About Chef Eco
Over the years I have learned the craft of cooking from a number of great and talented chefs. I have absorbed cooking styles and recipes that emphasize French, Asian, Mediterranean, Moroccan and American fine dining.
Having been raised by my grandparents in New York City's Little Italy I was strongly influenced by their cooking techniques developed in Rome and Piacenza. At an early age I discovered the art of Italian cooking, using the freshest products, cooking them simply and maximizing the tastes and textures as only Italians can do.
My passion for food and wine exploded while attending college at Johnson & Wales University in Providence, Rhode Island. After graduating, I returned to New York city and began my professional career at "Buds" under the direction of Chef Jonathan Waxman. This was the beginning of the food and wine revolution and it was thrilling to be working in an environment which introduced cutting edge ingredients.
I personally challenge myself to be highly organized with a strong knowledge of culinary operations and presentation. I consider my role within a kitchen to directly effect morale, proficiency, productivity, appearance and turnover in which case I strive to set forth a positive, guiding attitude towards my work and my co-workers. This philosophy is essential in the creation of award winning cuisine. I believe the key is having a calm kitchen where chefs concentrate on the food alone and can enjoy their work -- the results are not only reflected in the food but throughout the entire restaurant.
