Los Angeles United States

Emanuele Russo

Pasta Master and Chef

Born, raised, and taught in Italy.

Capable of making any pasta.

Experience all around the

southwestern USA,

The quality of @ ash can hinge on a single

etal which is why I pay attention to every

ingredient and the best way to cook it. am

guided by years of experience at some of

the best restaurants in Italy and the United

States, not to mention everything I've ever learned froma lifetime of preparing

‘and enjoying authentic Italian food in my native country. ~Emanvele Russo.

‘Background: Born in Naples, grew up there and in Rome. Successful career in

horse racing before entering the restaurant industry. Mentored in the art of

cooking and pasta making by Piero Consolini legendary Roman restaurateur

‘Worked with him in Rome for several years before moving fo the United States.

LOS ANGELES (2014-2017): Sous-chef ot 1! Fornaio in Beverly Hills, «high-end

restaurant that caters to an A-list clientele. I routinely prepared dishes for movie

Stars and world-famous athletes, some of whom began fo ask for me by name.

‘SAN DIEGO (2017-2019): Founding member of Cesarina, repeatedty reviewed

in the press as one ofthe best Italian restaurants in San Diego. Being « founder

forced me to become fomiliar with every part of restaurant operations beyond.

the kitchen, providing insights thot I carry with me fo this day.

LAS VEGAS (2019-present): Assisted the lounch of Limoncello Fresh Italian

Kitchen olongside world-forous chef Carla Pellegrino before moving on to the

kitchens of two Las Vegas icons: Siena Deli, « historic hangout, and Ferraro’s,

‘widely considered the best Italian restaurant in Las Vegas off the Strip.

Tam open fo talking about anything having to do with pasta, Italian food, or

restaurant operations generally. Email me anytime at emanu0se4@amailcom

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