Angelo Masarin

Midtown Oyster Bar

Angelo Masarin was born in the Venetian Province of Treviso, Italy, and donned his first apron in Milan at the age of seventeen. Though his passion for food had run strongly in his blood since childhood. Picking wild asparagus from the backyard of the family home, then going to the local cheese market every day at 5 p.m. for fresh milk, Masarin learned about the importance of using seasonal ingredients from his family. "My grandfather even made his own wine," he recalls.

He attended the prestigious Istituto Professionale Alberghiero, and the Culinary Institute of Castelfranco Veneto. Chef Masarin's enthusiasm took him inside the kitchens of some of the most notable Italian restaurants, including Harry's Bar, Cipriani, and La Locanda Cipriani, the legendary location where Ernest Hemingway penned his novel, Across the River and Through the Trees. Throughout his years in Europe, he created dishes for royalty, including the Princess of Greece and the Prince of Spain, legendary Led Zeppelin guitarist, Jimmy Page, Tom Cruise, Nicole Kidman, Woody Allen, and Henry Winkler. "Fonzie was the best," the chef reminisces.

Upon his arrival to Miami in 2009, he served as Chef de Cuisine in Sardinia Enoteca before getting the opportunity to work as Chef de Partie at Casa Tua under Executive Chef Sergio Sigala whom he followed to SOHO House's Cecconi. In 2011 Angelo capped his dream of opening his own restaurant co-owned with Graziano Sbroggio & Carlo Donadoni: Salumeria 104. Following the success of Salumeria 104, Angelo and his partners decided that Miami deserved a new oyster bar, in the best New England tradition, and so Midtown Oyster Bar, MOB for the locals, was born.

Learn More About Angelo Masarin

What is your earliest memory involving food or wine?
Picking wild asparagus from the backyard of the family home. Food is part of my Italian culture, I grew up in a family were my grandparents made their own wine and salumi for the yearly family consumption.

If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?

If this is your first year participating in SOBEWFF, what are you most looking forward to?
I'm looking forward to meeting the other chefs!

If you could cook with anyone in the world, who would it be?
in USA I wouldlove to cook whit Daniel B. He is an amazing Classic French chef!