Chef Luciano Sautto Brings Two Decades of Experience to the Award-Winning Italian Eatery
For over 10 years, Quattro Gastronomia Italiana, one of the longest running successful restaurants on Lincoln Road, has been serving up authentic Italian cuisine to locals and visitors alike. Quattro, a South Beach staple for those seeking sophisticated regional Italian food in a stunning indoor-outdoor setting, continues to bring genuine Italian fare to Miami Beach’s premiere pedestrian corridor. Now, in 2017, the restaurant is pleased to announce the appointment of Executive Chef Luciano Sautto.
Sautto is the quintessential Italian Chef. Born and raised in Naples, Italy, Sautto is a fourth generation cook. His family owns the oldest pizzeria in Naples, Da Michele, which was founded in 1864. Sautto’s grandfather was even featured in the book Eat, Pray, Love and the restaurant has been written about in The New York Times and the San Francisco Chronicle.
Sautto, who has been in the industry for 25 years, studied culinary arts at Italy’s El Cavaltanti then relocated to Miami Beach. Here, he met and became fast friends with his future collaborator, KNR Hospitality Group’s Nicola Siervo. Together, they opened the acclaimed Italian restaurant Joya and soon after they started another successful Italian concept Vita.
In 2007, Sautto became Executive Chef as well as a chef to the stars at Murano Restaurant in Los Angeles, California. He returned to Miami Beach as Chef de Cuisine for Bianca at the Delano Hotel and, in 2013, he received a Hospitality Leadership Award for “Best Chef for a Hotel.” From there, Sautto went to Las Vegas’ Red Rock Hotel and Casino where he served as Executive Chef at Salute. After leaving Las Vegas he decided to take some time off to travel throughout Italy — Capri, the Amalfi Coast, Rome and Bologna — where he honed his techniques and explored emerging trends in Italian cooking.
He now returns to his friend Nicola Siervo’s Italian concept, Quattro Gastronomia Italiana, where he will be introducing new seasonal items that include lighter dishes for spring, a variety of seafood, and vegetarian options. Guests will still be able to enjoy Quattro’s popular signature dishes along with Sautto’s sunny fare.
“I am pleased to, once again, be working with my friend Luciano,” expressed Siervo. “He brings a wealth of experience and creativity to the kitchen. His original dishes define authentic Italian cooking and I look forward to his personal touch to our menu.”