One of Italy’s brightest gastronomic talents, 32-year-old Antonio Mermolia discovered his metier at his family’s boutique hotel in Calabria and honed his craft in Sicily before moving to New York in 2012, working successively at Il Punto, Mulino a Vino and his own venture, Capatosta, garnering enthusiastic reviews from top restaurant critics along the way. Prior to his appointment to Le Sirenuse Miami, Mermolia spent a season absorbing the tastes, ambience and culture of Le Sirenuse in Positano. His mission is to capture the “richness and depth that can be found in the simplest Southern Italian recipes”.
Hailing from Washington DC, Jon Curiel oversees every aspect of the Champagne Bar at Le Sirenuse Miami, from inventory management to staff training. After studies in Swizerland and Spain, Curiel’s career took him from London to Marbella, Hong Kong and Qatar, where he served as assistant manager of the Nusantao Restaurant at Four Seasons Hotel Doha. A hometown placement followed when he was appointed Restaurant Manager of Bourbon Steak by Michael Mina at Four Seasons Hotel Washington DC.