The Story of Seia
OUR ROOTS
Seia takes its name from the Roman goddess of sowing seeds — a symbol of cultivation, patience, and the quiet unfolding of luxury.
Developed by OKO Group and The Bastion Collection, Seia is a destination where gastronomy, art, and design exist in dialogue. Set high above Brickell on the 54th and 55th floors of 830 Brickell, the experience is framed by panoramic views of Biscayne Bay.
Here, Italian culinary tradition is interpreted through a contemporary lens, guided by seasonality, craftsmanship, and a disciplined respect for the ingredient.
OUR TEAM
At Seia, our team is at the heart of every experience. United by craft, care, and a shared sense of purpose, we approach hospitality with intention—honoring every detail, every guest, every moment.
Chef Salvatore Martone
Executive Chef, The Bastion Collection
Salvatore Martone, Executive Chef of The Bastion Collection, guides the culinary vision at Seia in collaboration with Executive Chef Alessandro Morrone. Rooted in their shared Southern Italian heritage, their contemporary Italian cooking is defined by seasonality, precision, and a disciplined respect for the ingredient.
Alessandro Morrone
Executive Chef, Seia
Chef Alessandro Morrone joins Seia with a Southern Italian sensibility shaped by his upbringing in Naples and refined through his experience in New York and Miami. His approach focuses on ingredient integrity, classic Italian foundations, and modern technique, with menus inspired by seasonal sourcing and Mediterranean influences. Working closely with Salvatore Martone, he reinterprets traditional Italian dishes through a contemporary lens, creating a menu that feels both authentic and elevated.
Justina Mockute
Executive Sous Chef
Chef Justina Mockute trained at the HRC Culinary Academy in Bulgaria before advancing from Trainee to Sous Chef at the two-Michelin-starred L’Atelier de Joël Robuchon in Miami. At Seia, she brings a refined, seasonally driven culinary approach informed by her background in nutrition and performance.
Hector Oviedo
Director of Operations
With over a decade of experience in ultra-luxury Food & Beverage, Hector Oviedo is known for his disciplined operational approach and refined service standards. His background spans fine dining, bespoke beverage programs, and Forbes-level service across leading global hospitality brands. His philosophy is rooted in precision, consistency, and timeless hospitality.
Kayon Kelly
General Manager
Kayon Kelly is a seasoned hospitality leader with deep experience in luxury, high-volume service environments. He brings a strategic, guest-focused approach shaped by overseeing operations across multiple venues in South Florida. His leadership is defined by clarity, structure, and operational excellence.
George Serban
Director of Guest Experiences
George Serban brings a guest-centric perspective shaped by leadership within Michelin-starred and lifestyle hospitality concepts. Since joining The Bastion Collection, he has led both L’Atelier de Joël Robuchon and Le Jardinier Miami. His approach emphasizes intuition, refinement, and a deeply considered guest journey.
Uros Tomasovic
Beverage Director
Uroš Tomasović brings a global perspective to beverage programs rooted in tradition and modern excellence. Formerly leading the wine program at a Michelin-starred restaurant, he now oversees Seia’s beverage vision with an uncompromising commitment to quality.
Luisa Múnera
Director of Club Relations
Luisa Múnera brings a distinct cultural perspective to Seia, shaped by over 10 years at YoungArts, where she served in senior leadership roles across artistic programming and curation. With a background in exhibitions, public programs, and creative community development, she bridges the worlds of art, culture, and hospitality with intention. At Seia, she leads club relations with a focus on cultivating meaningful connections, curating thoughtful member experiences, and fostering a community rooted in creativity, discretion, and cultural relevance.