Fabio Viviani, chef, restauranter and charismatic entertainer is a familiar face from Top Chef where he was voted Fan Favorite. He is also becoming a major player in the world of American restaurants, owning spots in California, Chicago and, soon, Miami. In his newest cookbook Fabio’s American Home Kitchen, Fabio offers over 100 recipes for American classic dishes, from Chicago-style deep dish pizza to spaghetti carbonara all with his own Italian flair. The recipes include basic ingredients that can be found in any well-stocked supermarket and are accompanied by stunning photographs and a taste of Fabio’s charm. Between the Covers was lucky enough to ask Fabio a few questions in the midst of his hectic schedule which includes opening a new restaurant and embarking on a book tour. Buon Appetito!
Between the Covers: Readers will relish your newest cookbook, Fabio’s American Home Kitchen, which is a feast for the eyes. What prompted you to put your Italian spin on American recipes?
Fabio Viviani: I’ve been in America for many years now, and I love it and wanted to put my Italian spin on American food. In my new cookbook, I try to keep my Italian heritage by keeping dishes lighter but also incorporating the deliciousness of American food with approachable recipes.
BTC: Your suggested menus are so helpful, as are your ideas for entertaining and make-ahead dishes. What are the five ingredients you think a home pantry should never be without? What is your best tip for saving time in the kitchen?
FV: Five ingredients a home pantry should never be without: olive oil, cold cuts, fresh pasta, eggs, herbs/spices. You can make anything with these ingredients in your pantry! My motto for saving time in the kitchen is always, ‘Keep it simple stupid, keep it stupid simple.’ If a recipe feels very complicated then it’s a problem! Simple recipes will always come out the best.
BTC: Thank you so much for making your recipes incredibly accessible to the home cook and your style so easy and encouraging. Who gave you your love for food and cooking? When did you realize you wanted to be a chef? Did you have any tough teachers or bad experiences that made you want to throw in the apron?
FV: For me it always comes back to my family. When I was eleven, my mom developed a problem with her hands and had to quit her job, so I decided to find a job since there was no money. I ended up working a night job unloading 50-pound bags of flour and baking pies from one in the morning until seven and did that job for two and a half years, which was how I was introduced to the kitchen for the first time. From a very young age I was surrounded by cooking with my family so I knew I loved it, but it wasn’t until I had my first kitchen job that I realized I wanted to be a chef. My grandma was my toughest teacher, probably because I wasn’t always the best student!
BTC: You grew up in Italy - was there much culture shock when you moved to the United States? What do you miss most about living in Italy? Do you get a chance to go return often?
FV: I go back to Italy about twice a year. What I miss most about Italy is the smell. Italy smells different; it smells of fresh cut grass. There are no traffic noises or people screaming, and very little trash around. If you ever find the smell of paradise, you will know you’re in Italy.
BTC: We know all about your hatred of cilantro and your love of Nutella. Any other food favorites or dislikes? What is your number one comfort food? What is your go-to dish for a romantic dinner?
FV: My number one comfort food is pasta, and, of course, a jar of Nutella if it’s available. My go-to dish for a romantic dinner is wine. If you have lots of good wine, the rest will take care of itself.
BTC: As a former contestant on Top Chef and Top Chef All Stars, what’s your take on reality television? Would you do it again?
FV: Reality TV is great exposure and it’s good for your business. However, there are many situations where reality TV does not make you look good and that can be bad for your business. Reality TV should be taken with caution, but I would definitely do it again if the opportunity came up.
BTC: Sienna Tavern Miami is about to open. As you build your restaurant empire, can those of us living in Baltimore hope to see a Fabio restaurant close by in the near future?
FV: Baltimore is a beautiful city and I would love to have a restaurant there one day!