Il Mulino New York: Meet The Chef
We sat down with Executive Chef Michele Mazza of Il Mulino New York at Acqualina Resort in Sunny Isles Beach, Florida.
Source: Il Mulino New York
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born and raised in a small town under Mt. Vesuvius south of Naples, Italy. After my culinary education in Perugia and Rapallo, I traveled around the world working on a cruise ship. My cooking philosophy was shaped by the Mediterranean influences throughout my training.
Source: Il Mulino New York
Tell our readers an interesting fact or two about yourself.
I am told I have a calm disposition, which flows in my work style. I am able to function well under pressure.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Growing up by the sea, I became quite familiar and was always intrigued with fish, a staple ingredient in my repertoire. I am very proud of the Branzino at Il Mulino New York, cooked and crusted with Mediterranean Sea Salt.
Source: Il Mulino New York
What are three ingredients that you simply couldn’t live without?
Three ingredients I must work with are good quality olive oil, always fresh herbs, and lemon! My hometown region is famous for citrus.
We love the art behind plating. What do you love about designing the perfect dish?
My perfect dish must have color representation, balance, and artistic touches. The fresh herbs contribute not only to flavor but also to presentation.
Source: Il Mulino New York
Tell us about one of the most creative dishes you’ve created?
Many creative dishes, but one that stands out is my Gnocchi Elena after my mother, Elena. It is made with fresh Tomato sauce, basil and topped with Buffalo Mozzarella.
Source: Il Mulino New York
What is one of your greatest accomplishments and/or recent awards you've earned?
I am very proud that Il Mulino New York in Miami located at the award-winning Acqualina Resort won the Travelers’ Choice award voted by our guests on TripAdvisor.
What are some of the latest trends you’re seeing in top restaurants across the globe?
We must keep up with the trends which lean toward health consciousness. I work to include more options for Vegan, gluten-free, organic meats and sustainable fish sourcing.
What’s your favorite cocktail or beverage of choice?
I like Amaro as digestif. I also like Campari and soda.
Source: Il Mulino New York
