After almost 30 years as a professional chef in the US, Stefano Mazzi is no stranger to owning his own restaurant. After opening many varied locations in cities that range throughout California to Miami Beach, Stefano’s style has covered a broad range of Italian fare from the most sophisticated to the simplistic rustic, all drawn from his many sources of Italian tradition. 

Originally from La Spezia, located on the Italian Riviera, Mazzi’s extensive culinary education includes the Italian culinary schools, Scoula Alberghiera di Levanto and La Strega Culinary Academy, in addition to Le Mougin on the French Riviera under the guidance of Robert Verge. Stefano has immense pride and knowledge in his culinary art and loves to educate his kitchen staff as well as the patrons who come to his restaurants.. 

Mazzi would like to have his guests feel immediately “at home,” like they are guests in his own personal kitchen. Cacio e Pepe’s décor was set up to have just this appeal. The rustic, naturally lighter-hued wood that is seen throughout the bar and massive tables were handmade by the chef himself. White washed walls and white canvas seating completes the rustic, chic vibe bringing all the right elements of Miami and Italy together. The broad patio area will be a pleasure to sit in and will have large umbrellas to provide the necessary shade for diners.

The namesake pasta dish, Cacio e Pepe, a simple, creamy combination of pecorino cheese and pepper will be served inside a cheese wheel creating a one of a kind experience that will delight those that order it. Other features will be a crudo bar complete with an Italian specialty manual slicer that will aid in creating the lightest pieces of prosciutto and other sliced cheeses and meats imaginable. Paninis packed with Mazzi’s award winning meatballs, as well as grilled vegetables and other Italian specialties. Freshly made pastas with the standards like Vongole (clams) and Bolognese but also with some added luxuries like truffle oil and veal ragout. Chef Mazzi’s real passion will reside in Cacio e Pepe’s fish offerings as a true homage to his roots from the Italian Riviera. Mazzi’s fish preparation will distinguish his style as he embraces the light textures and flavors of snapper and sea bass as well his own take on Fruti di Mare. Cacio e Pepe also plans to feature a specialty Italian Brunch on the weekends which will be one month after its opening. 

“Our restaurant is built and run by all Italians and is meant to instantly transport our guests to Italy as soon as they walk in.” – Chef Stefano Mazzi