Fiamma Sun Valley in Ketchum, Idaho: Meet the Chefs

Jan 14

We sat down with Chef Britt Rescigno and Chef Kinsey Leodler-Rescigno of Fiamma Sun Valley in Ketchum, Idaho. Fiamma believes that a fulfilling meal is more than what’s on the plate—it’s an experience that engages all the senses, from the sights of live fire cooking to that first bite of freshly prepared pasta. But more than that, it’s about connection. Think of Fiamma as an extension of your home—a welcoming place to gather, share stories over delicious food, and make memories that linger long after the meal ends.

Fiamma Sun Valley in Ketchum, Idaho: Meet the Chefs

Tell us about what your morning routine looks like, and how you like to end your day?

Busy restaurant schedules don’t always allow it, but if we’re able to we start our day off with a soak in the hot tub, with no phones. This is often where we talk about menu ideas and make plans, and is a great time for us to connect with each other.

Do you have any awards or achievements you’d like to mention?

Fiamma has been awarded AAA Four Diamond Distinction, in addition to:

Tournament of Champions Semifinalist (Chef Britt)
Chopped Champion (Chef Britt)

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

There are so many chefs we look up to. Jonathan Waxman was in Fiamma last year and spent some time with our staff. He gave us some great advice along the lines of “stay true to yourself and always keep pushing forward.” Our team has really talent hat advice to heart and we’re grateful to have had that opportunity to connect with Chef Waxman.

What do you typically cook at home?

Kinsey’s culinary loves are Asian and Mexican cuisine, so we cook a lot of that at home. We’re also big fans of a slow food Sunday supper like Nonna’s sugo and meatballs.

What’s a food trend that you’re loving right now and why?

Slow food is really making its way back into the forefront of culinary minds these days. Slow food speaks to the core of many culinary traditions, and we’re excited to see that come back.

What’s the strangest food combination you’ve ever tried? And, did you like it?

Caviar goes with way more things than you would think. There’s not much you can top caviar with that isn’t a delicious combination. You might think we’re crazy, but caviar on vanilla gelato with a little olive oil is shockingly delicious.

What drink do you enjoy most?

Few things are better than a well-made martini, but we also thoroughly enjoy cocktails with Chartreuse and Fernet.

Have you ever cooked for a celebrity? Do you have a story to tell?

We got to cater a private jet with Steven Tyler and Matt Sorum on board a couple of years ago. We made classic lasagna and peanut butter cookies, and they sent us videos of them enjoying it. That was pretty awesome!

What’s your Instagram so readers can follow you?

Fiamma Sun Valley: @fiamma_sunvalley

Chef Britt Rescigno: @chef_rescigno

Chef Kinsey Leodler-Rescigno: @kinsey.noel

Why should readers visit Fiamma in Ketchum, Idaho?

At Fiamma, we believe in the power of simplicity elevated to its finest. Focusing on regional and seasonal ingredients, we celebrate the art of open flame cooking and pasta fatto a mano, ensuring every dish is as fresh and flavorful as possible. Beyond the kitchen, our passion for creating an exceptional dining experience extends into everything we do—from curating a robust wine list that perfectly complements our dishes to providing warm, attentive service that makes every guest feel like family.

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