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Chef’s Kitchen
Each month we bring a guest chef into our Chef’s
Kitchen column to give us tips that elevate their cooking (and hopefully
ours). They also provide a recipe that showcases their tips. Our guest
chef this month is Executive Chef
Walter Pisano of Tulio Ristorante, a longtime Seattle favorite for classic Italian
cuisine, located adjacent to the Hotel Vintage Park. Opened in 1992,
Chef Pisano named the restaurant after his father, John Tulio Pisano.
Entering through antique revolving doors, guests enter a gracious world
where rustic Italian fare comes from the depths of family tradition.
Antique chandeliers, dark wood accents and cozy booths set the scene for
an unforgettable experience. Tulio serves breakfast, lunch and dinner
seven days a week. The menu is updated regularly with fresh, seasonal
ingredients. All baked goods, pastas and desserts are created in-house
every day.
As the son of a New York restaurateur and
part of an East Coast Italian family, there was no other option for
Walter but to follow his heart (and stomach). He has been a wonderful
asset to the Seattle restaurant scene for many years. Among his many honors, Pisano attended the American
Harvest Workshop, an invitation–only culinary event limited to five
chefs each year. Locally, Pisano regularly donates his talents to
charitable causes, from black–tie events to soup kitchens.
Through traditional apprenticeships, Pisano was trained in classical
European cuisine before moving to Seattle, where he helped open The Hunt
Club in the Sorrento Hotel. In 1984, Pisano took a culinary tour of
Europe, immersing himself in Italian and French cuisines. Appointments
that followed included Executive Chef at Bravo Pagliacci,
and Sous Chef at Gerard Relais de Lyon restaurant in Bothell, where he
met superstar Chef Jean–Louis Palladin. Pisano became the first American
to work as sous chef at the prestigious Jean–Louis restaurant at the
Watergate in Washington, D.C.
In 1992, he returned to Seattle to open Tulio Ristorante. In 2002,
Walter took a hiatus to help open another restaurant and traveled
extensively to visit restaurants across the country and throughout
Italy, returning to Tulio in October 2004.
Pasta Perfect
By Executive Chef Walter Pisano
When making your own pasta, it's very important to
let the dough rest before cutting. Without a rest, the dough will not be
firm enough to make good pasta.
Tulio Ristorante
1100 Fifth Ave
Seattle, WA 98101
206-624-5500
www.tulio.com
Click here to
see Executive Chef Walter Pisano's recipe
May 2011
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