Vincenzo Scarmiglia

Vincenzo Scarmiglia is Executive Chef at La Centrale in Brickell City Center in Miami, Florida. His work there presents Italian regional cooking as a disciplined format built around authenticity, labor, and service at scale. The food hall is organized around distinct regional identities rather than a single generic style, with eateries inspired by Tuscany, Liguria, Sardinia, Sicily, Lombardy, Campania, and Apulia. Fresh pasta and mozzarella made in store reflect the kitchen’s emphasis on visible craft and timing. Scarmiglia’s American career was shaped in Las Vegas, where Italian kitchen training met a service culture defined by volume, precision, and repeated expectation. At Valentino Restaurant Group in Las Vegas, he worked as Chef de Cuisine at Valentino and Kitchen Manager at Caffè Giorgio from 1999 to 2005. He then became Executive Sous Chef at Bartolotta Ristorante di Mare in 2005, followed by Executive Chef at Terrazza Restaurant from 2005 to 2006. From there he moved into top leadership roles at Osteria del Circo from 2006 to 2009 and Sirio Ristorante until 2013. His Las Vegas path continued with Executive Chef positions at Fiamma Trattoria & Bar from 2013 to 2014, Giada Ristorante from 2014 to 2016, and The Cromwell Hotel from 2014 to 2016. He later served as Executive Chef at Bistro Don Giovanni in Napa, California, from 2016 to 2017. From 2017, he became Executive Chef and Culinary Director at La Centrale Italian Food Hall in Miami. Across these appointments, he remained centered in Italian cooking while taking on broader leadership responsibility in kitchens built for destination dining. At La Centrale, Scarmiglia’s work is tied to regional Italian cuisine presented with directness and clarity. The signature dishes associated with the operation include a charcuterie spread, grilled octopus, and fresh homemade pasta. These dishes reflect the balance of welcome, technique, and core kitchen labor that defines the restaurant’s approach. During a private preview event, grilled octopus with an Italian twist was among the tastings served by La Centrale. At the grand opening celebration, his team prepared fresh cavatelli cacio e pepe in the La Cucina cooking studio, underscoring the importance of pasta making and the kitchen’s visible preparation. Scarmiglia’s career traces a steady move from Italian kitchen formation into high-profile restaurant leadership in the United States, while preserving the structures of regional Italian cooking. From Las Vegas to Napa to Miami, his work has remained focused on consistency, service, and the practical craft behind authentic Italian cuisine.