Growing up in Puglia, in the south of Italy, food meant family, culture and identity for Rosy Scatigna, Culinary Director for Accor Pacific.
Having studied law before realising what really made her happy was being in the kitchen, Rosy Scatigna dropped everything, and trained at the prestigious Italian culinary school, Alma. She then started cooking full time and has never looked back since. She has recently been a driving force behind Sienna, the latest, fresh addition to Auckland's dining scene, located inside the newly opened TRIBE hotel on Fort Street.
She said that her culinary inspirations definitely stemmed from her roots. Simple, honest Italian food made with produce has a big place in her heart, and the women in Scatigna’s family have been a big inspiration too, describing them as strong, resilient and always cooking with a lot of heart.
Lately, Scatigna has been passionate about plant-forward cooking. She said that while it started quite naturally, she was interested in wanting to cook lighter, smarter, and make vegetables the real focus.
“I love showing how much flavour and texture you can get from plants when you treat them with the same care as protein. It feels fresh, modern, and just makes sense for how people want to eat now.”
At Scatigna's latest post, Sienna, the menu is all about fresh, vibrant flavours. She said the colours pop and the food feels alive. While the menu leans snack-heavy, there are a few hero mains like the slow-cooked pulled pork tacos and crispy eggplant schnitzel, not to mention the salads either.
She said one not to skip was the smoked tomato salsa.
“It’s smoky, bright, blended with capsicum and a secret mix of spices, served with freshly fried gold and blue corn chips. And for dessert, one of my favourites: banana custard with dulce de leche and a cocoa nib tuile, crunchy, creamy, and anything but boring.”
In the future, Scatigna believed keeping good people and looking after them to be one of the main challenges for the industry. She said the industry can be tough, but there is a need to build teams and environments where people actually want to stay and grow. She added that it was about sustainability in every sense, not just food, but people too.
For those just beginning their hospitality journey, Scatigna said it was important to be curious and stay humble.
Throughout her illustrious career, Scatigna said being able to open so many restaurants in such a short time has been a huge achievement. Each one has had its own story and challenges, but seeing them come to life with the teams she has worked with has been very rewarding.
In the future, Scatigna wants to continue her work and explore new markets. She also believed that food connects people, and that is the beauty of it.
“You can tell a whole story on a plate and make someone’s day at the same time. That’s why I cook.”
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