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Executive Chef Donato Scotti's love of food stems from childhood, when he delivered bread by bicycle for a bakery in his hometown of Bergamo, Italy, a small but gastronomically significant town in northern Italy, near Lake Como near Milan. Hailing from a family of avid rural gastronomes, he grew up accustomed to fresh rabbits and chickens raised by his father, and fresh, seasonal vegetables from the family garden. He knew by the time he was in high school that his destiny was to become a chef. Soon he took a job in the Ristorante Del l'angelo, a regional destination for serious food lovers. Shortly thereafter, he studied formally at the Instituto Alberghiero di San Pellegrino, which has harbored such other acclaimed chefs as Luciano Pellegrini and Angelo Auriana. Like many chefs of the region, he decided his future lay in the United States. After a stint in New York ("Too big! I wasn't happy there!"), Scotti moved west to Los Angeles where his talent was recognized by Piero Selvaggio, owner of the legendary Valentino, where Scotti worked during the early nineties. He then moved on to Primi and then Posto, before becoming head chef at Il Fornaio in Palo Alto. It was there that he befriended Sal Giovannotto, who shared his vision for an authentically modern ristorante that combined fine food with an elegant yet rustically friendly ambience. "I must keep the rustic side of me very alive!" declares Scotti. "When I go back to Italy, I must have home cooking, homemade salami, and everything fresh. "The ingredients need to be the best - this is what creates a cuisine that is absolutely full of flavor. In my home region of Lombardia with its rich quality, you can really, truly enjoy a big, satisfying meal. My American friends call this "comfort food," but I say all food should be 'comfort food!' Buon Appetito!" |
