How a Master Chef Built a Michelin-Starred Pasta Restaurant in the Heart of NYC Mise En Place

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At NYC s Rezd ra, chef Stefano Secchi uses his years of training from under the best pasta-makers in Emilia-Romagna, Italy to craft some of the most unique Italian dishes in the city. With special attention to fresh ingredients and respect to the tradition of making pasta, he creates dishes like king crab girasoli and giant ravioli with runny egg yolks inside. Stick around to see actor and investor Tony Shalhoub stop by for a taste. Crimson13: This is 100% pure passion. The way he talks about learning how to make pasta, and how experiences inspire the dishes, is just passion. It may sound pretentious sure, but find anyone passionate about something and tell me that doesn't happen there either. Working his butt off in a tiny restaurant to make the best pasta he possibly can, is a labor of love. Bravo, Chef Secchi, you're living the dream we all strive for.
Date: 2021-11-23

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