How to Make Pasta Like a Michelin Star Chef with Stefano Secchi

Katie sits down with her friend and acclaimed Italian chef Stefano Secchi, owner of New York City’s Rezdora and Massara restaurants, to talk about his journey of growing up in his family’s Italian restaurant in Texas to training in world-famous restaurants in Italy. It was his hard work and dedication that has earned him multiple Michelin stars as well as a three star review from the New York Times. Stefano shares the secrets behind making boxed pasta taste restaurant-worthy at home, the key to mastering cacio e pepe, and even a clever pizza trick that sneaks in extra veggies for his kids, all while giving us a peek into the passion and hard work that shaped his culinary path. 00:00 Meet Chef Stefano 00:38 Amaro Couple Banter 02:17 Rezdora Home Life 03:26 Awards And Work 04:03 Early Kitchen Roots 06:04 CIA And New York 08:10 Banking To Kitchens 09:07 Italy Apprenticeship 12:16 Texas Italy Summers 13:56 Barbecue And Simplicity 15:15 Upgrade Dry Pasta 17:16 Salt Water Mantecatura 19:31 Butter Or Olive Oil 19:49 Nonnas and Simplicity 20:19 Cacio e Pepe Secrets 22:31 Pasta Mistakes at Home 23:18 Comfort Food Memories 24:41 Best NYC Pizza Spots 26:21 Feeding Kids Pizza Tricks 27:34 Rapid Fire Food Qs 30:28 Day Off Eating Adventures 31:41 Dad Cooking Legacy 33:12 Chinatown Farewell Plans Connect with Katie Lee Biegel: IG:   / katieleebiegel     / allonthetableofficial   TikTok:   / katieleebiegel     / allonthetableofficial   Newsletter: https://katieleekitchen.substack.com/ Recent recipes: https://katieleekitchen.com/ Current favorite finds: https://shopmy.us/shop/katieleebiegel Listen for free on Spotify: https://open.spotify.com/show/0J0AUWb... Listen for free on Apple Podcasts: https://podcasts.apple.com/us/podcast... Connect with Stefano Secchi: IG:   / stefano_secchi     / rezdoranyc     / massaranyc   Website: https://www.rezdora.nyc/who-we-are/