Interview with Chef Sergio Sigala of Casa Tua – Miami, FL

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.

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.