It\u2019s no surprise that we have excellent chefs here in South Florida. But the Food Network says we even have the most eggs-cellent one, taking the \u201cChopped\u201d crown last week in an egg-inspired competition. Deco\u2019s Alex Miranda spoke with chef Ivan Barros, whose Magie Wine Bar is a big hit in Coconut Grove and Little River, about his eggs-traordinary abilities.<\/p>\n
The Food Network is onto something.<\/p>\n
Ivan Barros: \u201cIt\u2019s an honor to be part of, like, a select group, right? There\u2019s only been five of us to win in Miami, so I think that\u2019s pretty huge.\u201d<\/p>\n
That Miami chefs are a cut above the rest, crowning Ivan Barros \u201cChopped\u201d champion.<\/p>\n
Alex: \u201cHow did you feel going in?\u201d<\/p>\n
Ivan Barros: \u201cGenuinely nervous, afraid, scared. I definitely go in humble. I\u2019m like, \u2018Don\u2019t let the tattoos fool you. Like, I\u2019m definitely nervous.\u2019 Yeah, I know how to cook, but when the pressure\u2019s on, it\u2019s a little different.\u201d<\/p>\n
On the competition show\u2019s egg-themed episode. So call him the:<\/p>\n
Ivan Barros: \u201cEggs-ecutioner!\u201d<\/p>\n
Alex: \u201cNot the eggs-ecutioner.\u201d<\/p>\n
Ivan Barros: \u201cIn the first round, I was definitely super nervous. Some of these ingredients in the mystery basket I was familiar with. But people underestimate how quickly 20 minutes goes by. Going into the second round, once I realized I was gonna make pasta, I felt really good \u2019cause I was kind of in my wheelhouse. And then going into the dessert round, it made my heart sink because I\u2019ve never even held an ostrich egg. I had to crack it open with a hammer. And it\u2019s like, you know when people say, like, \u2018Oh, it gives me the ick.\u2019 Like, when I was putting the egg into the bowl and it was just flopping out, like, the whites and the yolk, I was like, \u2018Ugh!’\u201d<\/p>\n
Alex: \u201cYou\u2019re like, \u2018It\u2019s giving \u2018Jurassic Park.\u201d\u201d<\/p>\n
Ivan Barros: \u201cYeah, it\u2019s a dinosaur egg.\u201d<\/p>\n
Ivan is the brain and taste buds behind Little River\u2019s Magie Wine Bar.<\/p>\n
Ivan Barros: \u201cIt\u2019s a French term for kind of creating magic through experiences.\u201d<\/p>\n
Which also has a location in Coconut Grove.<\/p>\n
Ivan Barros: \u201cCome vibe, hang out, have some wines, reds, whites, non-alcoholics, THC beverages.\u201d<\/p>\n
Plus snacks.<\/p>\n
Ivan Barros: \u201cIt\u2019s very playful food.\u201d<\/p>\n
Including fan favorite:<\/p>\n
Ivan Barros: \u201cDino nuggets that you ate as a kid, and then nice caviar. Fry them about two or three minutes \u2019till they\u2019re golden brown. Toss them with a little bit of salt, and then top them with.\u201d<\/p>\n
Alex: \u201cWhich is your favorite dinosaur?\u201d<\/p>\n
Ivan Barros: \u201cYou know, the triceratops.\u201d<\/p>\n
Ivan Barros: \u201cHere\u2019s our caviar dino nuggets.\u201d<\/p>\n
Alex: \u201cSo this is the \u2013 what\u2019s the one with the long neck? You know, right at the opening of \u2018Jurassic Park.\u2019 That\u2019s the one I\u2019m going to go for.\u201d<\/p>\n
Ivan Barros: \u201cCheers.\u201d<\/p>\n
Alex: \u201cCheers. To high and low.\u201d<\/p>\n
Alex: \u201cOh, that\u2019s so good. The comfort of the nuggie, along with the sophistication of the caviar.\u201d<\/p>\n
That $10,000 prize money comes in very handy since Ivan is opening a new Barcelona-inspired tapas concept right next door to Magie Little River called Bar Fideo.<\/p>\n
Copyright 2026 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.<\/p>\n
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