Our Story - Zona Blu

Sardinia, Italy, famous for being named one of the five global Blue Regions where people on the island are 10 times more likely to live to 100 years than those living in the United States, has made its way to Weston through a new family restaurant, Zona Blu. Sardinian-born Executive Chef, Andrea Fadda, will take you on a culinary journey through the island of Sardinia integrating modern takes on traditional Sardinian cuisine such as fregula (a pasta that resembles Israeli couscous) and malloreddus (small, hand–rolled pasta), paired with familiar Italian favorites. Zona Blu’s menu features wood-fired pizza, focaccia and breads made in-house daily, home-made pastas and desserts, and fresh seafood. In addition to panini, Zona Blu offers specialty luncheon meats and cheeses, sausage, olive oil and over 100 wines, all imported from Italy. Every guest at Zona Blu will be treated like family. Sit down, have a drink, enjoy both traditional and Sardinian-inspired dishes and most importantly toast to “A Kent’ Annos” – or, as commonly cheered in Sardinia, “to 100 years!”

Marco De Simone (left) and Andrea Fadda (right) have trained all over the world and together created the Zona Blu menu which combines traditional and modern takes on Italian and Sardinian food.

(Left) Two chefs creating Zona Blu masterpieces in the kitchen. (Right) A pizza chef is preparing the brick-oven area for making the next great pizza. Or perhaps a calzone.

Executive Chef Andrea Fadda Biography

Executive Chef Andrea Fadda, a native of Cagliari, Sardinia, began his 25-year career at the prestigious College of Cuisine in Porto Pino, Sardinia. After completing his studies and many internships, Andrea developed a deep understanding of culinary techniques, a knowledge of the various products from his environment and the meaning of hard work in the kitchen. From there, he began his path along five-star hotels throughout the Italian Alps during the winter and on the famous Emerald Coast of Sardinia during the summer. In the late 1990’s, he was recruited to work for some of the most glamorous restaurants in Paris, London and Mexico. While in Europe, he received an offer from a prominent Italian hotel chain, Club Vacanze, to launch a restaurant in a luxury lodge in the Seychelles Islands, followed by openings in the Maldives Islands, Zanzibar, Cuba, Egypt, Cape Verde Islands, Mexico and the Dominican Republic. In 2006, he returned to Sardinia where he was given the task of leading a renowned resort with 12 restaurants to high levels. After only three years, the hotel and its restaurants appeared in award-winning guides due to the high quality of his cuisine and products used. Love, and a desire “to live the American dream”, led him to South Florida where he is raising two children with his wife, Kiry. Since arriving in South Florida six years ago, Andrea has developed a following and is making it his mission to bring a bit of Sardinia’s lifestyle and cuisine to South Florida.

Chef Marco De Simone Biography

Chef Marco De Simone’s passion for cuisine began in the simple kitchen of his father’s restaurant in Sicily, Italy. As a child, he spent countless hours observing and learning how to prepare culinary masterpieces from scratch. With his father as his first and most influential mentor, the family restaurant became his second home. He learned at a very early age that quality food was a vital ingredient to a quality life and his destiny was to become an executive chef. Upon graduation from The Istituto Alberghiero Culinary School in Milan, Italy, Marco worked as an Assistant Chef at a prestigious catering company in Milan, Maestro di Casa, as a pastry chef at Villa San Carlo Borromeo L’Hotel and at the well-known restaurant, Bice, in Milan. At the young age of 22, Marco was named Chef at Lounge Bar All’Arco della Pace in Milan, where his expertise, attention to detail and masterful artistry earned him prestigious honors and recognition in the culinary world. For several years, he was Sous Chef at Le Casino Restaurant Morge Losanna in Switzerland, and a consulting chef at Star Rosa Hotel Gran Brun in Milano. In 2010, Marco’s culinary journey took him overseas to Las Vegas where he was Head Chef for Dal Toro Lamborghini Company, commuting between their restaurants in Las Vegas and Curacao. He transferred to Miami in 2011 as Executive Chef for The Place Miami Beach, then at Marchesi dei Frescobaldi and Fuor D’Aqua, Cavalli Restaurant. More recently, Marco was Executive Chef at Wish Catering in Miami, specializing in high-end catering for yachts and private jets. With culinary roots planted in his father’s kitchen in Sicily, to his vast experience as global chef, Marco has formed a culinary foundation that combines regional Italian cooking with cutting edge art and design. For the past ten years, he has continued to showcase his talent as an innovator in the kitchen, while focusing on restaurant design and décor. Marco believes that it is not only the food on the table that makes a meal exquisite, but the surroundings in which you savor every bite. Marco now makes his home in Miami with his wife.

Ingredients & Flavours

We pride ourselves on our authenticity. All of our food is handmade—from pasta to pizze. We spend the time it takes to ensure that what we serve you is the real deal—and well worth your time. Our ingredients are always fresh, with daily shipments from our vendors, whether it’s our produce, dry goods, or seafood. If you believe in quality ingredients, you will love the food we prepare.

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship.

Elsa Schiaparelli

Us

We Wish You a Long and Healthy Life

Zona Blu was built on the idea of bringing Sardinia to Weston. This means more than the food, it means the culture, the people, and the passion for life that leads to longevity. So get to know us, and we promise you won’t be disappointed.

Andrea Fadda

Chef Andrea Fadda

Taking you on a culinary journey, integrating modern takes on traditional Sardinian cuisine.

Chef Marco De Simone

His passion for cuisine began in the simple kitchen of his father’s restaurant in Sicily.

Sheila Marras David

Ensuring that your experience is nothing short of authentic.

Debbie Marras Bautista

Expanding your experience from food to culture, and beyond.

Locally Sourced & Organic Oriented

We are constantly looking for local ingredients, and buy them whenever they meet our requirements and match our cuisine. It allows us to help local farmers and fishermen with locally sourced ingredients.