That being said, just because you stay in for New Year’s Eve doesn’t mean the evening should lack any luster that a night on the town would offer.
Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy.
He's also teaming up with the Chicago's most innovative restaurant consulting group, Dine|Amic, to further enlarge his restaurant horizon.
An average night in the restaurant proved to be total mayhem, as 700 to 800 guests came through each night.
Fabio thrived in this high pressure environment and managed to become sous chef by age 16, thanks to the mentoring of Simone Mugnaini, an iconic figure in the Italian restaurant scene.
I think the only reason people say this is because these foods are high priced and out of reach for “everyday” cooking, and that’s why I don’t use them, suggest them, or cook with them. In fact, in a recent poll, over 25,000 people said that Italian was the “best first-date food”, so cook or share some Italian food for a distinguished first date.
Sexy food, to me, is food that will make you look good, that is well presented, and that will certainly please your date.
At age 11 he worked nights at a local bakery (since he was too young to officially join the staff) and held several positions in the restaurant industry during his teenage years.
In 1992, 14-year-old Viviani began working at the Il Pallaio trattoria in Florence, which served Italian comfort food and had a 120-seat cover, becoming sous chef by age 16, mentored by Italian restaurateur Simone Mugnaini.
Fabio moved to Ventura County, California at the age of 27 and now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura Country and Osteria Firenze, a popular Los Angeles Italian eatery.
Also his Newest Chicago, Illinois restaurant is due to open by January 2013.
When Stoioff and Rekhson settled on the Kinzie Street space and started tossing around ideas for an Italian concept, Viviani was the only chef they thought to call — or rather, text-message.