Italian Hands, Baja Tides

For Chef Giacomo Serafini, the kitchen was not a choice, it was simply where life began. Giacomo grew up in a small town in Emilia-Romagna, Italy. In the coastal town of Cervia, on the Adriatic. He learned the art of pasta from his mama, who made fresh pasta in a local kitchen. She taught him to use il mattarello, the rolling pin, to roll out his dough. He often laughs that his mama can make pasta with a rolling pin faster than he can with a pasta machine. By fourteen, Giacomo was working full time in the restaurants of Cervia, learning the traditional Italian techniques of the kitchen.

By nineteen, Giacomo had the opportunity to work at San Domenico, one of the most acclaimed Italian restaurants in New York City, where he served as sous chef. Giacomo spent many years working around the world before returning to the United States as Chef at Pane e Vino in San Diego. He eventually made his way to Quintana Roo, Mexico, where he opened his first restaurant, Prego, in Playa del Carmen, followed by a second restaurant on the island of Holbox. After years in the kitchen, Giacomo decided to step away from the restaurant business. He sold both restaurants and spent five years kite surfing, which led him to La Ventana, a world-class kite destination on the Sea of Cortez.

Giacomo and his partner Shannon had been traveling the world kite surfing. La Ventana was meant to be just another stop on their journey. But the wind, the community, and the Sea of Cortez changed their plans. They decided to stay and make La Ventana their home. For Giacomo, the Sea of Cortez, one of the most abundant seas on earth, was an inspiration. Its abundant sea life plays a major role in the planning of the menus at Il Mattarello. Together they opened Il Mattarello, bringing traditional Italian fine dining with a Baja twist to the town they call home.