Andrea Cavaliere - Cecconi's West Hollywood, Los Angeles - Chef

Andrea Cavaliere, Cecconi’s West Hollywood, Ceccioni’s of London, Italian Food, Chef, Health-conscious, health conscious, Soho House, New York, Slow Food Movement, Local Produce, Santa Monica, Piedmont, Italy, Tuscany, Sicily, France, Provence.

Andrea Cavaliere’s recommendations on where to eat in Los Angeles, New York, London, Italy, and France.

Chef Andrea Cavaliere moved to Los Angeles to open Cecconi’s restaurant in Hollywood, after working at the historic Cecconi’s in London and the Soho House in New York. With Los Angeles being the body conscious city it is, chef Cavaliere took on the task of making Italian food healthy and sliming. Starlets need not worry when ordering, even the most ardent calorie counter will be pleased to know that chef Cavaliere uses fresh California produce and most of his dishes are grilled.

How have you incorporated the Slow Food Movement into your cooking?

Slow food is a philosophy that is dear to my heart and I do it because I love it. It’s not the only way I cook, but I use local ingredients as much as possible. I have to use certain non-slow food ingredients in my cooking, such as imported Aged Balsamic from Italy.

What are the challenges of cooking a seasonal menu?

It’s not much of a challenge in California because California is full of amazing ingredients! It is a wonderful place to cook.

What dish on your menu are you the most excited about?

“Plin” Agnolotti, Ricotta hotcakes, and our pizzas are my favorites.

You’re from Piedmont, do you have a favorite wine from the region?

Barolo & Erbaluce.

If someone were to visit Piedmont, can you recommend the best way to eat and drink like a local?

The best way to eat and drink as a local is to go during Autumn. It’s during the harvest and there are a lot of mushrooms, truffles and great wine. All you have to do is go around regions like Langhe, stop in small villages & eat in their trattorias. It’s very hard to go wrong.

When you came to the states, what surprised you the most about Italian food in the U.S.?

In big cities, the food is more sophisticated and authentic. There is a big difference between Italian food in New York and the rest of the US. When Italians immigrated to the US in the 1900’s, they changed traditional Italian food with additions like chicken parmigiana, Alfredo sauce, spaghetti & meatballs. In Italy, we don’t have these dishes. We also never eat chicken on our pizza, and marinara in Italy is only meant for seafood dishes.

What American food or drink have you had a difficult time embracing?

Overall, it’s been the heaviness and the fat content. Everything is more. Ingredients that are amazing separately aren’t necessarily good when they are combined.

The stereotype of Hollywood folks is that they order sauces on the side, food steamed, grilled, no butter. Please share how you've tailored your menu to accommodate this clientele and still honor Italian cuisine?

Most of our dishes are from the wood oven or the grill, so they are not heavy. It is a health conscious & balanced menu overall so luckily we didn’t need to tailor items too much.

What city, country or region is most exciting to you to travel to for eating and drinking?

New York is the best city in America, but the south of Europe (Spain, France, Italy) is definitely the best region.

And where do you recommend people visit?

In France: Provence and in Italy: Piedmont, Tuscany, Sicily.

What dish or food do you find yourself craving most?

To be honest, I don’t really crave anything all the time. I go through phases. For a few months, I want to eat the same thing over and over. First it was pizza, then steak, then bean soup (everywhere I went, I wanted to eat bean soup!), now it’s grilled octopus.

Who does Italian well in Southern California?

I heard San Francisco has top notch Italian restaurants. In Los Angeles, besides Cecconi’s, it’s Mozza, Angelini Osteria, and Terroni.

What's the least “chefy” thing you like to eat?

My wife’s soup. I cook the same way I do at the restaurant although I wouldn’t necessarily make a truffle jus every night at home.

What’s the most weird “chefy” thing you like?

Bone marrow and veal brain. Although veal brain is something I would never eat at a restaurant. It would have to be cooked by me or someone in my family.

Which chefs do you think are pushing the boundaries creatively and in what way?

Michael Cimarusti from Providence on Melrose. I respect him. He uses a creative combination of ingredients, sometimes shocking, but he still uses great ingredients and stays true to his roots.

Least favorite food trend?

French nouveau cuisine. Luckily, it only lasted through the 80s!

Has there been a meal you ate recently, outside of your own restaurant and home, that made you pause with awe? (In a good or bad way)

In Brazil, I had this beef dish which was cooked on a spit and I was incredibly impressed. It was the best beef I ever had.

Favorite off the beaten track place to eat, that you’d be excited to take an adventurous eater in LA?

The Hump in Santa Monica. It is in such a weird place – beautiful but in the middle of the Santa Monica airport! You can try an array of interesting and unusual food there.

What restaurants do you miss the most in New York City?

I actually miss a bar the most – the Stanton Social. I also miss Blue Ribbon.

Same for London?

Rivington Grill because it was my local hangout with very good food. A Japanese restaurant called Roka, and Cecconi’s Mayfair.

If someone is visiting LA, where should they go for a local experience?

I think Spago is the place. It is Californian food in Beverly Hills and celebrities love it. It is an institution and represents a lot of what Hollywood has been and what Hollywood has done. With all of the deals that have been made there, it has true Los Angeles history!

What’s else would you’d like us know about you, your restaurant, or your food philosophy?

Cecconi’s is my food and my philosophy. I aim to cook honest, simple, fresh, and delicious food in a beautiful environment. The design of the restaurant is beautiful so people expect it to be fine dining, but it is not. Cecconi’s has a great vibe and a wonderful atmosphere. It is busy and fun. Any time of day, any day of the week you will have an enjoyable experience. It’s a place you can enjoy delicious food cooked by Italian people using Californian ingredients.

Love your apron, is it from Denny’s in the UK?

I love Denny’s and I used to get all of my aprons and knives there. Now my aprons come from our linen company, Yee Yuen Linen Company.

WHO

Executive Chef of the West Hollywood branch of Cecconi’s London.

WHY

Chef Cavaliere produces health-conscious Italian food.