L'Italo-Americano

THURSDAY, FEBRUARY 4, 2016 www.italoamericano.org 15 L'Italo-Americano Dining with Chef Alex Pilas: a special, Italian, food experience at Eataly A passion for food discovered during college which turned into a first-class career: Alex Pilas's story can be described in few words, however what he has been doing as chef at Eataly is just incredible. Born in South Korea, he grew up in New Jersey where traditional Mediterranean cuisine was a part of the normal everyday fare. Nevertheless, Sunday suppers often featured the classics of Italian-American cuisine like chicken Parmesan, spaghetti, and meatballs. His first job was a part-time shift in a pub, that became soon a full-time one, while going to school at night studying to be a medical technologist or a cytotechnologist. When Alex was offered a position as chef, he realized that this was the calling he was wait- ing for: he left college to take over the kitchen. For eight years later, he kept working in the same pub but it was just a taste of what his professional life would have been. After that, he has been with the Batali & Bastianich Hospitality Group for over 10 years: his first position was as a line cook at Lupa, where he quickly rose up the ranks and became Sous Chef, under Mark Ladner for five years. Then, together with Mario Batali, Lidia and Joe Bastianich, Alex launched "Del Posto" as a Sous Chef and later became the Executive Banquet Chef, responsible of private dining. The successful openings of Eataly New York in August 2010 and Eataly Chicago in December 2013 marked another great achievement for Alex. Tell us about your passion for food and the Italian cuisine. My earliest experience was in the kitchen of my father's restau- rant in Korea. I would watch him make noodles by hand. I was amazed how a single ball of dough through geometric pro- gression would become 64 indi- vidual strands of noodles. Many of my friends were Italian American, so I spent a lot of time at their homes. I was always in the kitchens with their moms, grandmothers or aunts, watching and learning. When I started cooking professionally, it was Italian Cuisine, some authentic, some Italian American. How happened that you joined Eataly? I joined the Eataly Team after 10 years with the Batali & Bastianich Hospitality Group, after learning about the Project from Mario Batali. Do you have a favorite Italian product or recipe to share with us? My favorite product is Gragnano Spaghetti. My favorite recipe is Spaghetti Pomodoro, EVOO, toasted garlic, tomato (canned or fresh cherry tomato in the summer) and basil. Do you prefer traditional recipes or do you like to try new things? Both, which is reflected in my menu. I believe that certain dish- es should not be changed. A new dish is always based on the foun- dations of a traditional recipe or flavor profile. Which is the secret of your cuisine, if you can share any? I believe that it starts with great ingredients which I am very fortunate to have Eataly to pull from. The other is simplicity, let the ingredients speak for them- selves. You are originally from Korea. Can you find any simi- larity with Italy in terms of food and the way people enjoy it? A staple of every Korean meal is Kimchee and banchan. It is meant to be eaten with others which I think is true for the way Italians eat as well. How would you define Italian food in one word? And why? Simplicity. A dish of raw veg- etables, a plain pasta, raw fish, or a grilled piece of meat, all sim- ply prepared can become a Star with the addition of 1 ingredient such as Extra Virgin Olive oil. SERENA PERFETTO Chef Alex Pilas has been working at Eataly since 2013 LIFE PEOPLE MOVIES MUSIC BOOKS

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