Chef
Enzo Fargione
Teatro Goldoni Restaurant, Washington DC
Born in
January1969 in Torino, Italy, Enzo learned to love cooking
by his Italian mother's example. At the young age of fourteen,
Enzo enrolled at the Institute Professional Alberghiero
di Stato, Turin (The Culinary Institute of Turin, Italy)
After finishing
culinary school top of his class, Enzo worked in numerous
restaurants in Italy, Enzo's big opportunity came in 1986,
when two American Restaurateurs came to Torino in search
of an Italian chef to open an authentic Italian restaurant
in San Diego, CA. Though just seventeen years old, Enzo
applied for the position and was immediately offered the
job. Eager to broaden his horizons, he packed his bags
for California and became the first Head chef at the Little
Italy Gourmet in San Diego.
Less than
a year later, Enzo joined Roberto Donna in 1986 as a Sous
Chef at Roberto's flagship restaurant Galileo in Washington,
DC. After just one year, Enzo was promoted to Head Chef
and charged with the responsibility of running a three
star kitchen.
Having
done so well, Enzo decided to move out on his own and
accepted a position as Chef/Operating partner at Donna
Adele Restaurant in Washington, DC. He was charged with
converting this Italian/American operation into a fine
dining, authentic Italian restaurant. After only four
months under Enzo's direction, the Washingtonian Magazine
awarded Donna Adele Restaurant two stars.
During
his 3 years as chef at Donna Adele Restaurant, Enzo's
cooking was celebrated by two nominations for The Chef
of the Year by the Restaurant Association of Metropolitan
Washington. He was also recognized by various magazine
and newspaper articles across the country for the authenticity
of his modern Italian cooking as well as his playful inventiveness.
At the
end of 1994, Enzo ended his partnership with Donna Adele
Restaurant. In order to enlarge his vision on "Corporate
Organization" he spent the following year as a consultant
with the popular Café Crepizza in Washington DC.
In 1996, Enzo joined his friend Roberto Donna in a business
venture that would recreate the concept of a Spaghetteria
and Pizzeria called Il Radicchio.
They have
opened five locations in and around the Washington DC
area. Recently after that, Enzo felt it was time to go
back and express himself at his best. The result of this
effort was Barolo, Enzo's much celebrated signature restaurant
in Capitol Hill, offering a fine dining experience featuring
the cuisine of his native Piedmont in Northern Italy.
Enzo has
been working on passing his vision of modern cooking to
young talents that pass through his kitchen. He makes
appearances on television and radio shows. With his unflagging
energy, Enzo still finds time to teach cooking classes.
Enzo attends and supports charity events with his fellow
friend's chefs and he often cooks and appears in the Kitchen
of the James Beard house in New York.
Rated as
a “Rising Star" chef Enzo Fargione proved to
be an asset to the Washington dining scene and to the
fine dining community across the country.
In the
late summer of 2004 he was approached by one of the most
influential development firms in the country and persuaded
to open Atrium Ristorante in Jupiter FL near West Palm
Beach.
This colorful
stunning setting included wrought iron, Venetian Plaster
decorations and authentic hand painted Sicilian ceramics:
a stage to see and to be seen.
His cold
and hot "small portion" mouthful jewels decorate
the menu of Atrium for an innovative culinary journey
to remember, intricate and stunning presentations that
leaves the guest amazed.
Atrium
was awarded "Best new restaurant" in Florida
of 2006 by the Palm Beach Post
In April
2008 he arrived to Teatro Goldoni Restaurant in Washington
DC: a brand new journey that promises to be a culinary
experience and a wonderful addition to the nation's Capital
fine dining scene.
When asked
about his success Enzo replies, "The success is based
on respect for the profession and the continuous hunger
to learn from it.
Chef
Enzo Fargione Recipes:
Baked
Chilean Sea Bass with Fennel in Anise Broth
Green
Pea Cappuccino Macchiato
Porcini
Red Beets Crispy Roll
Risotto
Gorgonzola with Candied Red Beets
Tomato
Pappardelle with Asparagus Scallops and Cherry Tomatoes
Other
Related Links:
Teatro
Goldoni Restaurant
Executive
Chef Enzo Fargione
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