Chef Spotlight

Chef Spotlight

Les: What inspired you to become a chef?

Chef Gio: I learned at an early age that food is an great vehicle for human interaction. It sparks opportunities for conversation at every stage, the preparation, the consumption, and the reflection.  Tastebuds are universal and transcend cultural boundaries.  I enjoy the relationships that are cultivated through this unique process.

Les: How would you describe your cuisine?

Chef Gio: Nostalgic, country, rustic Italian.  I live for salt, fat and acid.

Les: What are 5 kitchen tools you can’t live without?

Chef Gio: A ricer, tongs, a wooden spoon, rolling pin, a scraper.

Les: What 3 ingredients must you have in your refrigerator at all times?

Chef Gio: Butter, parmesan cheese, eggs  (a pantry is much more interesting)

Les: What do you cook at home that you never cook at the restaurant?

Chef Gio: Fresh pastas (but I may decide to add them to a restaurant someday)

Les: Which person in history would you most like to cook for you?

Chef Gio: Julia Child, 100%

 

Recipe from Chef Gio:

Arugula Mushroom Parmesan Salad