Ciccio Sultano

Chef Sultano's culinary philosophy is deeply rooted in his Sicilian heritage, which he views as a rich tapestry woven from millennia of diverse cultural influences. He defines his core approach as "culinary anthropology," a process of gradually deepening, "betraying" (in the sense of reinterpreting), and adding to historical dishes while rethinking their relevance for the present and future. This ethos extends to "cucina educata," or mindful cuisine, where he translates aristocratic, bourgeois, and monastic Sicilian culinary traditions into more understandable and contemporary dishes, held together by mastery, irony, and kindness. His commitment to provenance and quality is paramount. Sultano's Mediterranean style is marked by Sicily's sunny mood and a strong connection to local ingredients, supporting quality producers. He implicitly sources from the island's unique regions, exemplified by his admiration for Etna's diverse offerings—sea, forest, volcano, vineyards, and mushrooms—suggesting a holistic approach to the local terroir. Sustainability is also a core tenet, manifesting in daily practices like reducing waste, conserving water, and consciously choosing quality local products to ensure the economic and ecological viability of his operations. Ultimately, Sultano's overarching vision is to spread joy through his gastronomy. He aims for guests to leave his table feeling joyful, deeply aware of having experienced "the good and the beautiful." This pursuit of excellence, combined with rigor and consistency, defines his mission to disseminate the gastronomic glories of Sicily and translate its rich past into an innovative culinary future. Chef Sultano's technical style is characterized by rigor, experimentation, and an intuitive, self-taught purity that allows him to quickly transform and fine-tune culinary ideas. His approach to flavor and plating involves a bold reinvention of Sicilian cuisine, remixing traditional local flavors into unexpected and nuanced dishes. He emphasizes the intricate tapestry of Sicilian stories and dominations in his Mediterranean-inspired creations, ensuring authenticity and curation without unnecessary frills. His work focuses on capturing the essence of the island's diverse landscapes and translating them onto the plate with artistic mastery. Among his most legendary signature dishes are: * **"Pisci d’uovo"**: An intricate composition featuring tomato, pangrattato, crunchy baked fish bone, and a red mullet fillet stuffed with black olives, showcasing his ability to elevate humble ingredients and textures. * **Mafaldine “Trilussa”**: A pasta dish that reinterprets regional flavors with Trapani pesto, clams, and red snapper, highlighting his "culinary anthropology" in action. * **Sicilian black pork from Nebrodi sausage and cuttlefish**: Served with celery and wild fennel, a testament to his use of specific local breeds and thoughtful flavor pairings. * **Red snapper, double Sicilian caponata, tuna bottarga**: An homage to the Benedictines of Catania, demonstrating his deep respect for historical influences and regional ingredients. * **"pasta amara"**: A unique, bitter, cocoa-infused delicacy served at Pastamara, showcasing his willingness to experiment with bold flavor profiles.

Career

• Apprentice at Pastry Shop, Vittoria
• Staff at Local Spaghetti House, Vittoria
• Chef at Lidia Bastianich's kitchens, New York
• Chef-Owner at Ristorante Duomo, Ragusa
• Chef-Owner/Founder at I Banchi, Ragusa Ibla
• Chef/Founder at Pastamara at The Ritz-Carlton, Vienna
• Founder at Cantieri Sultano, Ragusa Ibla
• Chef/Founder at Giano at W Hotel, Rome
• Chef-Owner/Founder at I Banchi, Palermo Airport