In the vibrant heart of Miami, Casa Vigil offers a unique culinary experience that transports diners to the flavors of Mendoza, Argentina. We had the pleasure of interviewing two of the key figures behind this proposal: Rafael Godoy, sous chef, and Miguel Martínez, the house sommelier.
Rafael Godoy: A Chef with a Venezuelan Soul and International Technique
Rafael Godoy, originally from Venezuela, has been in the United States for seven years and has forged a solid career in haute cuisine. His career has led him to work with renowned chefs, such as Michael Goicolea at a Basque cuisine restaurant, and at Itamae, a prestigious Nikkei cuisine restaurant in Miami. Today, as sous chef at Casa Vigil, Rafael fuses these influences in his kitchen, creating dishes that combine the best of Argentine and Basque cuisine.
“What motivated me to become a chef was the love of cooking that I inherited from my father,” Rafael tells us. From a young age, food documentaries and his grandfather’s experience in the restaurant world sparked his passion for cooking. At 16, he was already clear that his professional path would be in the kitchen.
The Fusion of Flavors at Casa Vigil
Rafael describes his style as “signature cuisine,” with a strong influence from Nikkei and Basque cultures. At Casa Vigil, diners can enjoy a gastronomic experience that reflects this unique blend. His favorite dish on the menu is the slow-cooked Angus rib, a classic of the restaurant. “Although it seems like a simple dish, it requires a lot of technique and complexity,” says Rafael, explaining that the meat is cooked in sous vide for 16 hours and smoked before being served, achieving a unique texture and flavor.
Challenges and Successes in Miami
Bringing the essence of Argentine gastronomy to such an international setting as Miami has not been easy. The greatest difficulty has been finding native products from Mendoza, such as trout or saffron. However, Rafael and his team have known how to adapt using local ingredients, always maintaining the soul of Argentine flavors. In addition, Casa Vigil has been recognized with a Michelin green star for its commitment to sustainability, an achievement that, according to Rafael, has been possible thanks to the collaboration with high-quality local producers.
Creative Collaboration in the Kitchen
Regarding the work dynamic with the main chef, César González-Nar, Rafael underlines the importance of balancing their creative styles. “Each meeting with César brings us closer to a point of balance, and it is incredible to learn from his Asian approach,” he says, reflecting the synergy that exists in the Casa Vigil kitchen.
Miguel Martínez: The Art of Pairing at Casa Vigil
Wine plays a fundamental role in the Casa Vigil experience. Miguel Martínez, the house sommelier, reveals that the restaurant has the highest percentage of wine sales in relation to food in Miami. “Wine is part of our DNA,” says Martínez, highlighting that pairing can be approached from two approaches: selecting the perfect wine for a dish or, as is more common at Casa Vigil, choosing the wine first and then looking for the food that enhances it.
Alejandro Vigil’s wines, both from his El Enemigo project and those he makes for Catena Zapata, are the soul of the menu. “We have a menu designed to complement these wines, which have been created with great dedication,” says Miguel.
Exclusive Recommendations
Among the must-try wines, Martínez highlights the Gran Enemigo Gualtallary 2019, which has received 100 points on the lists of critics such as James Suckling and Robert Parker. In addition, he mentions an exclusive Chassagne-Montrachet from France, of which Casa Vigil only has six bottles available. “If you want to try a once-in-a-lifetime wine, this is the opportunity,” suggests the sommelier.
A Piece of Mendoza in Miami
Both Rafael Godoy and Miguel Martínez agree that Casa Vigil offers an unparalleled experience in Miami. From the gastronomic fusion of Argentine flavors with Basque touches, to the careful selection of wines that complement each dish, Casa Vigil is a place where haute cuisine and good wine meet.
“Come and try a piece of Mendoza in Miami,” Rafael invites, reflecting the spirit of this restaurant that has managed to bring the flavors of Argentina to one of the most cosmopolitan cities in the world.
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