Darwin Monsalve

Without a doubt, the dish everyone is talking about is the Short Ribs Pappardelle: Dry-rubbed beef short ribs, slow-smoked over charcoal for 6 hours until meltingly tender. Served over homemade fresh pappardelle in a rich ragù of San Marzano tomatoes, shallot and garlic soffritto, deglazed with red wine. Finished with fresh baby arugula and freshly grated Parmigiano Reggiano. Rusticity and elegance in a single plate.

My inspiration does not stem from a family tradition. I have no ancestors who have previously worked in the kitchen. I am, quite literally, the first person in three generations to embrace this profession as my life's work. This motivation arises from a need to preserve classic cuisine a style in which every ingredient is utilized appropriately, maximizing its inherent properties to create dishes that transport us back to our roots.

I would invest in traveling and exploring every corner of Italy. Learning recipes, culinary preparations and food cultivation techniques from the farmers, cooks, and homemakers of the small villages. I will aim to enrich my cultural and gastronomic knowledge, reconnecting each person with their childhood, a loved one, or a cherished memory through a dish and dining experience.