Chef Patrizio d’Andrea’s passion for cooking can be traced back to his mother’s farm kitchen in Italy. He graduated with honors from the prestigious Aurelio Saffi Culinary School in Firenze, Italy. He has an impressive work experience, with stints in Italy, Hong Kong, Spain, Switzerland, and New York. Now Chef Patrizio is with Dopo East, where he he creates healthy Italian menu that uses locally grown produce, hormone-free meats, and fresh seafood.
We asked Chef Patrizio on his thought about cooking in the winter season. He responds by saying, “Summer is easy. Winter is challenging. There is an impulse to turn inward and hibernate, and you have to work to get the same intense flavors that come so easily when it is warmer. But it is also a fun season to explore starches and flavors that can be too heavy in the summer, chestnuts, potatoes, game meats. I love seafood in winter, but I try to keep it light since the flavors are so delicate. My Brodetto di Pesce is certainly a warming dish, but it’s still light and beautiful. Like a designer winter coat instead of a puffy down jacket.” (Click ‘Next’ to see the recipe for Brodetto di Pesce)