Chef Enzo Fargione
Teatro Goldoni Restaurant, Washington DC

Born in January1969 in Torino, Italy, Enzo learned to love cooking by his Italian mother's example. At the young age of fourteen, Enzo enrolled at the Institute Professional Alberghiero di Stato, Turin (The Culinary Institute of Turin, Italy)

After finishing culinary school top of his class, Enzo worked in numerous restaurants in Italy, Enzo's big opportunity came in 1986, when two American Restaurateurs came to Torino in search of an Italian chef to open an authentic Italian restaurant in San Diego, CA. Though just seventeen years old, Enzo applied for the position and was immediately offered the job. Eager to broaden his horizons, he packed his bags for California and became the first Head chef at the Little Italy Gourmet in San Diego.

Less than a year later, Enzo joined Roberto Donna in 1986 as a Sous Chef at Roberto's flagship restaurant Galileo in Washington, DC. After just one year, Enzo was promoted to Head Chef and charged with the responsibility of running a three star kitchen.

Having done so well, Enzo decided to move out on his own and accepted a position as Chef/Operating partner at Donna Adele Restaurant in Washington, DC. He was charged with converting this Italian/American operation into a fine dining, authentic Italian restaurant. After only four months under Enzo's direction, the Washingtonian Magazine awarded Donna Adele Restaurant two stars.

During his 3 years as chef at Donna Adele Restaurant, Enzo's cooking was celebrated by two nominations for The Chef of the Year by the Restaurant Association of Metropolitan Washington. He was also recognized by various magazine and newspaper articles across the country for the authenticity of his modern Italian cooking as well as his playful inventiveness.

At the end of 1994, Enzo ended his partnership with Donna Adele Restaurant. In order to enlarge his vision on "Corporate Organization" he spent the following year as a consultant with the popular Café Crepizza in Washington DC. In 1996, Enzo joined his friend Roberto Donna in a business venture that would recreate the concept of a Spaghetteria and Pizzeria called Il Radicchio.

They have opened five locations in and around the Washington DC area. Recently after that, Enzo felt it was time to go back and express himself at his best. The result of this effort was Barolo, Enzo's much celebrated signature restaurant in Capitol Hill, offering a fine dining experience featuring the cuisine of his native Piedmont in Northern Italy.

Enzo has been working on passing his vision of modern cooking to young talents that pass through his kitchen. He makes appearances on television and radio shows. With his unflagging energy, Enzo still finds time to teach cooking classes.

Enzo attends and supports charity events with his fellow friend's chefs and he often cooks and appears in the Kitchen of the James Beard house in New York.

Rated as a “Rising Star" chef Enzo Fargione proved to be an asset to the Washington dining scene and to the fine dining community across the country.

In the late summer of 2004 he was approached by one of the most influential development firms in the country and persuaded to open Atrium Ristorante in Jupiter FL near West Palm Beach.

This colorful stunning setting included wrought iron, Venetian Plaster decorations and authentic hand painted Sicilian ceramics: a stage to see and to be seen.

His cold and hot "small portion" mouthful jewels decorate the menu of Atrium for an innovative culinary journey to remember, intricate and stunning presentations that leaves the guest amazed.

Atrium was awarded "Best new restaurant" in Florida of 2006 by the Palm Beach Post

In April 2008 he arrived to Teatro Goldoni Restaurant in Washington DC: a brand new journey that promises to be a culinary experience and a wonderful addition to the nation's Capital fine dining scene.

When asked about his success Enzo replies, "The success is based on respect for the profession and the continuous hunger to learn from it.

Chef Enzo Fargione Recipes:
Baked Chilean Sea Bass with Fennel in Anise Broth
Green Pea Cappuccino Macchiato
Porcini Red Beets Crispy Roll
Risotto Gorgonzola with Candied Red Beets
Tomato Pappardelle with Asparagus Scallops and Cherry Tomatoes

Other Related Links:
Teatro Goldoni Restaurant
Executive Chef Enzo Fargione

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