Looking back on it now, it is clear Chef Marco Giugliano was destined to be a chef. After all, the 34-year-old from Naples, Italy, was the youngest of four boys, and as such, became his mother’s designated helper when it came time to prepare meals.
“I started to get inspired by my mom to cook meals and put a lot of attention into enhancing the flavors maintaining the delicacy in each recipe. I remember learning from her to create flavorful dishes like the Genovese Ragu and techniques like poaching eggs to perfection,” he recounts.
While the age gap between him and his siblings was significant (15, 12 and 8, respectively), being bestowed the culinary role forever linked him to one of the things he most loves about cooking: its connective power among family and friends.
“[Being the family cook] represented purpose and motivation. I felt a sense of importance which meant unity in the family and gave me happiness.”
At 15, Giugliano enrolled in culinary school and then embarked on a trajectory of excellence that would land him positions in Italy’s coveted Michelin-starred restaurants like Ristorante Quattro Passi, Taverna Estia and La Pergola. These experiences were fundamental in shaping a sense of discipline and attention to detail, traits that are critical for success in the industry. “I learned a lot … no mistakes are allowed; one must have the dedication to work and the ability to focus 100% of the time throughout the entirety of the service,” he says.
Today, Giugliano is the Executive Chef of Dōma, an Italian eatery that blends traditional cuisine with inventive modern flavors. Everything is made from scratch and many of the ingredients come from Italy.
“The importance of olive oil, pasta, flour and tomato in Italian cuisine is major,” he emphasizes before adding, “One of the reasons I source from Italy is because these key ingredients are of superior quality.”
But beyond sourcing from his homeland, Giugliano is passionate about establishing a relationship with his suppliers. “We want to know who our purveyors are, and we want to know who we are supporting. These are very important steps for the creation of amazing food,” he says. “I select my ingredients based on the human qualities of the producers and the passion that they put into their job.”
Dōma, located on a quiet, almost-forgotten street in Miami’s trendy Wynwood neighborhood, garners crowds seeking the alluring combination of elegant, inventive and reliable dishes.
Candele ‘Alla Genovese’
Giugliano applies modern techniques like foam reductions and elements of molecular cuisine while staying true to the heart of Italian cuisine — a show diners are privy to observe thanks to the restaurant’s open kitchen.
“After five years I got to know all of our regular diners and the open kitchen concept is a perfect way to see the reaction in the people’s faces when they put their first bite in their mouth,” Giugliano says.
On the menu, dishes range from crudos and small bites to pastas, seafood and meat. Starters include Ponzu Marinated Hamachi Crudo served with edamame, avocado mousse, braised onion mousse, shishito pepper, sprinkled with raspberry dust and served alongside carasau bread and Beef Tartare topped with black truffles and assembled with capers, olives, mayonnaise, soy sauce, egg crumble and paired with homemade crackers.
Classic pasta favorites like Bucatini “Cacio e Pepe” take comfort food to a whole new level.
Another dish high on demand is the Candele “Alla Genovese:” slowly cooked beef ragu crowned with a parmesan foam that is rich and complex. Fish lovers won’t want to miss the signature Whole Branzino, simply prepared with lemon citronette and extra virgin olive oil, filleted and served tableside. As the grand finale, Giugliano’s homemade pistachio gelato adorned with a rich pistachio gel and a generous dusting of crushed pistachios. This indulgent dessert is meant to serve four, but it’s so irresistibly delicious that sharing might be out of the question.
Despite the volatile nature of the restaurant world, Dōma has been thriving for six years. And while Giugliano enjoys reclaiming Italian classics with his own twist, he is always looking ahead for new inspiration.
“I am starting to experiment with fish charcuterie. I think it will be big in future menus of Italian restaurants,” he says. Still, when the urge for home hits, Gnocchi Alla Sorrentina (gnocchi in a tomato sauce with mozzarella and basil) is what he craves.
“It encapsulates my childhood and my country on a plate,” he says.
Bucatini ‘Cacio e Pepe’
Serves 4
Ingredients:
• 10 oz. Pecorino Romano ‘Buccia Nera’ DOP, grated
• 2 oz. parmesan cheese
• 2 oz. hot water
• ½ oz. toasted ground black pepper
• 2 oz. butter
• 16 oz. fresh bucatini
Method:
• In a metal bowl placed over warm water (bain marie) add butter and the water and gradually add cheeses.
• Emulsify everything with a whisk until it is melted together.
• Add pepper and keep stirring.
• Add a little bit more water to your liking to reach the desired consistency.
• Separately, place the bucatini in boiling water for 2-3 minutes.
• Mix the sauce and the boiled pasta, sprinkle with ground black pepper and grate on top pecorino or parmesan cheese to your liking.