Casadonna Welcomes Craig Giunta as Executive Chef in Miami’s Edgewater

Source: Casadonna

Reported by: Caroline Dalal

Casadonna, the celebrated waterfront restaurant in Edgewater created by Groot Hospitality and Tao Group Hospitality, has named Craig Giunta as its new Executive Chef. Known for his refined technique, commitment to seasonality, and creative innovation, Giunta brings nearly two decades of experience in some of the country’s most acclaimed kitchens to his new role at the Mediterranean revival landmark.

A graduate of The French Culinary Institute in New York, Giunta honed his skills under James Beard Award–nominated chefs Jeremy Fox and Michael Pirolo, as well as at Michelin-starred institutions including Eleven Madison Park, Tailor, and Double Crown. His résumé reflects both range and depth: Chef de Cuisine at Mother Wolf in Las Vegas and Miami, an opening team member at Walrus Rodeo where he introduced a wood-fired program and pasta-focused menu, and Sous Chef at the Michelin-starred Boia De. Most recently, he served as Executive Chef at Rosemary’s in Miami, successfully leading the restaurant’s expansion into the city.

At Casadonna, Giunta debuts a menu that marries Riviera-style Italian cooking with seasonal precision. Highlights include:

• Roast Squash Agnolotti with kabocha squash, brown butter, and sage
  

• Whole Roasted Dorade with Calabrian chili butter and herb salad
  

• Shaved Artichoke Salad with celery root, lemon vinaigrette, and parmigiano reggiano
  

• Zucchini Blossoms with ricotta and parmigiano reggiano
  

• King Prawns with nduja butter, chive, and lemon
  

• Linguini alla Zucca with zucchini, lemon, and mint
  

• Chicken Milanese with white bean salad and grilled lemon
  

• Mussels in White Wine and Fennel served with focaccia

The dishes reflect Giunta’s philosophy of combining tradition with innovation, allowing local ingredients to shine while honoring Italy’s coastal culinary traditions.

Housed in the historic Women’s Club of Miami building, Casadonna was designed by Ken Fulk and seats up to 366 guests across indoor and outdoor dining spaces. Its name, translating to “house of the woman,” reflects both its location and the restaurant’s dedication to hospitality as an art form. The menu, rooted in recipes inspired by Naples, Positano, Taormina, Bari, and Gaeta, is complemented by bespoke cocktails and an extensive wine program.