Check Out Giuseppe Gentile’s Story

Today we’d like to introduce you to Giuseppe Gentile

Hi Giuseppe, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
It all started from playing along w my mom in the kitchen , in the field, w our animals , everything that I ate was connected to something I either helped plant, fed, cured, worked on and I just started mixing and cooking those ingredients, trying something new or redoing something that my mom made but w a twist.. I went mushrooms hunting w my father then we cooked it we ate it together we talked about it and I always thought what that mushrooms can become, Ravioli, w fish, soup, and it all grew to where I’m today, working and doing what I love everyday, keeping those memories alive as each plate say something about what it meant for me ..
It’s been though
It’s hard
It’s been rewarding
The feeling of a customer leaving happy or coming back
It’s all we push for

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It never is …
The worst part is parting every now and then w people you work for many hours, weeks, years .. you know them, you call them family, you have fun w them and then change job, change city, you have to restart
Start from zero somewhere new
Where everyone is new
Everything is new and different
And adapt to the change
Make your way into that kitchen
Build your team around
.. sometimes many hours go by and you are still working and you are missing your son’s birthday or a family event or miss Christmas or any holiday..that hurts the most!
And I have been blessed to have found always people that loves me around in any situation and support me anytime but this job from stress to not much sleep and hands on hard work really gets to u on a daily basis

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
It’s all about cooking?? I have to say no! My job, our chefs jobs it’s also be a model for many youngster, it’s being a friend, it’s a teacher, it’s a lot more then put tomato in a pan, it’s being there w them sweat and hurt
And guide them, show them
There are some that just scream orders
Some that do the practical job
Some that see things differently
But I try my best to be their chef, friend, and support them

Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Risk means you tried and I remember was 2009 when I was only 29 and decided to open my own place .. it meant cleaning your bank account, it meant you couldn’t go in vacation or Italy or anywhere and betting all on the restaurant that now it’s your life… we have been open 11years until covid happened and those where the most intense and rewarding days of my life, creating something where locals would come almost everyday and knows you..
Risking The American dream
I left my house at 24 leaving all my family all my things to come and see
USA and been here since..
It’s always been hard

Contact Info:

• Instagram: Chefgiuseppe80