Frechissimo Pasta + beyond

Frechissimo adj. /freˈskiːsɪmoʊ/ (Italian) 1. Superlative form of fresco – extremely fresh; very fresh; at peak freshness. With over 18 years of professional kitchen experience and a culinary degree from the esteemed San Diego Culinary Institute, I bring a wealth of knowledge, creativity, and passion to every dish I prepare. My culinary journey has been shaped by time spent in some of the most respected kitchens, including The River Club, Extra Virgin, Michael Smith Restaurant, Farina, Voltaire, The Golden Ox, Le Fou Frog, and The Local Pig. I had the privilege of mentoring under James Beard Award-winning chef Michael Smith for nearly seven years—a formative experience that refined my techniques and deepened my appreciation for excellence in the kitchen. My culinary strengths lie in classic Italian, classic French, contemporary American, and Hispanic cuisines, though I also enjoy crafting custom menus inspired by global flavors and regional traditions. Whether it’s a rustic Mediterranean spread, or an elevated American tasting menu, I tailor each event to the client’s vision and taste. I specialize in sourcing high-quality, seasonal ingredients and designing menus that reflect both sophistication and approachability. My cooking style emphasizes fresh herbs, bright sauces, grilled elements, and fun, unexpected flavor combinations—always presented with a natural, thoughtful aesthetic and generous, unpretentious portions. Services Offered by Frechissimo Include: * Private Event Catering: Buffet-style service for up to 100 guests or plated dinners for 30–40 guests. * Interactive Culinary Experiences: Pasta-making classes for groups of up to 12—ideal for celebrations, corporate events, or food lovers looking to learn. * Intimate Custom Menu Development: Personalized menus created around your preferences, dietary needs, Whether you’re planning a family dinner, a larger celebration, or a hands-on cooking class, Frechissimo brings vibrant flavor, professionalism, and a love of fresh, honest food to the table. Let’s create something memorable—one plate at a time.