| 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
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