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I'm an American chef and restaurateur who lives and cooks in New York City. I've been in the game for twenty years, and I've cooked in some amazing places and tasted some amazing things. I love to cook food from all over the world, but for the last few years, I've been into Italian food. For me, cooking is all about having a good time and making people happy. I started cooking at age fourteen at a local Italian joint and then a fine-dining French place on the lake in my hometown, Cleveland. I moved east to train at the Culinary Institute of America, where I spent my weekends cooking for New York Governor Mario Cuomo in Albany. When I finished school, I spent some time on the line at San Domenico in New York; then I went to Italy. I worked for Valentino Mercatile at the Michelin two-star San Domenico in Emilio-Romagna and some various other spots. I hunted truffles, cooked with pasta-makers, and hung out with wine, cheese, and prosciutto-makers, learning everything I could about Italian food. Back in New York, I worked with Gray Kunz at Lespinasse for 3 years, then went back to Europe, living and cooking in France and England. I came home to take a sous chef gig at the newly reopened Le Cirque. And I took long food-hunting driving trips across the USA, looking for the best regional American road snacks, from barbeque to root beer to po-boys. In 1998 I took the stoves as chef de cuisine at the Café Boulud. Six years, two James Beard awards, food and Wine Best New Chef and one three-star New York Times review later, I moved to Madison Square Park and launched A Voce, where I cooked from 2006 to 2008 and won my first Michelin star. I also produced my first book, Urban Italian: True Stories and Simple recipes from a Life In Food, available in fall 2008 through Bloomsbury Press. I've appeared on bunch of TV shows, including Martha, Iron Chef America, and Sara Moulton--plus a lot of local NYC stuff. Right now, I'm working on my new restaurant in New York City. My new joint will feature the food I love to eat; I promise it'll be located somewhere between the East River and the Hudson, but I can't tell you more than that just yet. |
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