Focaccia Slinger. Top Chef Season 18.
Houston, TX
BIO
Hi! A little about me. I was raised in a Sicilian family, so I've been cooking since the day I could hold a spatula. (Photos from my pasta party at age 7 to prove it.) After graduating from Kenyon College, I chose to go to Culinary School in NYC and I finished the program in Italy. I graduated with honors and landed a job at Delfina in SF weeks later. I have had the privilege to work in some of the best kitchens with some of the most talented chefs. From SF, LA, Austin to, now, Houston.
Over the past 9 years, I have learned a lot, but I always love getting back to basics. Something about this pandemic has me getting my hands dirty with the fundamental techniques of cooking.
I'm here to guide you through the Mother Sauces. With a few tricks of the trade to make these sauces achievable at home, by you.
Join me.
Over the past 9 years, I have learned a lot, but I always love getting back to basics. Something about this pandemic has me getting my hands dirty with the fundamental techniques of cooking.
I'm here to guide you through the Mother Sauces. With a few tricks of the trade to make these sauces achievable at home, by you.
Join me.