{"id":2612,"date":"2016-02-24T07:43:59","date_gmt":"2016-02-24T15:43:59","guid":{"rendered":"https:\/\/catalinaop.com\/?p=2612"},"modified":"2016-02-24T07:43:59","modified_gmt":"2016-02-24T15:43:59","slug":"meet-the-chef-antonio-friscia","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/meet-the-chef-antonio-friscia\/","title":{"rendered":"Meet the Chef: Antonio Friscia"},"content":{"rendered":"

Instagram<\/strong>: @antoniofriscia\"Chef<\/a><\/p>\n

Age<\/strong>: 49<\/p>\n

Restaurant(s): <\/strong>Fireside by The Patio<\/a><\/p>\n

One of San Diego\u2019s most beloved and highly-regarded chefs, Antonio Friscia has more than 25 years of restaurant experience. He has been chef-partner at several local high-profile projects including the acclaimed Stingaree Nightclub & Guest House, Gaijin Noodle & Sake House, Campine: A Culinary & Cocktail Conspiracy, Don Chido and Rustic Root. Under his own Legal\u00a0Restaurants brand, he now oversees all operations at Fireside by The Patio (open March 2016), the new globally inspired woodfire and charcoal-driven concept owned by The Patio Group.<\/p>\n

Friscia’s culinary training began at an early age while working for his family at the fish market in San Francisco\u2019s celebrated North Beach Italian community. Since then he has drawn creative inspiration from his world travels, elevating his craft to deliver a complete sensory experience for his restaurants. While each endeavor highlights a unique expression of his culinary savvy, Friscia’s true passion lies in working alongside his comrades in a way that allows each to evolve beyond the walls of their respective restaurants to bring the best of their offerings to guests.<\/p>\n

Q: Why did you become a chef?<\/strong><\/p>\n

A:\u00a0I\u00a0love food and taking care of people!\u00a0And\u00a0I\u2019m hungry most of the day.<\/p>\n

Q: What is your signature dish?<\/strong><\/p>\n

A: Depends on the weather\u2026 but\u00a0I\u00a0love using tuna belly, white truffles and uni.<\/p>\n

Q: Where do you get your culinary inspiration?<\/strong><\/p>\n

A:\u00a0Seasonal change, traveling, eating, reading and dreaming\u2026 it\u2019s endless.<\/p>\n

Q: Top three favorite restaurants in San Diego?<\/strong><\/p>\n

A: Ken Sushi Workshop, Thai Papaya (Sab-e-lee), Buona Forchetta<\/p>\n

Q:\u00a0 What do you cook when you\u2019re at home?<\/strong><\/p>\n

A: Breakfast for my boys, sukiyaki on\u00a0Sunday.<\/p>\n

Q: Go-to comfort food?<\/strong><\/p>\n

A: Pasta al Pomodoro e basilico + parmigiano reggiano<\/p>\n

Q: Chocolate or vanilla?<\/strong><\/p>\n

A: Coconut.<\/p>\n

Q: Top five favorite ingredients to cook with?\u00a0<\/strong><\/p>\n

A: Fresh local fish, green garlic, semolina (pasta), organic vegetables & good olive oil.<\/p>\n

Q: Go-to kitchen tool?<\/strong><\/p>\n

A: I guess my go-to kitchen tool would be my kitchen knife. Sorry, I’m old school.<\/p>\n

Q: Biggest cooking-related pet peeve?<\/strong><\/p>\n

A: Cold plate with hot food!\u00a0Hot plate with cold food!<\/p>\n

Q: What food trend do you wish would go away?<\/strong><\/p>\n

A: Foam.<\/p>\n

Q: Culinary school. Required to be a good chef?<\/strong><\/p>\n

A: Nope! Business or Psychology degree would be more practical.<\/p>\n

Q: Any advice for aspiring chefs?<\/strong><\/p>\n

A: Work organized and clean. Love what you do or please don\u2019t do it.<\/p>\n

Q: If Hollywood made a chef movie about your life, who would play you?<\/strong><\/p>\n

A: Seth Rogan.<\/p>\n

Q: Something people would be surprised to learn about you?<\/strong><\/p>\n

A: I practice hot yoga.<\/p>\n

\"Chef<\/a>

Chef Antonio Friscia (right) with Catalina Offshore’s Tommy Gomes and Chef Fern Tran, a longtime player on Friscia’s trusted culinary team.<\/p><\/div>\n

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Instagram: @antoniofriscia Age: 49 Restaurant(s): Fireside by The Patio One of San Diego\u2019s most beloved and highly-regarded chefs, Antonio Friscia has more than 25 years of restaurant experience. He has been chef-partner at several local high-profile projects including the acclaimed Stingaree Nightclub & Guest House, Gaijin Noodle & Sake House, Campine: A Culinary & Cocktail […]<\/p>\n","protected":false},"author":15442,"featured_media":2615,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,37],"tags":[],"class_list":["post-2612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dock-to-dish","category-meet-the-chef"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/2612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=2612"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/2612\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=2612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=2612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=2612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}