Saverio Stassi: A Biography
There are people who see food as simply food. Saverio Stassi, the Executive Chef at Pat’e Palo, sees theculinary world as pure art.
This passion Stassi has towards the gastronomic world starts at a very young age. Born (1977) and raised in the Latin-American country of Venezuela, gastronomy marvels him to the extent that in 1995 he applies to a Chinese Kitchen cooking course, given by assessor Ana Maria Dryer of the Cultural Chinese Center at the time. Despite him being the youngest of the course, Stassi remembers how he definitely was the most enthusiastic. And that is how his culinary timeline begins.
In 1997 Stassi decides to work at the Restaurant Emeritus in Venezuela, where Sir Jean Francois Bodin gave him his first opportunity to discover the in depth arts of cooking. However, Stassi was hungry for knowledge; he kept trying to reach a certain goal — that of becoming an international chef. His dream was to work in France.
In 1999 he wins first place in the cooking competition “Meilleur Jeune Commis Rôtisseur”. With this win, Venezuela was able to compete in the 24th final of the “Internationale du Concours de Meilleur Jeune Commis” in 2000, where he won in fourth position. Chasing his dreams, Stassi decided to work in France as an intern in an abundance of restaurants such as Le Menestrels (1996-1997), Le Desirier (1998), Pavillon Le Quere (1998-1999), and the Michelle Rostang (1999-2000). With the experience he gained whilst working in these French kitchens, Stassi decides to return to Venezuela and became in the Executive Chef at the Teconte.
In 2004, Saverio Stassi moves to the Dominican Republic and becomes the Executive Chef of Pat’e Palo.
In 2006 he wins the 7mo Concurso Gastronómico de Carne Americana in Mexico in the area of Nutrition.
Saverio’s personal motivating people in the culinary world are Alain Ducasse and Thomas Keller. He has taken various cooking courses — his passion never ends. In 2005 he takes an antipasti and tapas course by Chef Antonio de la Rosa in Italy. In 2006 he departs to San Francisco in order to master in the Vietnamese, Thai, Spanish and LatinAmerican culinary influences at the Culinary Institute of America. In 2007 he follows his idol’s footsteps — taking Alain Ducasse’s courses in Paris of Mediterranean influences by chef Phillipe Gollino. In 2008 he goes to the city that never sleeps, New York, and visits the Spicy Market in order to learn from Chef Jean Georges.
In 2009, Stassi journeys to Bresia, Italy, at the Castialimenti School to study about Creative Culinary Arts and Traditional Desserts and Pastries. Stassi is considered to being a master at Foie Gras.
All the dishes on the menu display a background of culinary knowledge — Stassi’s view on the culinary world.