An Italian Signature by Sergio Sigala

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 One of the most popular appetizers is the Grilled Octopus with lemon, olives and capers.

When the Soho House Group needed an executive chef to open their newest Cecconi’s restaurant in Miami, they turned to the talent that made Casa Tua the critically acclaimed eatery it is today. Northern Italian native Sergio Sigala brought his own cooking style to the world-renowned menu, sticking to the Italian culinary principle that simple is best, while staying true to the signature, mouth-watering dishes that made Cecconi’s famous in London and West Hollywood. With an emphasis on high-quality ingredients, Sigala has turned Cecconi’s into one of Miami’s top eateries.

How did you begin your career in the culinary field?

Unlike most chefs, I was not driven into the culinary arts by a passion for food rather, it was a passion for a Vespa. The summer I was fourteen, I was desperate to earn enough money to buy a Vespa. I started off washing dishes at my cousin’s restaurant but soon fell for cooking, which came naturally to me. At the end of summer I had the money for my Vespa but I had also begun to realize that this could be my future. I started to pay more attention to my mother and grandmother’s amazing cooking and found so much inspiration in their kitchens.

What restaurants did you work at prior to this one?

Growing up in Italy, I worked at various restaurants, including some Michelin starred, throughout Europe, the Middle East, Canada and the United States. For the last 10 years, I was the Executive Chef of Casa Tua in Miami Beach. I designed the kitchen, planned the menus and was responsible for budgeting and organizing the kitchen staff. I helped drive the restaurant to the forefront of the Miami Beach dining scene where it has remained a great success.

What appetizer, entrée and dessert is the restaurant most known for?

One of the most popular appetizers is the Grilled Octopus with lemon, olives and capers. For the main entrée, the Agnolotti del’plin with sage and parmigiano or the Roasted Branzino filet with Taggiasca olives, basil and cherry tomatoes. For dessert, the Chocolate Delizia with passion fruit sorbet.

Are you a globetrotter? If so, do you get inspiration for your dishes from places you travel to?

I haven’t been traveling much because I have three children at home and it is getting harder to leave the family, even for just a few days. Lately, I’ve been getting much of my inspiration from seasonal produce that is locally available.

When you’re not whipping up creations in the restaurant, where can we find you dining?

When I am not working, I love to cook at home for my wife; but if we go out, I love Pubbelly in Miami Beach or Sustain in Midtown.

What’s your favorite pasttime?

Cycling, running, swimming, golfing and spending time with my three children.

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