Seia sits on the 54th and 55th floors of 830 Brickell, reached by elevator and framed by panoramic views of Biscayne Bay. Developed by OKO Group and The Bastion Collection, the restaurant takes its name from the Roman goddess of sowing seeds, a nod to the seasonal, land-driven approach it applies to Italian cooking.
Salvatore Martone, Executive Chef of The Bastion Collection, guides the culinary direction alongside Alessandro Morrone, Seia's Executive Chef, whose cooking draws on a Naples upbringing and time spent in New York and Miami kitchens. Francesco Graniero, raised in Naples within a family of restaurateurs and with over 15 years of experience including more than a decade in Miami, runs the kitchen as Chef de Cuisine.
Pasta is made fresh daily, including dishes like short rib–stuffed pasta, and plates arrive with deliberate, detailed presentation — herbs and sauces placed with visible care.
Salvatore Martone, Executive Chef of The Bastion Collection, guides the culinary direction alongside Alessandro Morrone, Seia's Executive Chef, whose cooking draws on a Naples upbringing and time spent in New York and Miami kitchens. Francesco Graniero, raised in Naples within a family of restaurateurs and with over 15 years of experience including more than a decade in Miami, runs the kitchen as Chef de Cuisine.
Pasta is made fresh daily, including dishes like short rib–stuffed pasta, and plates arrive with deliberate, detailed presentation — herbs and sauces placed with visible care.