What’s the last great dish you ate?
“Rack of Colorado lamb, fresh Mediterranean herbs, baked onions and potatoes, and lemon zest all prepared with the freshest quality ingredients by Chef Sergio Chierego at Casa Don Alfonso.”
What’s the most underrated spice or condiment?
“The right amount of salt can do so much for a dish. It brings out the natural flavor profile, balances, brightens and brings the dish together. Remember, you can always add salt but you can’t take away.”
What’s the most exciting thing on your menu?
“Inari sushi rice stuffed in seasoned aburaage tofu pouches with wakame, sesame, crab and a chili kewpie. Guests get excited about this, as it’s so simple, tasteful and interesting.”
Who is your food icon?
“My dad! I admire him as he taught me so many life lessons, not just about cuisine but how to run a successful business. Growing up, he created meals for our family of five on a budget of $5 a day.”
What’s your best advice for chefs, especially women?
“My advice for other chefs is to hold the team and yourself accountable, drive consistency and processes. Believe in oneself, and stand up for what you believe in! When you have a moment of failure, adapt, overcome and move forward.”
What’s the biggest lesson you’ve learned from leading a kitchen?
“To have key players in the right positions. Strong, clear communication creates a high performing team, builds trust and drives results. Most importantly leave your ego at the door.”
What is one word that you would use to describe your style of cooking?