Signature dish:
Asparagus Risotto
My name is Francesco Vittorio, and I’m originally from Modena, the city where the famous aceto balsamico (balsamic vinegar) comes from and the region where the famous pasta-making tradition (tortellini, ravioli, and tagliatelle, just to name a few) originates.
I am a professional musician and part-time chef. I started working in restaurants while I was writing my thesis, and since then I have practically never stopped.
I’ve always had a passion for cooking, and I’ve always been looking for the perfect flavors, the freshest of the ingredients, and how to balance a recipe or how to create a perfect menu.
I have always thought that cooking and music are connected and I have always tried to be creative, whilst respecting the traditions of my motherland, Italy, starting from simple ingredients to creating interesting dishes.
I have been working in restaurants In The Netherlands, doing long shifts as a sous-chef, I had the opportunity to acquire experience, certainly, one of the most challenging and formative, especially for a large number of guests, was the ICC(International Criminal Court ) restaurant in The Hague.
Living in an international environment like the one in the Netherlands, as I did, gave me the opportunity to learn different cuisines (not just the Italian one), and expand my vocabulary as well with new ranges of flavors and recipes. This gave me also the opportunity to rediscover Italian cuisine with different eyes and to appreciate its roots.
Now that I live in New York I would like to share with you my experience, my knowledge, and my passion for food.
I have a long experience as a Chef, I do private dinners and corporate parties, and dinners, especially love wine tastings, because I like to develop a specific menu based on the wine the customer is going to taste, also teach cooking school in NYC.
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We can't say enough about Chef Francesco! He was an absolute delight in the kitchen from start to finish. Hosting a dinner for 3 "foodie" couples, we hoped to hire a chef who cooked with passion & plated artistically - Francesco was all and more! He arrived with understated confidence and a warm smile, preparing everything on site. He cooked with ease while we observed and asked questions. He's lovely, relaxed and eagerly shared techniques, encouraging us to taste his creations as his flavors evolved. We began with cocktails and wine with a burrata/prosciutto rosemary-pizza, sweet charred peppers and zucchini carpaccio. Once seated, he presented his signature zupa de pesce which was mouthwateringly delicious, followed by homemade pesto tagliatelle (fabulous) and a final entree of halibut roulade with brandy shrimp mousse on an asparagus puree (amazing!). Family style, we shared the most delicious roasted potatoes and broccoli. We ended the evening with his chocolate spoon dessert, served in small jars - delicious and a lovely touch. Everything was exquisitely presented, flavorful and luscious! And to top off the evening, he efficiently cleaned the kitchen when our guests departed. We can't say enough about Francesco - such a warm, lovely man -- and oh so talented! We will absolutely hire him again! Thank you Francesco for making our evening so memorable.