Chef Gregorio Calderin’s passion for Italian cuisine came after marrying his wife and spending a great deal of time visiting her family in Northern Italy. Thanks to beloved “Nonna,” many family secrets of preparing and serving this regional cuisine have been passed down and are now shared with the patrons of Sirocco.
As a child growing up on his parent’s farm in Puerto Rico, Chef Calderin began helping with coffee bean and produce harvesting at a young age. With a love of creating, he chose culinary arts, moving to the mainland to pursue his degree at Johnson & Wales University. Since then, Calderin has lived and worked throughout North America, Europe, and the Caribbean.
Chef Calderin's mantra for cuisine is, “I love designing menus that share the traditional but also introduce new and exciting flavors to savor."