Chef's Spotlight: DAVID PIROZZI of Hotel Fauchere in Milford, Pennsylvania
David Pirozzi is the Chef de Cuisine at Hotel Fauchere, Relais Chateaux in Milford, Pennsylvania. Having earned his degree from CUNY Cobleskill in Culinary Arts and Occupational Science in 2000, Pirozzi's professional experience has encompassed renowned restaurants in New York City, Plainview, New York, Keihi, Hawaii, and Nantucket, Massachusetts. At Hotel Fauchere, he is responsible for overseeing all menu development, hiring and management of kitchen staff and the oversight of the company's organic farm for the hotel's two restaurants.
We had an opportunity to interview David Pirozzi about his career and Hotel Fauchere.
What was your earliest interest in cooking?
The earliest memory I have of food goes back to the holidays and family. Being from an Italian American family the world revolved around Christmas eve and all its glory. The power that food has to bring people together in good times and bad was impressed on me at a very early age. The noise, the fun, the smells and tradition are all very special. To this very day when my whole family gets together, the first question asked is "who's cooking?" That's what special about food.
Who were some of your career mentors?
In my career I've had the pleasure to work with a hand full of great chefs and people that have influenced me in my life as a chef, but no greater influence has come to me more than my father. The aspect of hard work, tough love and pride in ones work came from the man himself. From a young age these values were ingrained in all of my siblings and I with a firm hand, strong faith and a lightning fast fuse with an even faster generous smile and hug. "Love what you do and you'll never work a day in your life" he says, and he couldn't be more right.
What culinary styles have influenced your career?
I enjoy taking all styles of cooking and making them my own. For me and I'm sure for every chef, fresh ingredients are paramount. If its fresh peas from the garden or a shoulder of venison, the food is the focus on the plate.
What do you consider the most distinguishing features of your work as a chef?
The most distinguishing features of my work as a chef is taking all the great opportunities I've had in my career and passing that along to younger cooks. Fresh pasta is also a bit of an obsession at the moment.
What is your favorite meal?
My favorite meal is moms Sunday dinner, It's always comforting and warm. Braised lamb necks cooked in tomato sauce are the best. It's my absolute favorite with pasta, chili and shaved pecorino Romano. Grandmas eggplant is an equal, served hot or cold.
Tell us a little about your restaurant for our readers.
We run two restaurants here at the Hotel Fauchere. At Bar Louis we offer a new American style bistro menu that changes seasonally when certain food items are at their peak. We source as locally as possible and focus on local businesses as well. In the Delmonico Room we try to stay as close to Hotel Fauchere's historical roots as possible with a modern approach. Lobster Wenberg is a staple as well as the Delmonico steak.
Hotel Fauchere is located at 401 Broad Street in Milford, Pennsylvania, 18337. Milford is in the heart of Northeastern Pennsylvania's Pocono Mountains and is considered an ideal destination for day trips, weekend getaways and leisurely vacations. For more information about Hotel Fauchere and to view the menus for their restaurants, visit www.hotelfauchere.com or you can call them at (570) 409-1212.