Google
WWW
FBworld.com



FEATURED CHEF

Executive Chef Odette Fada
Sandomenico, Cenral Park, New York

Chef Odette Fada always knew that she wanted to become a chef. Growing up in Brescia, a city 150 miles outside Milan, she would make pasta and risotto using vegetables from her familyís garden and crostate with her motherís homemade jams. I loved to cook and bake for all five of my brothers and sisters," she says.

At age 13, already passionate about cooking as a career, Fada persuaded her parents to allow her to attend the Instituto Professionale Alberghiero in Iseo, the regionís most prestigious training school for the culinary and hospitality industry. After the graduation, Fada helped her brother open a trattoria in Brescia. She then moved on to work at some of Italyís highest rated restaurants, including Ristorante Castello Malvezzi in Brescia, Ristorante Vissani in Baschi and Convivio Vissani in Rome.

While working as chef de cuisine at Convivio, she met the late Italian restaurateur Mauro Vincenti, whose Rex Il Ristorante in Los Angeles had already become one of the most famous and innovative Italian restaurants in America. Vincenti was so impressed with the young chefís abilities that he asked her to come to California and take over as his chef. For the next five years Fada introduced her style of refined regional cooking and earned Rex accolades from both customers and the media, including the Los Angeles Timesí highest rating.

She also created high-profile dinners for the entertainment industry, such as the Grammy Awards dinners for over 1,000 guests each time, for which she was responsible three years in a row.

She joined San Domenico NY as Executive Chef in 1996. She has been named one of the best Italian chefs by Wine Spectator and was the winner of the White Truffle Competition in 1999. Fadaís refined style of cooking perfectly matches the culinary philosophy at San Domenico NY. Her focus on primary ingredients results in creations characterized by intense, pure taste. Regional Italian dishes are presented with her trademark simplicity and elegance.

In December 2001, Odette was a featured chef during the Gourmet Experience weekend organized by Gourmet magazine at Copia, the American Center for Wine, Food and the Arts in Napa, California. She was paired with Alain Ducasse for a demonstration, and other participating chefs were Nobu Matsuhisa, Rocco di Spirito, Ferran Adria, and Thomas Keller.

Sandomenico
240 Cenral Park, South
New York, 10019
212 265-5959
http://www.sandomeniconewyork.com/

Chef Odette Fada Recipes:
Polipetti Affogati
(Baby Mediterranean Octopus Poached with Tomatoes and Olives)

Raviolini Capresi Con Passato Di Pomodorini Di Collina
(Homemade raviolini Caprese filled with caciotta cheese in a strained tomato sauce)

Uovo In Raviolo
Homemade Raviolo filled with Egg yolk with White Truffles)

Restaurant and Chef Links:
Sandomenico NY Restaurant
Executive Chef Odette Fada
Events

More Related Links:
I Love Italian Olive Oil
I Love Italian Wine
Cartolina
(Schedule of Events in Italian)
Participating Companies

Region of Italy Maps:
http://web.schq.mi.th/~j2/OER/2550/italy/italy-regions.gif
http://www.italianrealestateassist.com/images/Italy_Regions.JPG

West Coast Italian Events:
http://www.forallevents.com/istituto.html

 Food & Beverage International |  FBWorld.com |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us | 
Feedback