We have a genuine passion for delivering each and every guest with an exceptional dining experience, each and every time. We strongly believe in respect for each ingredient and only utilizing those ingredients and artisan products of the utmost quality. Our ultimate goal as a restaurant is to provide each guest with a complete and total dining experience, which exhibits excellence in food, beverage, service, ambiance & atmosphere.
The Soigne Story
Some kids watch every baseball game, and their parents buy them fielder’s mitts. Some are obsessed with firefighters, and they get bright-red toy engines. Anthony Marzuillo was fascinated by cooking shows, and one Christmas morning when he was eight years old, he even found a set of plastic pots and pans under the tree.
“I loved to watch “The Galloping Gourmet” and Julia Child. I don’t know why, my calling I guess,” says Anthony. “By the time I graduated high school, I was dying to work in a professional kitchen.”
So he soon found himself working gratis at the Culinary Arts Center at New York Institute of Technology in Old Westbury, Long Island. There he met JoAnne Braganza, who was performing the externship required for her Associate’s Degree in Culinary Arts. They began dating that summer, and are still together ten years later, partners in life and in Soigne.
Both Anthony and JoAnne earned Associate’s Degrees of Occupational Studies in Culinary Arts, Bachelor’s Degrees of Professional Studies in Hospitality Management, and Master’s Degrees of Science in Clinical Nutrition, from the New York Institute of Technology. While in graduate school, they each held management positions until they decided that it was not for them and heard the call of their original passions.
“We missed cooking,” says Anthony, “just absolutely missed it. JoAnne missed her pastry.”
They had always wanted to own their own business, so rather than stay at their mundane jobs, they decided to take a chance and follow their passion back into the kitchen. They founded Soigne Culinary, an off-premise catering and private chef company.
After three successful years it was time to grow, “the next logical step for us was to open a restaurant. And where better than the vibrant culinary scene in Brooklyn?,” says Anthony. “We saw countless spaces, but just couldn’t seem to find the perfect one, that is until we saw this space.” “We absolutely fell in love with the location and Park Slope,” says JoAnne “it sits by itself, on a quiet corner. It’s not Fifth Avenue or Seventh Avenue. No one else was doing food like us on this street. This is where we belong.”