5 Questions for Andrea Cavaliere
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Andrea Cavaliere is the executive chef of Cecconi’s in West Hollywood and Soho House in Los Angeles, New York and Miami. Cavaliere was born in Turin, Italy, where he worked at his family’s trattoria and attended culinary school, then apprenticed under Michelin-starred chefs before moving to London. At Cecconi’s in West Hollywood (the original London restaurant was inspired by Venice’s Cipriani), he says he balances northern Italian comfort food with a Californian approach -- white truffles included.
What’s coming up next on your menu? We have a wonderful Cucina Giudea tasting menu that we will serve on Sept. 29 to celebrate Rosh Hashana. I am also planning to cure my own meats, like salami and sausages.
Latest ingredient obsession? What can I say … we are entering white truffle season.
What restaurant do you find yourself going to again and again? Terroni on Beverly Boulevard. I always have the bucatini cacio e pepe. I don’t have to order it. The owner and chef just ask if I want ‘the usual.’
The one piece of kitchen equipment you can’t live without, other than your knives? My truffle slicer.
What chef has most influenced you? I worked for Antonio Carluccio for many years and was amazed by his vast knowledge of ingredients. Giorgio Locatelli influenced me with his technique and skill in Italian cooking. I also learned from Alice Waters and admire her approach and philosophy.
Cecconi’s, 8764 Melrose Ave., West Hollywood, (310) 432-2000. www.cecconiswesthollywood.com.
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