Chef Sergio Sigala of CASA TUA - Biography

Miami, FL

November 2011

Born in Brescia, located in Northern Italy’s Lombardy region, Chef Sergio Sigala of Casa Tua has established an authentic Italian outpost in South Beach over the past four years. Casa Tua represents Sigala’s first culinary endeavor in the U.S.

As is typical in an Italian family, Sigala learned to cook from his mother and grandmother. As a young teenager he went to work as a dishwasher for a cousin who had a restaurant, and around the same time, he entered culinary school. During his 5 years of school training he completed a series of apprenticeships in some of Europe’s top kitchens, including the 3-Michelin-starred Ristorante L’Abereta di Gualtiero Marchesi. There Sigala had the opportunity to work under the supervision of now famous Carlo Cracco, who also got his start in Marchesi’s kitchen.

Prior to coming to Casa Tua, Sergio was the executive chef at the Grand Hotel Molveno and chef de cuisine at the Hotel Milano, two of Italy’s 4 star luxury hotels. In addition to his experience throughout Italy’s kitchens, Sigala has ventured forth into several French establishments, most recently at Michelin-starred Le Diamante Rose in Cote D’Azur.

Sigala’s cuisine is simple, but not simplistic. He deftly assembles his minimalist dishes using high quality ingredients and fresh herbs, as well as handmade pastas and pastries. Extra virgin olive oil is a central ingredient in many of his dishes, and Sigala relies on more than half a dozen varieties for their distinct flavor and body.