Sunny’s Steakhouse, led by executive chef Aaron Brooks, serves steakhouse classics alongside raw bar items and handmade pastas. The concept began as a creative solution from Jaguar Sun owners Will Thompson and Carey Hynes, who sought to keep their business alive during the pandemic. Knowing diners craved something memorable, the duo launched a temporary kitchen in an event space, which quickly became one of Miami’s most coveted dining experiences. The success of “Sunny’s Someday Steakhouse” drew investor attention and allowed the team to transform it into a permanent 200-seat restaurant.
When Sunny’s Steakhouse prepared to open in fall 2024, Thompson and Hynes invited Aaron Brooks to lead the kitchen. “There was already such a great foundation that came from Jaguar Sun and the previous version of Sunny’s, so it was an easy transition to slide into,” says Brooks, who accepted the position almost immediately. After two decades with Four Seasons, he wanted to be part of something more homegrown, and as a longtime fan of Jaguar Sun, he was quickly convinced it was the right move.
To preserve the same familiar environment and service, Thompson and Hynes closed Jaguar Sun so their entire staff could remain together under one roof.
