Chef Roundtable

Monica Parpal |
Culinary Personalities

Executive Chef Alessio Vullo - Nando Milano

My favorite dish is, without a doubt, fettuccine bolognese. It’s a simple family recipe, with homemade fettuccine pasta in a meat sauce—it’s the core of our family’s cuisine. My grandma used to make a delicious meat sauce with beef, pork, and veal. When I was a child, my mother would make it for my birthday every year. This dish also represents the fusion of my northern and Southern Italian heritage. My family is from Sicily, but we grew up in Milan and Bologna. At Nando Milano Trattoria, I make this iconic Italian dish using only 100-percent organic, grass-fed ground beef. Using only beef enhances the fettuccine flavor. As simple as it is, the dish always tastes delicious.

 

Owner/Head Chef Eddy Ho - Domo 77

There is this simple yet satisfying chicken soup that my family often ate—a whole chicken boiled in water with a little garlic and ginger seasoning. It is boiled for a long time until the chicken is very tender and the broth becomes aromatic. The chicken is then served in a bowl with the broth with steamed rice on the side. This dish is not on our restaurant menu, but I love to prepare it at home for my family. First, I boil the chicken in the water with garlic, ginger, and seasonings. Then I remove the chicken from the water and roast or broil it in the oven for about 15-20 minutes. This brings out the flavor and also removes some of the fats and oils. After roasting it in the oven, I return the chicken to the broth and continue to boil it. Once finished, I skim off any extra fat that comes to the top. It takes time, but it’s a very satisfying dish.

 

Chef Tassana Niyomrut - Thai Urban Kitchen

I always loved seafood growing up. I was in heaven with all of the different ways we prepared seafood at my house. But it wasn’t until much later that I realized and appreciated how very fresh it all was where I grew up in Thailand. I’d enjoy super fresh catches prepared in a variety of ways, from simple chargrilled tiger shrimp with some spicy talaay dipping sauce, to smoky roasted fish; slow-cooked seafood stews, to pickled crab and papaya salad. When it’s fresh, seafood is still my favorite.