This page contains a Flash digital edition of a book.
I’ve talked with several chefs who say the hardest part of cooking in a larger restaurant is that you’re “feeding the door”, meaning tickets come in, food is prepared, and entrees go out into the restaurant; all without ever interacting with the guest. That’s so different from cooking for friends -- does the Chef’s Table restore some of that intimacy for you?


This is our second summer in Naples, and I invite our friends to come here for dinner. I take Sundays off, but spend most of my day off cooking! I enjoy it, but when I can have dinner with a friend, it’s the same as when friends go out for golf. In season we’re very busy and although I still try to go into the dining area, but it’s hard. During the summer, I have more time to visit with guests. Winter is very good for business, and summer is very good for me. I can spend time together with customers, and when they’re in the mood for a special dish, I can make it for them.


You’ve won several awards already in your short time here. What is it about your style of cooking that strikes a chord with the people of Southwest Florida?


When we decided to open a restaurant here in Naples, my goal wasn’t to decide what Naples “needed” or to do something new. My goal was to just be myself and present my beliefs in cooking.


What does your food say about you?


For me, it says a devotion to quality. We buy only the best ingredients we can find. That means using some of the same companies that we used in Washington DC, New York, and Hawaii. Sea Salt purchases ingredients from all over the world and many times we get overnight deliveries. Of course it’s more expensive, and yes, we could buy cheaper ingredients and use cooking techniques to elaborate on the natural flavors, but my Mama wouldn’t let me. She taught me to “never give anyone anything to eat that you wouldn’t want yourself”. I am very fond of healthy and quality ingredients. Quality ingredients are like a bottle of fine wine -- it can be simple with just a few ingredients, but the quality makes it into something wonderful. For example, our beef is Kobe, or grass-fed, but just a few months ago we added grain-fed beef. So you see, we have three different types of beef on the menu, of the same cut even! Growing up in Italy, all culinary ingredients were natural. It’s starting to change, but I grew up on natural local ingredients, so that is what makes sense to me. Simple dishes are key. We are planting our own garden on the roof to grow herbs! It seems like a small thing, but you can taste the freshness on the plate and it makes a big difference.


Sea Salt 1186 3rd Street South, Naples, FL 239-434-7258 www.SeaSaltNaples.com


Wine Spectator Award of Excellence 2009 & 2010 Esquire Magazine Best New Restaurant 2009 Gulfshore Life Magazine Best Overall Restaurant 2010


PULSE MAGAZINE ---------- 13


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79
Produced with Yudu - www.yudu.com