A warm HELLO from chef valenti...HERE'S A LITTLE BIT ABOUT ME
...I was born and raised in Lombardy and I still have a profound love and connection to my Italian motherland although I have resided in Marin County for over 30 years, and so I have also developed a deep relationship with the local land, its products and its people. So it became second nature for me to connect these two magnificent lands through my cooking, and to connect their cultures and traditions through my restaurant.
I have dedicated my life to learning the art of cooking: culinary school, apprenticeships, working in many Michelin stars studded restaurants, but most importantly books, notes and my own observations. I have worked with some of the best chefs in the world: Gualtiero Marchesi, Gaston Lenotre, Gianfranco Vissani, Michel Rostang just to name a few, and although they all have contributed to my culinary expertise, what matters the most to me is a saying I've been carrying with me through my career: "a chef is only as good as the last dish he served". And so, day in day out, for the last twelve years, you have seen me behind my stoves, every day, still cooking like it could be my last dish. Salute.
I have dedicated my life to learning the art of cooking: culinary school, apprenticeships, working in many Michelin stars studded restaurants, but most importantly books, notes and my own observations. I have worked with some of the best chefs in the world: Gualtiero Marchesi, Gaston Lenotre, Gianfranco Vissani, Michel Rostang just to name a few, and although they all have contributed to my culinary expertise, what matters the most to me is a saying I've been carrying with me through my career: "a chef is only as good as the last dish he served". And so, day in day out, for the last twelve years, you have seen me behind my stoves, every day, still cooking like it could be my last dish. Salute.
