In this engaging episode of the North Carolina Food and Beverage Podcast, host Max Trujillo interviews Chef David Ellis of Figulina, a newly nominated James Beard Award contender for Best New Restaurant in America. Chef Ellis shares his journey from Stoke-on-Trent, England, through various culinary adventures around the world, including his impactful experiences in Raleigh and his pivotal role at Ashley Christensen’s Poole's Diner. They discuss the inspiration and dedication behind Figulina's artisanal pasta, made fresh daily in an open kitchen for guests to observe. Figulina, located in Raleigh's former Humble Pie space, focuses on creative, scratch-made pasta dishes that transcend traditional Italian cuisine.

The episode highlights Chef Ellis’s philosophy, commitment to texture and balance in his dishes, and the exciting provisions section selling fresh pasta and sauces. With insights into the potential expansion of this section and the future vision for Figulina, this conversation captures Chef Ellis’s passion for culinary artistry and his integration into Raleigh’s vibrant food community. Chef Ellis’s story is a testament to following one's culinary dreams and the immersive, heartfelt experiences that shape a successful restaurant.

The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media

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