Chef Pasquale Frola
Personal Chef In New York City![Chef Pasquale Frola](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/chefs/chef_profile/chef-profile-header-hero-background_6.jpg)
My name is Pasquale "Paco" Frola.
I define myself as a chef with motivational skills, leadership, personality, and a passion for the industry; always focusing on high quality, use of local ingredients, and simple preparations.
I am Italian, born and raised in Naples, Italy. I came to the states when I married a wonderful woman and I have lived in the New York City area for almost fifteen years now. My continuous will to improve, and my aim for perfection, always stimulates me to find new sources to let me achieve my professional goals.
Before moving to America, I worked in Italy, France, Germany, and England. I have also worked world wide with Silversea Cruises, a top luxury cruise company, reaching a grade of experience and skills which gave me the opportunity to “swim” in different cooking pots.
I'm glad to be here and share my passion and interest cooking, cooking, cooking!!!!
My cooking influences are a blend of Italian, Mediterranean and European cuisine, but my real love is a very good Italian Cuisine, always fresh, always simple.
![Photo from Pasquale Frola](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/42/48/60/424868.jpg)
More about me
For me, cooking is...
A form of art which gives me the opportunity to know people through flavors and texture .
I learned to cook at...
age 19 in Naples, Italy. From there I gained experience and knowledge in kitchens from the islands, Greece, France, Germany, Spain, and England.
A cooking secret...
don't tell, just try.
My menus
Mixed Tapas ( many to choose from ) for a fun start
Eggs bendict with smoked salmon
Fried eggs with grilled vegetables and pesto
Lobster Benedict
Cauliflower Steak Bendict with herbs olives and capers
Waffle eggs, ham and cheese sandwich hollandaise sauce
Eggs in the nest with roasted peppers and parmigiano
Eggs in purgatorio on garlic brushed roasted bread
Amaretto Mascarpone Cream, Chocolate crunch
Assortment of Chef's petit patisserie
Lemon Profiteroles with creme Chantilly
Pistachio Creme Brûlée
Chocolate mousse cake with pralined pistachios
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Selected Charcuterie and cheese Board
Bruschetta with tomato and with white beans
Farm Garden Vegetable platter wit hummus and tzaziki
Sword fish kebabs marinated with Mediterranean herbs with aged balsamic
Chicken kebabs ( white and tight meat ) salmoriglio
Marinated flank steak
Lamb chops scottadito mint and lemon
Baked pasta with meat ragù
Selection of mix grilled vegetables Italian style
Green farmer salad
Cannolis villabate
Lobster tail villabate
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French Onion soup
Cod Fritters
Ceviche of market fish
Ham and chicken croquettes
Pepper and eggplant escalivada
Escargot sommieroise
Seared duck foie gras and quince compote
Savoyard cheese fondue
11 Veggies Minestrone (vegetarian, Vegan)
Spaghetti al Pomodoro Verace SAN MARZANO DOP
Seafood risotto
Molded tuna salad
Ciego de avila chicken salad
Shrimp and asparagus salad
Savoyard salad ( egg)
Onion tart
Cod and potato terrine
Ricotta and vegetable terrine
Any Risotto
Orzotto with shrimp and vegetables
Velvet Crab Bisque
Clam Chowder
Fassolada
Tortellini in brodo
Cous cous with lemon chicken ( Moroccan style )
Dover Sole Mediterranean cauliflower crust
Atlantic Black Bass en papillotte
Thai Lime Branzino
Roatsed Market fish
Steamed Sea Bass with ginger and scallions
Monkfish casserole with green peppercorns
Portenan tuna pave'
Salmon roulade with chanterelle risotto
Roasted sea scallop with marrow bone
Rack of Lamb with rosemary and honey ( or any style )
Country style coq au vin
Roman style veal scallops
Filet mignon any style
Berkshire pan seared pork chop hot cherry peppers herbs and potato
Lamb Ossobuco, lavender risotto
Veal ossobuco milanese risotto
Ischitana rabbit
Decadent chocolate mousse
Profiteroles with creme Chantilly
Amaretto Mascarpone Cream, Chocolate crunch
