Chef Francesco Amenta

My name is Francesco and I'm originally from Modena, the city where the famous balsamic vinegar comes from and the region where the famous pasta-making tradition (tortellini, ravioli, and tagliatelle, just to name a few) originates.

I am a professional musician and chef. I started working in restaurants while I was writing my thesis, and since then I have hardly ever stopped. I didn't go to a real cooking school, I learned in restaurants, starting from the lowest step to become a Chef.

I've always had a passion for cooking, and I've always looked for the perfect flavors, the freshness of the ingredients, and how to balance a recipe or how to create a perfect menu.

I have always thought that cooking and music are connected and I have always tried to be creative, respecting the traditions of my homeland, Italy, starting from simple ingredients to create interesting dishes.

I worked in restaurants in Holland, doing long shifts as a sous-chef, I had the opportunity to acquire experience, certainly one of the most challenging and educational, especially for a large number of guests, was the ICC (International Criminal Court) restaurant in The Hague.

Living in an international environment like the Dutch one, as I did, gave me the opportunity to learn different cuisines (not only the Italian one) and to expand my vocabulary with new ranges of flavors and recipes, and also gave me the opportunity to rediscover Italian cuisine with different eyes and to appreciate its roots.

Now that I live in New York I am ready to share with you my experience, my knowledge, and my love for food.

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