A place that feels and tastes like home was the inspiration behind Arturo Cea’s nineteen year old Café Prima Pasta, which opened in 1993. Nestled in the heart of North Miami Beach in an area dubbed “little Buenos Aires,” Cea has grown what was once a one room café to a four-room, 140-seat neighborhood fixture.
Inspired by his heritage – born in Argentina to Sicilian parents - Café Prima Pasta is an artful mix of Italian and Argentinean influences.
Like every great chef, watching “mom” in the kitchen is where he accredits the majority of his culinary training, however his skills were fine tuned in New York (1985) where he learned “trade secrets” of how to replicate authentic Argentinean dishes and then later in South Florida (1987) where he took note as a line cook at Ristorante Buccione in Coconut Grove, FL.
With more than 30 combined years of experience, the Executive Chef is known for his homemade pastas and veal dishes like Prima’s signature Veal Saltimbocca. He has been recognized as one of South Florida’s best chefs by Ocean Drive magazine and has been acknowledged by the American Tasting Institute.
However, the ultimate recognition for Cea, is being considered an expert on the grill, the master of sauces and the proud husband to wife, Carla and parent to two children, Fabian and Gerry.
Learn More About Arturo Cea
What is your earliest memory involving food or wine?
As a child I belonged to a large family with many siblings. My earliest memories in the kitchen were helping my father cook amazing Italian and Argentinian meals for my brothers and sisters. This also brought in the love for cooking in me.
If this is your first year particpating in SOBEWFF, what are you most looking forward to?
Although promoting the great food that is served at Prima Pasta is an important part of participating at the SOBEWFF, we are looking forward to meet other industry professionals from all over the USA in order to network and follow the latest culinary tendencies.
If you could cook with anyone in the world, who would it be?
Although, I would give anything for an opportunity to cook with my father again, I would love to spend a day cooking with Antonio Carluccio – godfather of the Italian gastronomy. I always admired how he is loyal to the ingredients and cooking traditions of his country when bringing Italian food to London, just as we did with bringing our Italian and Argentinian influences to Miami Beach with Prima Pasta.
I never leave home without my:
My Wife …. and my knives. A chef must always be ready to jump behind the line and make culinary magic.