Giuseppe Causarano

Chef Giuseppe Causarano's culinary philosophy is deeply rooted in the Sicilian terroir and its surrounding seas, encapsulated by his mantra: “sea, charcoal and memory.” He champions a contemporary seafood cuisine that is a vibrant dialogue between daring contrasts and deep-rooted memories, celebrating the rich Sicilian food culture with elegance and distinct character. His approach to ingredients is rigorous and respectful, emphasizing hyper-local and seasonal sourcing. Each morning, Causarano personally selects the day's catch from the Donnalucata fish market, prioritizing sustainable fishing practices and local economy by utilizing trusted fishermen from the Acitrezza-Donnalucata coast and avoiding red tuna. He artfully combines this fresh seafood with the aromatic herbs of the Hyblean plateau and heritage citrus varieties like the femminello lemon. His commitment extends to the restaurant's own garden, providing fresh produce for dishes and informing "zero-kilometre menus" from past projects like Votavota Lab. The philosophy also embraces the valorization of "humble" fish, transforming them into culinary highlights. Causarano's overarching vision extends beyond the plate; he views hospitality as "the primary engine of a restaurant that protects everything revolving around it." His cuisine is a personal story and a technical journey, constantly evolving through experimentation while steadfastly maintaining its Sicilian roots. Influenced by his travels and exchanges with international chefs, particularly from Japan, he expresses profound admiration for their "impressive respect for the raw material," a principle he rigorously applies, believing that technique should always serve the ingredient, not the cook. This ethos guides his commitment to merging local identity, precision, and a contemporary aesthetic into a Michelin-starred fine-dining destination. Chef Giuseppe Causarano's technical mastery is characterized by a meticulous and innovative approach to seafood, transforming traditional Sicilian flavors with contemporary techniques. His open kitchen at Votavota functions as a culinary laboratory, where he expertly employs methods such as seawater cures, cold marinades, and dashi crafted from fish bones. Early career experiences refined his craft, including an in-depth exploration of light smoking techniques and the art of dry-aging amberjack and tuna, a process he applies to intensify flavors and textures. His command of heat and texture is evident in his use of algal fermentations and cooking over carob-wood embers, adding profound depth and unique aromatic profiles to his dishes. He reworks traditional Sicilian recipes, transforming them through these modern applications. A notable influence from his mentor, Andreas Zangerl, is evident in his precise salting and marinating techniques, particularly visible in the curing of anchovies with brown sugar and coarse salt, finished with Sicilian anchovy colatura. Causarano's approach to flavor and plating is defined by "daring contrasts" and a bold yet delicate balance. He aims for intense iodic notes and impactful savory bursts, often accentuated by the final vaporization of house-produced, pasteurized seawater, ensuring a lasting taste of the sea. He believes in allowing the inherent quality of the raw material to shine, avoiding overly stratified compositions in favor of techniques that enhance rather than obscure. Among his legendary signature dishes are: * "Spaghettone affumicato, burro e alici": An iconic dish where spaghetti is 'risottata' in a light smoked broth and emulsified with high-fat butter, topped with house-cured and smoked anchovies. * "Mojito e ricci di mare": A bold starter featuring sea urchin, mojito foam, and nori powder, delivering powerful iodic notes. * "Ustica": A complex pasta dish with gobbetto and red prawns, oyster, ginger, lemongrass, and a crumble of squid ink sponge, designed to evoke the rugged essence of the eponymous island. * "Seppie e tartufo": A dish showcasing Donnalucata cuttlefish, masterfully prepared to highlight its texture, paired with summer truffle. * Reinterpretations of traditional fare such as fried moray and scaccia stuffed with cuttlefish, brought to new heights with his signature techniques.

Career

• Cook at Trattorias, Modica
• Chef at Casa Grugno, Unknown
• Chef at Hotel Metropole Taormina, Taormina
• Sous-chef at La Fattoria delle Torri, Unknown
• Executive Chef at Locanda Gulfi, Chiaramonte Gulfi
• Chef-Owner at Votavota, Marina di Ragusa

Mentored by Andreas Zangerl.