“I don’t really need space to work on recipes. Honestly it might sound a little funny but I don’t need space or time for ideas.  Ideas for creating food come to me in the ether. That is the easy part. That is sort of non-stop and I’m constantly filtering out in my head. It’s more of a filtering than finding [approach]”

Chef Michael Fojtasek – Olamaie

Chef Andre Natera – The Fairmont Hotel Austin

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

“People love carbonara and when you’re making Carbonara I use sort of traditional Pancetta but I really like the addition of a smoky bacon and a little bit of smoke with egginess is really nice. 

I really like to use Greens in that way.  Something we’re doing right now on dishes where we’re grilling greens, we are taking sort of the Greens from our radishes and turnips and mustards and some kale and chard. We’re tossing them in olive oil and salt which is that you can do at home and if you have a little grill, if you have a place to cook over wood at all this is really helpful. You can even take some smoking chips and  wrap them in foil and give it a little smoke but when we do we have the wood burning grill at the restaurant . 

Will take a bunch of these greens and char the Greens. Toss in the oil and salt to help out picks up some of that smoke from it char the Greens and then braise those greens and whatever you want you can braise those greens in wine and whatever stock you want to use a vegetable stock a pork stock beef stock whatever and braise those greens and then say you toss whatever pasta you toss like a short pasta we’re using like a casarecce shape so something that will accept some of that smoke that is now getting into that broth. 

So you braise those smoky Greens in that broth and all of a sudden you have something way super complexe and super sort of meaty without having any meat in there at all. And so it’s a toss sort of that short short noodle maybe let’s say it’s like penne toss that that penne with your braised greens and a little garlic and a little pecorino and gosh that’s that’s about as good as it gets to me.

Chef Fiore Tedesco – Long time ago some switch got turned onto, everything, every conversation I have filters into an idea for a dish I want to make.

Chef Fiore Tedesco – I love performing. I love being on the stage. I love the practice and the rigor around what it takes to excel and to feel like I’m a master of my craft.

Chef Fiore Tedesco – We do not subscribe to the system of tipping. If we take it as a service charge and then embed it in the price of our menu. It gives us a greater opportunity to distribute it evenly to ensure everyone is paid a living wage.

Chef Fiore Tedesco – The goal is to make a sustainable restaurant that sustains people in a healthy holistic way… and whatever is left over for profit is great but it is not purely a profit driven business.

Chef Fiore Tedesco

L’Oca D’Oro

L’Oca D’Oro

Franklin BBQ

ROC United

La Flaca Farm

Bufalina Austin

Suerte Austin

Sanctuary Restaurants

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