Chef Antonio Mora came to Quality Italian after working behind the stoves of Daniel, Frankie’s Spuntino and Prime Meats. His earthy, rustic take on dining has influenced the contemporary versions of steakhouse classics at Quality Meats. With influences that range from traditional French chefs to some of New York City’s brightest up-and-comers, Mora bases his cuisine largely in French technique with the simple, straightforward style of a country inn to create accessible dishes that could be shared over a family table.
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What is your earliest memory involving food or wine?
Eating tomatoes with my aunt Barbara in her garden
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
I met up with a few chefs and went up to Versailles. It was fun to check out some Miami restaurants while we were in town.
If you could cook with anyone in the world, who would it be?
My late aunt Grace; she loved to make huge dinners.
I never leave home without my: