Miami

April 17, 2011

Interview with Giorgio Rapicavoli Executive Chef at 660 at The Angler’s

Everything about 660 at The Anglers appeals to me, the ambiance, the design, the friendliness of the staff and of course the food. Giorgio Rapicavoli is the executive chef at 660 at The Anglers and as innovative and fun as some of his menu items are so is he. Giorgio seems to be a mirror image of his creations, full of expression, dynamic and memorable. The handful of times I’ve eaten at 660 Rapicavoli always seems to surprise us with something new that makes our dining experience fun. Eating at 660 is fun; a simple little word with a simple little meaning, but really, when was the last time you had fun eating? There is that certain je ne sais quois, that you can’t quite put your finger on about 660 it may be the outdoor patio setting or the overall relaxed calm of The Anglers whatever that mystical veil is Chef Rapicavoli brings it full circle with his very unique and endearing style of cheffage. We peel the onion back a few layers and gain some insight into the man behind the line at 660 at The Angler’s as this week’s Chef in the Spotlight, Giorgio Rapicavoli

 

South Florida Food and Wine: Where do you get your culinary inspiration?
Giorgio Rapicavoli: I get my culinary inspiration from my memories; Whether it be picking zucchini blossoms, eating my grandmother’s family meals or the late-night bacon cheeseburger, I’m constantly being inspired by the impression food leaves on me.

South Florida Food and Wine: When did you realize that cooking was your passion?
Giorgio Rapicavoli: I can’t actually say there was a time I realized I wanted to be a chef; It’s all I have ever known or wanted to do. Food has been my one true passion and form of self-expression my entire life.

South Florida Food and Wine: What is your favorite item on your menu?
Giorgio Rapicavoli: My favorite item on the menu is our Pasta Carbonara. We make the pasta fresh in-house and cut it by hand. Then we add lots of Parmigiano Reggiano, Applewood Smoked Bacon and Black Truffle. Next we top it with toasted Panko breadcrumbs for texture. It’s my version of Italian comfort food.

South Florida Food and Wine: What is your favorite dish to make at home?
Giorgio Rapicavoli: At home I enjoy making breakfast. I’m never really home at the time when most people get to cook. Eggs, bacon, hash browns, pancakes, the works! I also like making French Toast with melted ice cream (cream, sugar, milk and vanilla all in one!)

South Florida Food and Wine: It’s your last day on earth, what would your final meal be?
Giorgio Rapicavoli: Handmade tagliatelle with butter and Parmigiano Reggiano

South Florida Food and Wine: Who is the one person you would love to cook with and why?
Giorgio Rapicavoli: I’d love to cook with Thomas Keller. The French Laundry cookbook basically changed everything I ever thought about dining. But we’d be cooking in the Ad Hoc kitchen not at The French Laundry.

South Florida Food and Wine: What is your one guilty pleasure food?
Giorgio Rapicavoli: Eating never causes me guilt.

South Florida Food and Wine: What was the last restaurant you ate at?
Giorgio Rapicavoli: Mr. Taco…It’s a hole in the wall taqueria in North Beach. They’re from Chicago and it’s the first one they opened in Florida. Best beef tongue tacos ever.

South Florida Food and Wine: Who would you most like to cook for? And why?
Giorgio Rapicavoli: I would like to cook for my late grandfather; he passed away before I was able to actually reach the stovetop and he’s the one person on earth I want to taste my food that can’t.

South Florida Food and Wine: It’s your day off, what do you do for fun?
Giorgio Rapicavoli: I usually spend the first half of my day off lounging at home, DJing, or working on some stencil art. The second half is usually spent at my mom’s house so I can spend time with my family… and eat her food.

660 at The Angler’s
660 Washington Avenue Miami Beach, FL 33139

Click here to read previous Spotlight interviews


View Larger Map







 
 

 
Chateau Margene

Family Roots Run Deep in the Paso Robles CAB Collective

The Paso Robles CAB Collective celebrates family roots that run through member wineries. In many cases, multiple generations work together to create exceptional, age-worthy Bordealais wines that are highly coveted. It is this...
by SFLFoodandWine Editor
0

 
 
lobsterfest

Key West Lobsterfest 2017

Calling all lobster lovers! Florida lobsters take the spotlight during Key West Lobsterfest 2017, Thursday through Sunday, August 10th-13th.  Key West Lobsterfest kicks off the Florida Keys lobster season with a host of event...
by SFLFoodandWine Editor
0

 
 
Jordan Chef’s Reserve Caviar by Tsar Nicoulai

Jordan Winery Debuts Its First California Caviar

The luxurious taste of caviar has been a part of Jordan Vineyard & Winery’s elegant hospitality for decades, and the French-inspired wine producer’s connection to this culinary delicacy reaches new heights this month with...
by SFLFoodandWine Editor
0

 

 
Taste History Culinary Tours

Summer Schedule Announced for Taste History Culinary Tour in Palm Beach County

Taste History Culinary Tours of Palm Beach County has listed its summer tour schedule for 2017. The Taste History Culinary Tour is four-hours and a combination of bus riding and 4 to 6 blocks of walking. Three to four eateries ...
by SFLFoodandWine Editor
1

 



0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>