Day: June 29, 2023

In the realm of gastronomy, where creativity and flavor collide, one individual stands at the forefront, orchestrating a symphony of taste sensations that leave diners in awe. Giuseppe Pezzella – armed with a passion for culinary excellence from a young age, and an unwavering dedication to their craft, is the mastermind behind the delectable dishes that grace Osteria La Baia in the heart of Midtown Manhattan.

La Baia opened its doors a year ago, delivering the spirit of Italy through authentic dishes and their bright and airy space. In the fall, the restaurant plans to add a bit more spice to the traditional dining experience. On weekends, dinners will turn to parties with live music and DJs. For those who can’t wait to experience the ultimate fusion of authentic Italian cuisine with a bit of party vibes, we’re even willing to share their address- La Baia is located at 129 West 52nd Street, New York, NY 10019.

The story of young Giuseppe:

You became interested in culinary arts at quite a young age, what inspired you then that led you to become a chef? Was culture and growing up in Naples a big part of it?

So of course, I come from South of Italy and food is the embodiment of our culture. Especially Napoli, where I come from, the Amalfi Coast. Everything started when I was young, traditionally from my grandparents. Every week my family would get together, and the house would be like a buffet, especially on Sundays. You know, I think all the people from the South have this deep culture rooted in family, so that’s where my love for food started. Later, I decided to start culinary school in Naples. I was 14 years old, and at that same time I started to work as well. This was when I started to really do my first thing in the kitchen. I would say my career already started by the time I was 17.

How would you describe your cooking style or philosophy?

I can describe my cooking philosophy in simple words, just simple food, simple ingredients. Main ingredients should be the most prominent in the dish. Although, I do different cuisines. I started with a Michelin Star restaurant, so I combine fine dining with good base of traditional Italian food. That’s helped me a lot. Because sometimes when I create my menu, I start from my base, which comes from my culture, from South Italy. My go to is fine dining with a little touch of modern cuisine, without going to extremes.

What La Baia is about:

What inspires you when creating new dishes or menus and what was the process like for creating the full menu for La Baia?

A year before I create a menu, I go deeply into the culture of the city where I am. Each city requires a different menu, different style, especially United States and Dubai. Because each city they have different palate, different flavor. Italian cuisine is so simple. People don’t feel anything else because it’s just like three different ingredients, and that is the dish. When we go out of Italy, you have challenges finding the right produce and ingredients. So that’s the main problem for us for chefs. For example, finding good tomatoes, and here in the US, it’s a challenge finding a real tomato. Same thing with clams, prawns, shrimps. They’re completely different from Europe. It was a bit challenging to create a menu here. We are still going to search for good products. Recently, I went to the Bronx, to see the fish market, I went to choose the fish for the buyer. That’s where we start- from the ingredients and knowing where to find them in each city.

Do you guys import from Italy?

Oh yes. We import burrata, and of course, mozzarella for sale from. We are also starting to import some vegetables, tomatoes, zucchini, eggplant. We look at what is offered on the market and select the best quality. The first thing we chose to do in this restaurant, is to put the ingredients on top of the list.

You’ve worked around the world, and we spoke about Dubai a little bit, what place had the most impact on your culinary style?

I’ve been around the world for the last 10 years, but the city that left something on me is Tokyo. For six months I was in Tokyo, and that was special because I got to experience a different culture. Japanese philosophy, from ingredients to how to manage the seafood, how to work in the kitchen. The culinary world of Japan- is something beautiful. But each city for me is something where I learn, something take and put in my luggage, and now I have brought all this experience to the tables at La Baia.

Can you share some of your favorite ingredients to work with and why you enjoy using them?

Seafood is one of the main ingredients I always use in my menu. Because in Napoli we work so much with seafood. Especially fresh tuna, amberjack, and shrimps.

What techniques or cooking methods do you frequently employ in your dishes?

This always depends on the concept, but I enjoy mixing techniques, without abandoning the flavor. For La Baia, I use less techniques on the plates itself, and focus more on the flavor. Flavor is what I focus on most.

Have you worked with molecular gastronomy? And how do you balance innovation, creativity, and with meeting expectations of your customers?

I have, of course, tried the molecular trend, as I spent many years in a Michelin star restaurant, so we did a lot of high-class fine dining. But to be honest with you, in the last 2-3 years this trend has lost popularity. I think people are going back to appreciating more of the classic dishes. When I was in Dubai last time, I felt that customers do tend to enjoy beautiful dishes. But if I am honest with myself, I went back on putting the spotlight on the presentation and focused more on the flavor. The presentation is still there, but not as extreme. The more you work around the world, the more you understand what people want. Here, in La Baia, I noticed that our customers appreciate the simple and authentic dishes. This is what I truly enjoy making.

Are there any particular regional or seasonal ingredients that you would like to highlight in your menu?

Definitely the South, because I come from the South. But I like mixing ingredients from North to South Italy. In Italy, wherever you go, you have beautiful ingredients from different regions. We have beef tartare here, and beef carpaccio from Piedmont, burrata from Abuja, in Sicily we have shrimps. We use many, many ingredients from different regions.

What are some of the biggest challenges you face as a chef and how did you overcome them?

Of course, the pandemic really hit the hospitality industry. Also, finding good staff and good employees. Prices on products increased. After COVID it became more difficult to manage restaurants and hotels.

Can you share some memorable experiences and achievements in your culinary career I’m sure there’s a lot.

Most of my memorable experiences were in Dubai, in the Middle East. I was 27, when I moved to Dubai. We opened an Italian restaurant in the Palm Jumeirah. It was a really big project for me, and one of my biggest accomplishments.

How do you stay updated with the latest food trends and industry developments?

I travel a lot. I have many friends around the world, and sometimes I’d ask to shadow them at work in different cities for two days a week, it gives me a different perspective. Last year in December I went to Paris and spent a month with Alan Ducasse, he is a chef and a friend of mine. All chefs have different cooking styles, and it is great to exchange styles. In general, networking is a big part of being a chef.

 Is there any particular dish or culinary creation that you are most proud of?

Yes, in Dubai I created a desert called peach Bellini. It’s a sphere, covered in nitrogen.

From chef to future chefs:What would you recommend for people who are just starting out on their way to becoming a chef?

That’s a good question because today, as I was telling you before, it is a different generation. I started my career almost 20 years ago, now it’s two different worlds. I feel, before, younger generations were more patient than they are today, more willing to sacrifice and invest their time into their future. You have to be involved in it. I can say it’s a beautiful job, because you have a chance to meet many people around the world and travel, and experience things that aren’t ordinary.