Executive
Chef Odette Fada
Sandomenico,
Cenral Park, New York
Chef Odette Fada always
knew that she wanted to become a chef. Growing up in Brescia,
a city 150 miles outside Milan, she would make pasta and risotto
using vegetables from her familyís garden and crostate
with her motherís homemade jams. I loved to cook and bake
for all five of my brothers and sisters," she says.
At age 13, already passionate about cooking as
a career, Fada persuaded her parents to allow her to attend the
Instituto Professionale Alberghiero in Iseo, the regionís
most prestigious training school for the culinary and hospitality
industry. After the graduation, Fada helped her brother open a
trattoria in Brescia. She then moved on to work at some of Italyís
highest rated restaurants, including Ristorante Castello Malvezzi
in Brescia, Ristorante Vissani in Baschi and Convivio Vissani
in Rome.
While working as chef de cuisine at Convivio,
she met the late Italian restaurateur Mauro Vincenti, whose Rex
Il Ristorante in Los Angeles had already become one of the most
famous and innovative Italian restaurants in America. Vincenti
was so impressed with the young chefís abilities that he
asked her to come to California and take over as his chef. For
the next five years Fada introduced her style of refined regional
cooking and earned Rex accolades from both customers and the media,
including the Los Angeles Timesí highest rating.
She also created high-profile dinners for the
entertainment industry, such as the Grammy Awards dinners for
over 1,000 guests each time, for which she was responsible three
years in a row.
She joined San Domenico NY as Executive Chef in
1996. She has been named one of the best Italian chefs by Wine
Spectator and was the winner of the White Truffle Competition
in 1999. Fadaís refined style of cooking perfectly matches
the culinary philosophy at San Domenico NY. Her focus on primary
ingredients results in creations characterized by intense, pure
taste. Regional Italian dishes are presented with her trademark
simplicity and elegance.
In December 2001,
Odette was a featured chef during the Gourmet Experience weekend
organized by Gourmet magazine at Copia, the American Center for
Wine, Food and the Arts in Napa, California. She was paired with
Alain Ducasse for a demonstration, and other participating chefs
were Nobu Matsuhisa, Rocco di Spirito, Ferran Adria, and Thomas
Keller.
Sandomenico
240 Cenral Park, South
New York, 10019
212 265-5959
http://www.sandomeniconewyork.com/
Chef
Odette Fada Recipes:
Polipetti
Affogati
(Baby Mediterranean
Octopus Poached with Tomatoes and Olives)
Raviolini
Capresi Con Passato Di Pomodorini Di Collina
(Homemade raviolini
Caprese filled with caciotta cheese in a strained tomato sauce)
Uovo
In Raviolo
Homemade Raviolo
filled with Egg yolk with White Truffles)
Restaurant
and Chef Links:
Sandomenico
NY Restaurant
Executive
Chef Odette Fada
Events
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Love Italian Wine
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