A conversation with Chef Viviana Varese about her culinary philosophy and the essence of Italian cooking at Otto & Pepe.
At Otto & Pepe, we’ve always believed the best Italian food doesn’t need explaining, but a little context never hurts.
As we launch our journal, we wanted to start where it all begins: the kitchen. More specifically, with Chef Viviana Varese, our consulting chef and the guiding voice behind Otto & Pepe’s culinary philosophy. Known internationally for her Michelin-recognized work and currently leading the kitchen at a luxury hotel on Lake Como, Chef Varese brings something rare to Miami: depth without ego, tradition without rigidity, and food that feels personal without trying too hard
“My role is that of a gastronomic curator,” Chef Varese explains. “I put my technique and my vision of service at your disposal, and my challenge is to make excellence replicable anywhere in the world.”
That idea — making excellence feel natural and accessible — sits at the core of Otto & Pepe. While Chef Varese’s background includes some of the world’s most respected kitchens, the food here is intentionally grounded. It’s Italian comfort cooking, done with care. Familiar dishes, sharpened by experience.
The recipes themselves are deeply personal. Inspired by her mother and rooted in memory, they reflect a style of cooking built on gestures, seasonality, and respect for ingredients — the kind of Italian food that doesn’t chase trends because it never had to
Otto & Pepe isn’t trying to be a “fine dining” restaurant, and that’s very much the point.
“Talking about starred cuisine and the comfort cuisine of Otto & Pepe is really speaking the same language,” says Varese. “It’s about respect for the raw materials. We work with simpler techniques, caring for the essence of the dish and making the cuisine accessible to everyone.”
Here, that philosophy comes to life daily through Chef Nancy Dominguez and the in-house culinary team, who translate Varese’s vision into a menu that works for Miami: approachable, ingredient-led, and meant to be enjoyed often, not saved for special occasions
Italian food has rules, but only if you let them box you in.
For Chef Varese, tradition is a starting point, not a prison. Flavor profiles and iconic combinations stay true, while modern techniques quietly improve texture, digestibility, and sustainability. “Modern efficiency should be invisible to the palate,” she notes. “It should protect culinary heritage, not announce itself.”
That balance is what defines Otto & Pepe’s menu: classic pastas, thoughtful non-pasta dishes, and seasonal plates that feel timeless without being predictable: from Tagliolino Cacio e Pepe to Paccheri con Branzino, all supported by a serious enoteca and one of Miami’s most respected Negroni programs
Ultimately, Otto & Pepe is about connection to food, to culture, to the table.
Chef Varese hopes guests experience something familiar yet expansive: “The warmth of Italian Sunday cooking, with the awareness of a chef who has traveled the world.” It’s a bridge between past and future, between Italy and Miami, between tradition and everyday life.
That’s the experience waiting at Otto & Pepe: authentic Italian food in Miami, served without pretense, backed by serious talent, and designed to be enjoyed any night of the week.
Understated. Intentional. And very Italian.