After 20 years working his way up in kitchens, Antonio Mermolia finally had his chance to run his own restaurant—an enviable position for anyone in the industry but also one that troubled him. He had never before had to wonder: What kind of chef was he?
This was back in 2016 when he took over as a head chef at the Four Seasons Hotel at the Surf Club in Surfside. He labored over recipes and, more importantly, wanted to figure out some kind of overarching statement that would define him and his kitchen.
Then he came across the Italian word sprezzatura. While there’s no exact translation, it’s something like a well-practiced elegance that comes across as nonchalant, like you weren’t trying to be so glamorous but simply ended up that way naturally.
Awards & Press
- James Beard Award