Patrizio Siddu
Born in Florence, Italy, Patrizio Siddu began his culinary experience at the age of 15 by watching and learning the art of cooking from his mother who was the private chef of a very wealthy family in Florence. He fell in love with food immediately and having decided to make it a profession he attended culinary school. He worked for a large catering company in Florence for about four years. He then went on to work for Cibreo, an extremely well-known and appreciated restaurant in Florence. He was there for another four years during which he really began to master his simple but tasteful style of cuisine. In 1992, he went on to another well-established Florentine restaurant called Cantina Barbagianni which received one star in the Michelin guide.
In 1995, he received a proposition to come to New York City to open a Tuscan restaurant which was then called Savore. He opened Savore and stayed for about two and a half years during which time his name and recipes appeared in reviews from major magazines and newspapers such as Gourmet, Wine Spectator, The New York Times, New York Magazine, and last but not least La Cucina Italiana. His last venture before Pepolino was at the Pier 59 Studios at the Chelsea Piers. Once again, he prepared his food for major fashion events and photo shoots that took place inside the studios.
But, during all these years he had only one dream, to one day open up his own restaurant and on August 25th, 1999, Pepolino came to life.
Chef's Recipes :
Calamari Stew with Swiss ChardCheck our Calendar to find out about Chef's Night Demos
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