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I started cooking for a few reasons. Partly because I was a really picky eater, but also my mother worked full-time. Cooking became a hobby and a friend had encouraged me to work in a restaurant.
Regionally driven, delicious and elegant.
I like ingredients that speak to Italian cuisine and tradition; whether they are products used in the US or Italy. I love buying olive oils from different regions and finding the best representation in that region.
I focus on delicious and thoughtful. I like to make food that is characterized by thoughtful execution with a delicious outcome.
Mentoring is 99% my job and incredibly important to me. I work very closely with my team; including them in creative and cultural development in my kitchen. I want them to participate, I want everyone to understand their strengths and weaknesses and the benefits of working as a team.
I love roasting a chicken at home. Start the temperature high and then low and slow. Just salt and pepper, herbs and butter and cook over carrots and potatoes. I also love going to a friend or family’s home and making a surprise meal out of whatever is in their fridge.