Chef Andrea Cavaliere | Cecconi’s West Hollywood

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.

West Hollywood - Los Angeles, CA

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.

Q & A with Chef Andrea Cavaliere

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

A. 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.

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

A. 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.

Q. What are the dishes on your menu that you’d recommend?

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

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

A. Barolo and Erbaluce.

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

A. 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.

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

A. 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.

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

A. 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.

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

A. 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.

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

A. 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.

Q. Least favorite food trend?

A. French nouveau cuisine -- luckily, it only lasted through the 80s!

Q. 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)

A. 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.

Chef’s Recs | Chef’s Gear

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

A. 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.

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