|Jane & Francesco Secchi|
Over the past 10 years, SMU graduate Stefano Secchi has established a name for himself as one of the top rising chef’s in Dallas. As chef de cuisine for his family’s Ferrari’s Italian Villa in Grapevine, chef Stefano not only inspires the menu offerings, but offers hands-on cooking classes, elegant wine dinners and monthly wine tastings. Through special events and evening dining, guests are offered a ‘bird’s eye’ view of his gourmet craft – appealing to a vast range of audiences.
After graduating with honors from the Culinary Institute of America, Hyde Park in 2002, Stefano went on to work in New York City at Felidia for Lidia Bastianich and Becco for Joe Bastianich. He then moved back to Dallas to work with his family at Ferrari’s Italian Villa while he attended SMU. During his time at Ferrari’s in Addison, Stefano was the youngest chef invited to cook at the James Beard House in New York City in 2004 – considered to be quite an honor. He also garnered first place in the Dallas Morning News’ Rising Star Chef competition in the Red Wine Category of 2006. Stefano then went to Los Angeles to work at Nancy Silverton & Mario Batali’s Osteria Mozza, where he was exposed to California’s bountiful produce.
Career Highlights: Nancy Silverton’s Osteria Mozza, Los Angeles, CA - Lydia Bastianich’s Felidia, New York, NY - Joe Bastianich’s Becco, New York, NY - Youngest chef invited to cook at James Beard House-NYC - First place winner-Rising Star Chef Competition 2006
In addition, Stefano is also currently serving as a consultant chef to the first class food at American Airlines while continuing to carve his niche in the restaurant scene in Dallas and maintaining his title of “Most Eligible Bachelor” – Dmagazine, 2003.
At 29 years old, stands the middle child of the Secchi family, Gavin. Most recently engaged as the Head Brewer at a start up called Karbach Brewing Company in Houston, Gavin has just moved home to Texas. He is a graduate of The Siebel Institute of Technology in Chicago and former experiences include: head brewing jobs at Franconia Brewing in McKinney, Rahr and Sons Brewing in Fort Worth, and most recently before moving back to Texas was at Goose Island Beer Company in Chicago. Gavin’s expertise includes German apprenticeships from abroad. When he’s not crafting, he mostly enjoys beers with friends, golf with dad, and laughing at old times with family and friends.
Being the youngest of the three brothers and waking up ready to counter pranks was the normal routine in the Secchi household. “Whether it was being put into a washing machine, or being the one to light the firework, he’s seen it all - these are the things that make the family colorful” says Gianni. But for Gianni, childhood mischief has evolved into creative endeavors. Upon graduation from the University of Kansas in 2011, Gianni has begun to pursue 3D motion graphics. “All those crazy fiery cubes blowing up to turn into logos you may see on TV, those cubes are my passion!” Currently living in Uptown (Dallas), he enjoys cooking, running, and dreaming big! “I was born emptying bowls of pasta on my head at a young age, and still crave our family’s Italian specialty dishes.”
|Pesto & Lizzy Secchi|