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We sat down with Executive Chef Alessandra Madeira of Azzurra Cucina Italiana in Henderson, Nevada. Newly opened on Henderson’s reimagined Water Street, the cucina offers well-prepared, much loved Italian classics in a trendy, boutique space.

Owned by local architect and Water Street fixture Windom Kimsey, Azzurra’s culinary team includes local favorite Chef Alessandra Madeira. The power team has ensured that each dish centers around quality ingredients and traditional preparation—bringing Italy to Water Street.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I originally grew up in Brazil, but of course, the majority of my culinary technique comes from the time I spent immersed in Italian culture. When I moved to New York, I adopted a variety of techniques that visually elevated my dishes. The combination of traditional flavors with modern presentation creates the perfect harmony between visual excitement and taste—that is the philosophy behind my cooking.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

I am constantly trying to push myself and my capabilities. I enjoy learning and growing, not only as a chef, but as a person. I often find myself experimenting with recipe ideas that, conceptually, really don’t make any sense... that is, until it’s executed. While my cooking is deeply rooted in tradition, it’s my desire to push myself that allows my food to keep up with the times.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

I love our Steak Pizzaiola! Our rendition consists of a pan-seared, 16 ounce New York Strip topped with sautéed, julienned tomatoes. The heartiness of the steak contrasts perfectly with the vibrant sautéed tomatoes, while the herbs remind you of home.

What are three ingredients that you simply couldn’t live without?

I often get asked “what did you put in this?” when preparing food, especially from my employees. My answer is always the same: salt and pepper. While it has become quite the joke in my workplace, that statement has remained true for as long as I can remember. Vibrant dishes are not achieved through overwhelming amounts of spices, countless sticks of butter, and whatnot. Good, delicious food is simple and nostalgic. The only three ingredients that I need are: salt, pepper, and passion... which can always be substituted for some garlic.

We love the art behind plating. What do you love about designing the perfect dish?

At the end of the day, all that truly matters is the flavor of the dish. Despite that, though, eating should be an experience. In Italian culture, eating is the primary medium of intrapersonal connection. Creating visually stunning dishes catalyzes conversation between people, and allows for a greater feeling of appreciation of the meal presented in front of you. Being able to create that special moment is one of the greatest rewards of being a chef.

Tell us about one of the most creative dishes you’ve cooked up?

This dish isn’t served at Azzurra, but my most creative dish (that ended up being a success) was an orange-infused risotto. We prepared this during the Holiday season last year, topped with sliced duck breast. This was a great way to re-imagine the classic citrus and duck pairing. We are hoping to offer it at Azzurra soon.

What is one of your greatest accomplishments or awards you've earned?

One of the accomplishments I’m the most proud of occurred in 2009. My sister and I competed against Bobby Flay in “Throwdown with Bobby Flay: Feast of the Seven Fishes.” I won the competition alongside my sister, despite the winning dishes containing shellfish. Due to my shellfish allergy, I was unable to taste any of the food prior to service. Winning a competition of that caliber without being able to “check my work” instilled an incredible sense of confidence and pride in my cooking, propelling me to the level I am at today.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I often find myself eating at restaurants that favor the visual appeal of a dish more than the actual eating experience. More and more, we see restaurants that are decreasing their portions and increasing their prices. While the dishes are absolutely spectacular from a visual standpoint, at what point do we draw the line between food and spectacle? Defining where the line stands between enjoyable food and art is difficult, but only once it is established does a restaurant find itself successful.

What’s your favorite cocktail or beverage of choice?

An Espresso Martini!

What do you love about being the Executive Chef of Azzurra Cucina in Henderson, Nevada?

Being the executive chef of this restaurant is incredibly difficult, I will not lie. Everyday, I find myself near-drowning in the associated workload. Despite the plethora of difficulties, I love every second of my job. Every day, I see a familiar face and am reminded of why I do what I do. The majority of our business comes from our regular customers—people with their own families, coming from all sorts of financial, cultural, and social backgrounds. Whenever I am overwhelmed with struggle, I look over into the dining room and see people uniting with each other, enjoying a meal together. I then realize that we don’t own a restaurant—we own a home.

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