Antonio Mermolia

Chef Antonio Mermolia made his mark in the U.S. restaurant industry with his authentic Southern Italian food at the stunning Le Sirenuse and Mare restaurants at the Four Seasons Hotel at The Surf Club in Miami. Prior to his arrival in Miami, he worked in New York as a chef at Il Punto and at two-Michelin star Chef Davide Scabin’s restaurant Mulino a Vino, before opening Capatosta in the Flatiron District.

Born and raised in Southern Italy, Chef Mermolia is a champion of Mediterranean coastal cuisine and is known for highlighting the integrity of the best ingredients available served in their purest form. He developed his palate for fresh, simple cooking from his mother – who hailed from the stunningly beautiful Amalfi Coast – and his experience working in restaurants in Gioia Tauro in the region of Calabria.

Mermolia’s culinary philosophy focuses on the “complexity of simplicity.” He believes that creating the simplest of dishes with only two or three ingredients is the most difficult challenge for a chef. “Not only do you have to source the best ingredients, but you also have to master the technique and perfect the execution of the final dish.