Executive Chef at the Enigma restaurant in Reggio Emilia, Ciro Sieno brings refined cuisine to the table that blends and reinterprets Italian gastronomic traditions, the result of training and professional experience gained in restaurants, hotels and collaborations with great masters.
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Ciro Sieno, born in Naples on 14 March 1987, began his culinary career by obtaining his qualification at the IPSSAR Luigi De Medici in 2003 and his diploma in San Giovanni a Teduccio in 2005. His career began in 2001, with experience in restaurants in Naples and the surrounding area, until the summer season of 2003 at the Il Pirata restaurant in Praiano, a renowned establishment on the Amalfi Coast.
In the following years, he expanded his professional experience in hotels and clubs on the Romagna Riviera. In Rimini, he worked at Osteria dallo Zio alongside chef Giuliano Canzian, refining his technique and kitchen organisation. At just 21 years of age, he became chef at a restaurant in San Sebastiano Funiculi, before taking on the same role at Palazzo Domici in Sant'Anastasia.
His professional growth was marked by advanced training courses, including those held by Michelin-starred chefs such as Terry Giacomello, Vincenzo Guarino and Oscar Pagani. He attended the Accademia Tavola Rossa under the guidance of Guarino and studied techniques related to leavened products and bread making with Pagani.
Among his most significant experiences is his collaboration with chef Andrea Incerti Vezzani at Ca' Matilde in Quattro Castella, Reggio Emilia. He then ran the kitchen at Pianderna in Scandiano for almost six years, consolidating his approach to gastronomy that combines elegance and the memory of taste.
Today, as Executive Chef at the Enigma restaurant in Reggio Emilia, he fully expresses his philosophy: skilful use of raw ingredients and a creative reinterpretation of the typical cuisines of all Italian regions, striking a balance between technique and territorial identity.
