A talk with Pino Scalise
How would you describe your culinary philosophy?
I called my last restaurant “The Refiner” to convey my philosophy of working with excellent raw materials. Refining in Italian means completing the last stage of processing a raw material and making it perfect. It is also a term often used when speaking about cheeses, meats, wines, or champagnes.
What is your idea of pleasure?
Pleasure for me is feeling comfortable.
How would you describe yourself in three words?
Tenacious, a perfectionist, and hard-working
