Sunday, October 25, 2020

Sale e Pepe Names New Executive Chef


Executive Chef, Antonio Minichiello Submitted Photos

Executive Chef, Antonio Minichiello Submitted Photos

Sale e Pepe, the elegant Italian restaurant overlooking the Gulf of Mexico within the award-winning Marco Beach Ocean Resort, has named Antonio Minichiello as executive chef.

Raised in the small, southern Italian town of Avellino, Minichiello’s love for cooking began at an early age alongside his mother and grandmother, eventually leading him to enter culinary school at age 15. After graduation, he spent many years honing his skills at acclaimed restaurants throughout Europe and the United States, including the Four Seasons in London and the two-Michelin starred Four Seasons in Prague. Most recently, he served as executive chef at Veranda Restaurant in the Four Seasons Hotel Las Vegas.

Sale e Pepe features Italian cuisine, Renaissance-inspired art and architecture.

Sale e Pepe features Italian cuisine, Renaissance-inspired art and architecture.

Throughout his career, Minichiello has earned a reputation for creating authentic and luxurious cuisine that reflects the rich culinary tradition of his Italian homeland, and he will now bring his extensive experience, talent and inspiration to lead the culinary team at Sale e Pepe. Since his arrival in the fall, Chef Minichiello has worked to create a menu that is influenced by old-world tradition, yet reflects a personal style that he describes as authentic Italian with a modern twist.

The Terrace at Sale e Pepe offers alfresco dining overlooking the Gulf of Mexico.

The Terrace at Sale e Pepe offers alfresco dining overlooking the Gulf of Mexico.

At Sale e Pepe, Minichiello looks forward to continuing to incorporate his creativity and passion for Italian cuisine to create unique and memorable experiences for guests by leading them on a nostalgiafilled journey of his homeland.

“It’s like a trip that goes to Sicily, all the way through the south and stops in Rome, and up to Tuscany and finishes up in Milan,” Minichiello said.

Chef Minichiello has recently introduced two six-course tasting menus, providing diners with the opportunity to sample a broad range of his culinary repertoire. Both the Avellino and the Campania menus pay homage to Minichiello’s Italian roots and showcase his extensive culinary talent and experience. Additionally, each tasting menu offers guests an optional wine pairing from Sale e Pepe’s awardwinning 400+ label collection, recognized by Wine Spectator with its Best of Award of Excellence for 12 consecutive years.

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