In New York City, Rezdora restaurant has quickly become synonymous with great pasta. Today, the chef behind Rezdora, Stefano Secchi, joins us to share his story, which begins with his family's restaurant in Texas, took him to the Culinary Institute of America in Hyde Park, NY, and eventually to gigs in a number of acclaimed restaurants in Italy including Massimo Bottura's Osteria Francescana. 

Rezdora is also participating in S.Pellegrino’s (our promotional partner) inaugural Destination Dining series, in which pairs of restaurants on the East and West Coasts exchange dishes for one week each. 

For more about Destination Dining, see the recent article about the program on Fine Dining Lovers.

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

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Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!