Delta Airlines’ magazine ranked The Breakers as one of the top 10 family-friendly resorts in the US.
“We know our customers are extremely knowledgeable, educated and sophisticated,” says Sicignano, “and that requires us to do nothing less than the exceptional.”
Going back to the days of his grandparents, Sicignano possesses an extraordinary heritage and a cadre of fond family memories, in which food always played a big part. “When I was growing up, everyone got excited about the way food tasted,” he recalls. “Even before I got started in our family-run restaurants, meals were always a big part of our lives – as were the ingredients that traveled from garden to market to table. We would spend the whole day grilling, eating, drinking and conversing, with the men of our family doing the cooking, while playing cards and telling jokes.”
Chef Sicignano earned his stripes with an Associates Degree in Culinary Arts from the renowned Culinary Institute of America. He has been involved with that school’s mentorship program as well as being honored by Johnson and Wales University as a “Distinguished Visiting Chef.” Since the young age of 14, he has been working in his family-owned restaurants. With a culinary career that spans more than 20 years, Chef Sicignano has held various positions, including the banquet chef at the famed Waldorf Astoria Hotel in New York City and restaurant chef positions in East Hampton and Long Island, New York.
His affiliations and honors are vast and include: Member of ACF, Penn State University Continuing Education Program, Hilton Supervisory Development program, Dale Carnegie “High Impact Presentation,” Johnson and Wales University “Distinguished Visiting Chef,” Culinary Institute of America mentorship program, Head of The Breakers culinary externship program, The Breakers Manager of the Quarter recognition. Participated in the following various culinary events: “Taste of the Nation” Palm Beach and Miami, The International Wine and Food Society of Boca Raton, Florida, Chaine des Rotisseurs, Palm Beach and West Palm Beach Chapters.
The Italian Restaurant at The Breakers – Organic “Mac and Cheese”
2 pints organic cream
1 lb organic American cheese
1/4 c organic Colby cheese, shredded
1/4 c organic Monterey jack cheese, shredded
1 lb dry pasta, elbow macaroni recommended
- Reduce cream by 1/3.
- Whisk in cheeses over low heat until smooth.
- Cook pasta and drain water.
- Incorporate pasta into sauce.
1 lb ground turkey
½ cup wholewheat breadcrumbs
2 slices whole wheat bread
½ cup part skim mozzarella cheese grated
¼ cup Parmesan cheese, grated
2 cloves garlic, chopped
2 tbs parsley, chopped
1 pinch dried thyme
2 whole eggs
salt and pepper to taste
- Soak breadcrumbs and bread in ½ cup warm water.
- Combine all ingredients in bowl.
- Drain excess water from bread and add to ingredients.
- Mix until well combined.
- Season with salt and pepper.
- Form into 2-inch meatballs.
- Place on lightly oiled tray.
- Cook in a 375-degree oven until internal temp of 160 degrees.