How 3 New Michelin Star Restaurants Evolved Over a Year
"Caruso’s, Chef Massimo FalsiniSince day one, in Caruso’s, we wanted to express the richness of the American Riviera’s landscape through the menu and have Mother Nature be the protagonist in the dining experience. My Southern Italian background mostly comes to life in the development process. It is the lens through which I discover ingredients and begin the transformation from idea to dish. The goal is to support the community, creating experiences in harmony with the land and the Ocean; have the guest feel the uniqueness in a dish, “where California’s incredible topography meets the Pacific Ocean and the Sky.” First rule of a successful chef, “learn something every day, teach something every day.” The biggest lesson we learned during the pandemic is that sustainability is the new immunity. The power of Mother Nature over us has never been more apparent and humbled us as well as made us question our choice in life. The Pandemic reminded us how important it is to be together and what it means to nourish your body and others as an act of Love. With the support of ownership, we provided over 100,000 meals to communities in need. I felt, during those days, that these meals were the best food I ever displayed on a plate. This year I had the opportunity to meet Chef Shibani Mone who works with me in the kitchen and heavily influences our R&D process. Her sweet personality and her talent were instrumental in the development of some of our greatest dishes; my approach to food evolved in the past few years to be more collaborative and diverse." - Edward Barsamian