Pistachio Creme Brûlée gF
Chocolate covered strawberries and organic raspberries sorbet
Soufflé of your choice
Birthday chocolate cake with pralined pistachios will be adding $60
Chocolate fondue wit fresh fruit
Honey panna cotta or any pannacotta
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Tabuleh
Roasted Vegetable Antipasto
Home made Hummus and veggies platter with or without breads
Shrimp Carpaccio
Diced Bread with grapes ( Pork)
Cote d'azur salad with balsamic dressing
Fennel Salad with orange
Greek salad
Artichokes Bayrampasa
Bulgur Salad
Coban Salad
Olive and onion salad
Mediterranean meze
Tapas from andalusia
Asparagus with poached eggs
Whole Sardines skewers
Vegetable and shrimp tortilla
Fried Oysters
Green cabbage rosti (pork)
Artichokes roman style
Tuna tartare with zucchini cream
Minestrone with squid
11 veggies minestrone
Chicken salad with shitake mushroom
Lentils with scallops
Mussel in saffron cream
Vegetable soup with pistou
Paella marinera o Valenciana ( choose one kind )
Vegetable Paella
Pappardelle with lamb goulash
Risotto any style
Herb orzotto with shrimp
Rice stuffed peppers Samos style
Okra Pilaf
Bil Meslene cous cous (lamb)
Stock fish with garbanzo beans
Fish Stew a la galicia
Tuna Filet in escabeche
One pot stew with squid and bacon
Roasted Market fish
Pot au feu with sea bass
Guinea fawl with garlic
Chichen roasted moroccan style
Lamb Stew
Lachanosarmades ( pork & Beef)
Cabbage roullades ( any meat )
Chicken and vegetable stew
Aknef ( lamb)
Chicken Courdass
Decadent chocolate mousse
Pistachio Creme Brûlée
Profiteroles with creme Chantilly
Amaretto Mascarpone Cream, Chocolate crunch
Birthday chocolate cake with pralined pistachios will be adding $60
Honey panna cotta or any pannacotta
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Braised Artichokes
Beet Tartare
Grilled seasonal Vegetables
Crispy Chick Peas Salad
Dips and Veggies
11 Veggies Minestrone (vegetarian, Vegan)
Spaghetti al Pomodoro Versace SAN MARZANO DOP
Creamy roasted risotto with squash and toasted pumpkin seeds
Fondue ( cheese fondue with black truffle )
Ribollita Toscana
Risotto ai funghi
Crispy tofu with maple soy glaze over white rice ( contains sesame seeds )
Herbs Crusted cauliflower steak with beans and tomatoes
Cous cous with shrimp and vegetables
One skillet Roster butternut squash with crispy chickpeas
Decadent chocolate mousse
Pistachio Creme Brûlée
Profiteroles with creme Chantilly
Amaretto Mascarpone Cream, Chocolate crunch
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Mache, goat cheese, grilled asparagus salad , balsamic vinaigrette
French Onion soup
Home Marinated Salmon Carpaccio
Selection of East Coast Oysters with sauces and fixings
Frisée aux lardons
Beef tartare
Escargot Bourgouignonne
Colossal Shrimp Cocktail
Charcuterie and cheese plate
Mussels with Provençal pesto
Dover Sole a la meuniere
16 OZ, BONE IN MILK FERED VEAL CHOP
Poulet aux citron
Braised Short ribs aux vin rouge
Market roasted fish
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Selection of East Coast Oysters with sauces and fixings
Lobster bisque
Mussels Mariniere
Colossal Shrimp Cocktail
Lobster ravioli
Fettuccine rock sheik and black truffle
Spaghetti with Manila clams
Risotto alla pescatoria
Filet Mignon wellington deconstructed
Dover Sole a la meuniere sautéed market vegetables
Marinated and Roasted Lamb Rack or Scottadito Chops
16 OZ, BONE IN MILK FED VEAL CHOP
Steamed Whole Lobster 1.5 lbs cocktail sauce , spicy mayo
Decadent chocolate mousse
Pistachio Creme Brûlée
Profiteroles with creme Chantilly
Amaretto Mascarpone Cream, Chocolate crunch
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Fritto Misto all'Italiana
Hors d'ouvres sélection
Italian rustic pie
Pasta al forno foderata di melanzane
Insalata mista della famiglia
Cotolette di pollo alla milanese
11 Veggies Minestrone (vegetarian, Vegan)
Charcuterie and cheese plate
Escarole pie
Decadent chocolate mousse
Profiteroles with creme Chantilly
Amaretto Mascarpone Cream, Chocolate crunch
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