In the quiet town of Chester, Connecticut, in a former bank building on Main Street, Chef-Owner Joel Gargano--who trained under Jonathan Benno at Lincoln Ristorante in New York City--is turning out sublime and refined spins on classic Italian cuisine at his Grano Arso.
In the quiet town of Chester, Connecticut, in a former bank building on Main Street, Chef-Owner Joel Gargano--who trained under Jonathan Benno at Lincoln Ristorante in New York City--is turning out sublime and refined spins on classic Italian cuisine at his Grano Arso. Andrew recently (and accidentally) braved a ""snow squall"" to dine at the restaurant and interview Joel. The chef has a compelling story--the son of a baker who found his calling in the pro kitchen and developed his skills and early repertoire--of all places--cheffing for a corporate cafeteria for five years. After his time in New York City, including a teaching stint at the Institute of Culinary Education, he returned to his home state and rolled the dice, raising the money to open Grano Arso. Fourteen months in, the restaurant is a smash success and Joel shares the stories, and lessons learned so far with refreshing honesty. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!
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