Giovanni Spataro has been named the brand new Chef de Delicacies of the Culina Ristorante + Caffé on the 4 Seasons Lodge Los Angeles in Beverly Hills. Born and raised in Palermo, Sicily, the fervour of the chef Giovanni Spataro started at a younger age. Rising up in a rustic and a household the place meals was celebrated as probably the most necessary joys in life, Spataro was naturally drawn to the artwork of cooking. After graduating from Convitto Nazionale di Palermo, Spataro started working in upscale eating places in Sicily, together with Cortile Pepe in Cefalu. So as to additional enhance and develop his culinary know-how, Spataro moved to London to work as Head Chef on the Boma Restaurant and later to Miami, Florida, as Head Chef on the Cadillac Lodge by Marriott. California known as subsequent, and after transferring to Los Angeles together with his household, Spataro grew to become a senior restaurant chef on the Beverly Hilton, having fun with engaged on excessive profile occasions just like the Golden Globes.
Chef Giovanni Spataro is now taking over his new position as head chef of the Culina Ristorante + Caffé and presents a brand new menu together with his attribute “Skinni” pizzas, together with the “San Daniele” with Prosciutto San Daniele, Scamorza cheese, aged for twenty-four months and rocket, heirloom cherry tomato confit and balsamic vinegar from Villa Manodori; and the “Tartufo” with spring-fresh truffle cream and burrata and the “Salmone” with smoked Scottish salmon, caviar, crème fraiche and lemon. Different improvements embody artisanal pasta such because the “Gnocchetti Burro e Bottarga” with do-it-yourself ricotta gnocchi, tuna bottarga, butter and lemon peel; and recent crudo dishes just like the “Gamberoni Marinati” with reside native spot prawns, heirloom tomato gazpacho, avocado, prawn aioli and pistachios.
