Patrizia Volanti is 27 years old and works at Antica pesa Brooklyn,New York. She was born in Cesena, a little city in the countryside of Emilia Romana, a region in the north center of Italy.
She lived part of her childhood in a beautiful house surrounded by land, with her little brother Stefano and grandmother, Maria, the fantastic woman and cook that transmitted her the passion about food. Since the age of 5 she spent many hours with her picking vegetables, fresh strawberries and fruit directly from the tree,feeding animals and planting new seeds for the next season. She grew up just eating what was available in the farm, and she couldn't be happier to have every Sunday delicious warm hen broth with house made tortellini, that she and her grandma had prepared since the early morning.
At 14 years old she began to study and work to become a chef.
Her first experience was in a big restaurant where she gained coordination and velocity.
At that time,i was going at school and working every weekend,because she always liked to be economically independent from my parents.
During the school years she did several stages in a real good places, like “Acero Rosso” restaurant, pastry shop “Fabbri”, ”Molo 22” restaurant etc. and in some of these restaurants she was later offered a full-time job.
She worked at Molo 22 for three years and there Chef Daniele Succi taught her how to be a chef. She started there like a commis in the starter station and after three years she was chef de partie.
“We were working just fish,extremely fresh and cook in every way,in creative and fusion style”.
It was there where she found her first mentor.
After that, she moved to Milan to work at Joia restaurant, a beautiful one Michelin star vegetarian restaurant.
“Chef Pietro Leemann and his two executive chefs opened my mind and my eyes to a new kind cuisine that I had never experimented with before”.
At 27 years old, Patrizia thinks she’s found her idea of cuisine.
She likes to work with good products from farmers, prefers local food -using seasonal veggies and fruit, loves spices, mostly in dessert, and herbs everywhere.