Saverio Stassi (Venezuela)
In
1997 Stassi decides to work at the Restaurant Emeritus in Venezuela,
where Sir Jean Francois Bodin gave him his first opportunity to discover
the in depth arts of cooking. However, Stassi was hungry for knowledge;
he kept trying to reach a certain goal — that of becoming an
international chef. His dream was to work in France.
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| Saverio Stassi is one of "The World's Most Influential, creative and important Chefs" |
In
1999 he wins first place in the cooking competition “Meilleur Jeune
Commis Rôtisseur”. With this win, Venezuela was able to compete in the
24th final of the “Internationale du Concours de Meilleur Jeune Commis”
in 2000, where he won in fourth position. Chasing his dreams, Stassi
decided to work in France as an intern in an abundance of restaurants
such as Le Menestrels (1996-1997), Le Desirier (1998), Pavillon Le Quere
(1998-1999), and the Michelle Rostang (1999-2000). With the experience
he gained whilst working in these French kitchens, Stassi decides to
return to Venezuela and became in the Executive Chef at the Teconte.
In 2004, Saverio Stassi moves to the Dominican Republic and becomes the Executive Chef of Pat’e Palo.
In 2006 he wins the 7mo Concurso Gastronómico de Carne Americana in Mexico in the area of Nutrition.
Saverio’s
personal motivating people in the culinary world are Alain Ducasse and
Thomas Keller. He has taken various cooking courses — his passion never
ends. In 2005 he takes an antipasti and tapas course by Chef Antonio de
la Rosa in Italy. In 2006 he departs to San Francisco in order to master
in the Vietnamese, Thai, Spanish and LatinAmerican culinary influences
at the Culinary Institute of America. In 2007 he follows his idol’s
footsteps — taking Alain Ducasse’s courses in Paris of Mediterranean
influences by chef Phillipe Gollino. In 2008 he goes to the city that
never sleeps, New York, and visits the Spicy Market in order to learn
from Chef Jean Georges.
In
2009, Stassi journeys to Bresia, Italy, at the Castialimenti School to
study about Creative Culinary Arts and Traditional Desserts and
Pastries. Stassi is considered to being a master at Foie Gras.
All the dishes on the menu display a background of culinary knowledge — Stassi’s view on the culinary world.
