Beaux Séjours: Chef, you’re celebrating 20 years on television, with 13 cookbooks and extensive travels sharing your culinary wisdom. That’s a lot of hard work! What continues to fuel your passion?
Chef Stellino: It gives me great pleasure to share my knowledge with the world. I love breaking down cooking into simple concepts of action and reaction so that anyone can grasp it, then make it their own—not just follow someone else’s recipe. Knowing I’ve touched millions of people and explained how ingredients come together to create harmony in a dish—that’s my passion.
Beaux Séjours: Not all olive oils are created equal. What do you look for in a fine oil?
Chef Stellino: There are so many wonderful olive oils. I use about six different types, depending on the dish, because heavier oils can sometimes overpower flavors. A light extra virgin is perfect for dipping with bread, while robust extra virgin oils shine over uncooked foods and salads. My personal favorite, though, is my uncle’s olive oil—it’s simply the best for tasting.
Beaux Séjours: Today’s families are always on the go. What would you recommend for a quick and healthful dinner together?
Chef Stellino: Salads are perfect, especially in warm weather. But don’t just use plain lettuce—try a mix of flavorful greens like radicchio and arugula, plus fresh herbs. Add cheese and bacon, then dress it with extra virgin olive oil and balsamic vinegar. It’s delicious, satisfying, and easily digested.
Beaux Séjours: For new cooks, choosing the right ingredients can feel daunting. Any advice?
Chef Stellino: Absolutely. You will make mistakes—anything can go wrong. But every mistake is an opportunity. Adjust the recipe, change direction, and make it your own. Cooking is a journey.
Beaux Séjours: To me, Italian food is comfort. What are a few of your favorite comfort foods?
Chef Stellino: Pasta, risotto, and pizza are always at the top of my list. In winter, I love stews—they make me smile! Veal and pork are my favorites. And soups like minestrone, pasta e fagioli, and bread soup—these warm the soul.
Beaux Séjours: Your menus are like symphonies to the palate. What kind of menu would you create for friends and family?
Chef Stellino: I’m a seasonal cook, so I don’t know until I visit the market that day. My friends often say, “You have nothing in the fridge!”—but that’s because I shop fresh. Inspiration comes from the best ingredients available, and that’s the foundation of every great meal.
Beaux Séjours: You’re known as a perfectionist, both in the kitchen and beyond. What advice would you give young people entering the culinary field?
Chef Stellino: First, do an internship before investing so much time and money in this very demanding profession. Experience the rhythm of a restaurant, from food prep to customer service. Then decide if it’s the right path. And remember, there are many other careers in food—developing recipes, private dining, catering, and more.
Beaux Séjours: Your Cooking with Friends series looked like so much fun! What was that experience like?
Chef Stellino: Every chef has a unique imprint on cooking, but when two chefs come together to share their love of food, it’s magic. Working side by side, moving naturally in the kitchen—that was special. It was one of the highlights of my career, and I’m grateful for it.
Beaux Séjours: You’re also known as a great storyteller. Is that your Italian heritage shining through?
Chef Stellino: Ah, yes—Italians can’t keep quiet! Everyone has a story to tell. If you go to my Facebook page, you’ll see a short video of me and friends at Emilio’s Ballato in NYC, the city’s oldest restaurant. You’ll see how stories evolve over dinner—it’s wonderful.
Beaux Séjours: When you’re not working, how do you relax?
Chef Stellino: I love designing clothes. I’m meticulous with measurements—I want my suits to feel so perfect I could sleep in them. I sketch the designs, send them to my tailor, and wear them right away to ensure comfort. I love color and prints, and you can see some of my designs on Pinterest. If not for cooking, I’d probably be in fashion design!
Beaux Séjours: If you could dine with one historical figure, who would it be?
Chef Stellino: Camillo Benso di Cavour, who unified Italy. I’d love to share a glass of wine with him and ask, “What were you thinking? How did you conceive such an idea?” Fascinating!
Beaux Séjours: Lastly, for readers who may not know—your career spans so much more than television.
Chef Stellino: Yes, I’ve been blessed. I’ve created multiple television series, written 12 cookbooks, and my shows air on public television across the United States. They’re also syndicated throughout Latin America, Eastern Europe, South Africa, and the Middle East. Sharing my love of food with people worldwide has been the honor of my life.
