Michael Fischetti

By March 1, 2020March 2nd, 2020Featured Chefs

Name:

Michael Fischetti

Social:

Instagram: mike.fischetti

What are some of your favorite Pacific Gourmet products?:

Anson mills rice girls, Pons smoked paprika flakes

Anson mills rice girls
Smoked Sweet Paprika Flakes
Smoked Hot Paprika Flakes

Bio:

After graduating in 2006 from Art Institute of Fort Lauderdale, Florida, he joined forces with Cindy Hutson at Ortanique in Coral Gables, working his way up from Line Cook to Sous Chef, and then on to Chef de Cuisine at Ortanique in Grand Cayman, which won the AAA 5-Star Diamond Award while he was at the helm.

Moving back to Miami, Mike was Chef de Cuisine at Zest and Zest MRKT, a contemporary restaurant, offering an ethnically diverse, and seasonally driven culinary approach embracing global cuisine with nuances of island flavors.

While considering their next step, Mike and his wife fondly remembered a trip they had taken to Napa, and realized the Bay Area would be a great fit for the both of them. With his wife aspiring to further her wine industry career, and Mike’s passion for fresh high-quality ingredients, they chose the East Bay as their new home in January 2018.

Chef Mike brings his unique culinary perspective and flavors to Va de Vi’s well-known international small plates concept.

Why do you enjoy working with Pacific Gourmet?:

Customer service is excellent, always presenting new products and are quick to rectify any issues we may have

Do you have a recipe to share with the PG community?

Parmesan Rice Grits:
4 cups anson mills rice grits
4 cups Parmesan stock (we make this with Parmesan rinds but you can use chicken or vegetable stock)
8 cups milk
1/4# butter
3 cups parmesan (freshly grated)

Bring Parmesan stock, milk and butter to a boil and then whisk in rice grits and reduce to a simmer. Cover pot and simmer for 20 minutes. After 20 minutes whisk the grits together With the Parmesan and season with salt and pepper. Enjoy with meatballs and marinara or some braised short ribs

Bio:

Ronald Andrade is from Ecuador and went to the culinary school there where he acquired knowledge in many styles, including Ecuadorian cuisine while working as a Sous Chef in a well-known restaurant. When he came to New Jersey in 2011, he started his culinary career working for Harvest Restaurants Group and worked his way up to Sous Chef. In May 2018, he had the opportunity to start working at Halifax in Hoboken NJ alongside chef Seadon Shouse, who eventually introduced him to Coast kitchen. Currently, he is an Executive Chef at Timber Cove Resort in Jenner, California.

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