Roberto Passon
Swiss born (1970) Italian raised, Roberto Passon graduated from the Culinary Institute of Italy (Belluno) in1988.Following graduation, he completed one year of compulsory military service in Italy, where he believes he acquired the discipline that later served him well working in the kitchens and hotels in Europe. These include the Michelin 2 stars rated Antica Trattoria Boschetti (Tricesimo), Badrutt's Palace Hotel (St. Moritz), and the Hotel Cipriani, Venice and which often involved lengthy periods of unpaid training.
While working as pastry chef at the Grand Hotel Sirmione ( Garda Lake, Italy ) he was offered the position of sous-chef at Remi Restaurant, New York. It was there that he realized the unlimited professional opportunities available to chefs in New York and the United States, and which led to Passon's promotion to head chef with the opening of Le Zie Trattoria, a successful Chelsea restaurant where he has received many fine reviews and won many loyal customers. After four years at Le Zie Trattoria he became partner-owner at Le Zoccole , and now he moved on to a new kitchen at Puttanesca restaurant.
Chef's Recipes :
GNOCCHI WITH OXTAIL RAGÙPAN-SEARED MONKFISH WITH WHITE WINE SAUCE
Saffron Pappardelle with Veal Ossobuco
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