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SERGIO SIGALA
CASA TUA
1700 James Ave
Miami, FL 33139
305-673-1010

Biography »

Interview:
Joy Johnson: Why did you start cooking? What or who inspired you to become a chef?
Sergio Sigala: My mother and grandmother were always cooking at home, and they inspired me. When I was around 13 or 14 years old, I went to work as a dishwasher for a cousin of mine who had a restaurant.

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SERGIO SIGALA
Casa Tua | Miami, FL

The only thing more genuine than Sergio Sigala’s Italian cuisine is his gracious smile. Sigala makes South Beach diners feel right at home at Casa Tua, his cozy but elegant restaurant where simple, authentic Italian food brings people together to share in good living. Sigala’s every dish reflects a perfect harmony of flavors and textures, as well as the chef’s unmistakable reverence for each ingredient. Fresh herbs and regional Italian olive oils figure prominently on his plates. Que buono!

Tagliolini with Caviar and Crème Fraiche

Chef Sergio Sigala of Casa Tua – Miami, FL
Adapted by StarChefs

Yield: 1 Serving

Ingredients:

  • 3 ounces fresh tagliolini pasta
  • 1 Tablespoon mascarpone cheese
  • 2 Tablespoons crème fraiche
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh chives
  • 1 teaspoon caviar
Method:
Cook tagliolini in a pot of salted, boiling water. In a small bowl, mix remaining ingredients, except caviar. Drain pasta and toss with cheese mixture. Top with caviar and serve immediately.

Interview Cont'd

JJ: Who are your mentors?
SS: Gualtiero Marchesi, whom I trained with for a few months in Italy. He cooks simple, light fare.

JJ: What is your most indispensable kitchen tool?
SS: My agenda. Although it’s not an actual tool, it is very important that I am organized.

JJ: What cities do you like for culinary travel? Why?
SS: Milan and the small restaurants in my hometown of Boario Terme, Italy. I also like France and New York City.

JJ: What are your favorite food haunts in Miami?
SS: I like to try many different restaurants, but I like Nobu and Wish.

JJ: What is your favorite spice?
SS: I really like to use fresh herbs, such as thyme, rosemary, sage and marjoram.

JJ: What is your favorite question to ask during an interview for a potential line cook?
SS: Why do you want the job? I want to see if they are inspired and are passionate.

JJ: What advice do you have for culinary students just getting started?
SS: Work hard and don’t quit after your first bad experience. You will work with bad chefs/owners, but your passion needs to keep you working.

JJ: What are your favorite cookbooks?
SS: Alain Ducasse’s cookbooks.

JJ: What is your best food memory?
SS: Eating in small, home-style restaurants in Italy, where mothers and grandmothers cook. Enjoying traditional bread and salami, and natural simple foods fresh from the garden.

JJ: What is an essential ingredient in your kitchen?
SS: The ingredient I use the most is extra virgin olive oil. I have six or seven types.

JJ: Where do you see yourself in 5 years? 10 years?
SS: Still growing with this company. Each day I continue to learn.




   Published: October 2004

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