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You are here » HomeDiningMeet Our New Chefs → Beppe Galazzi

Chef Staff Interview - Beppe Galazzi

1. Where were you born?

Ferrara, Italy.  I lived there until I was 18.

2. Did you always know you wanted to be a chef?

My grandfather was a chef, and he taught me a lot as a child.  Since it has always been a passion of mine, I started culinary school at the age of 14.

3. What was your first kitchen job?

I worked in the kitchen for a nonprofit business while I was at university.  I worked there during the summer to help pay for my university classes.

4. Who do you consider to be your most influential culinary mentor/teacher?

When I was in culinary school between the ages of 14 and 18, I had a remarkable teacher who was also an artist.  He was a little crazy and fun, and he taught me that culinary arts can be just that—art.

5. What is the oddest ingredient or meal you have ever had?

When I was working on my thesis in Venezuela, I had capybara—a form of game meat.  The animal is something halfway between a hog and a rat.  It was pretty good!

6. Have you ever cooked for someone famous?

Yes, when I was in school, I cooked for Pope Giovanni.

7. Do you cook at home? What do you have in your refrigerator?

I always cook for my wife and my baby. I like to keep organic ingredients to feed my baby. My wife and I grow vegetables in our backyard too.

8. Any memorable kitchen disasters?

Not any that I can remember.

9. Speaking of disasters…what beverage or cocktail do you like to unwind with?

I love Italian red wines. My favorite to unwind with would be Sangiovese.

10. What is your favorite dessert?

Since I spent 5 years at University in Bologna, I love to make homemade pastas.

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