more than just a restaurant—it’s an extension of Sealey’s unrestricted culinary vision. The menu is a reflection of multicultural influences: blending Raheem’s love of Japanese precision, American BBQ, and home culture of Caribbean soul in a way that only he can. It’s more than just food; it’s a celebration of balance and harmony, where each dish is meticulously crafted to tell a unique story, all through the lens of one visionary chef.
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Chef de Cuisine, Shiso | Forward Hospitality Group
Born in the vibrant fishing village of Cojímar, Cuba, Chef Monika Dominguez was raised with a
deep-rooted passion for food, nurtured by a family where Sunday meals were sacred.
In 2014, she moved to Miami in search of greater opportunities and quickly immersed herself in
the hospitality world - starting humbly as a busser in Naples, Florida. Driven by determination
and talent, she enrolled at Le Cordon Bleu in 2015. Monika's culinary journey then took her
through some of the most acclaimed kitchens in the world. She sharpened her skills as a line
cook at ZUMA and later spent six transformative months at the globally renowned Pujol in
Mexico City. In 2017, she joined KYU in Miami, where she was hired by and first met Chef
Raheem Sealey, working alongside him and Chef Michael Lewis, forming a tight-knit
professional bond. Recognized for her leadership and talent, Monika was promoted to Head
Chef to open KYU Mexico City in August 2020.
Returning stateside at the encouragement of Sealey, Monika took the helm as Executive Chef at
Chug’s Diner in 2021, where her work earned a prestigious Bib Gourmand nod from the
Michelin Guide. In 2022, she decided to open her own venture, and launched Dale Street
Food, celebrating contemporary Cuban cuisine—a tribute to her heritage and culinary evolution.
She later rejoined KYU as Executive Sous Chef before being tapped by Sealey once again to
collaborate on J&C Oyster and then to join him full time at Forward Hospitality Group.
Today, Monika brings her heart, heritage, and discipline to Shiso as Chef de Cuisine. From day
one, she worked closely alongside Chef Raheem Sealey to craft a menu that reflects a shared
culinary vision. Together, they developed a bold approach to Asian cuisine, layering flavors,
techniques, and textures with thought and purpose. Her leadership in the kitchen has helped
shape Shiso into more than just a restaurant — it’s a space where culture, innovation, and
family converge. For Monika, being Chef de Cuisine is more than a title — it’s a continuation of
the journey that began in her grandparents' kitchen in Cojímar.