Hello Pasta Lovers!

Developing recipes for the Hello Pasta team has been one of the highlights of my career. Using my 29 years of experience in some of the finest restaurants of France, Greece, the Caribbean and the United States, it is an exciting and rare opportunity to create an original selection of contemporary and traditional pasta sauces for such a dynamic new concept. My goal has been to create the freshest, natural and most appealing dishes, from countries all over the world; kalamata olives from Italy, tomatoes, never canned, from sunny California, fresh herbs from organic farms of middle America, fresh creams from local New England farms, imported pastas, all combined and prepared in small handcrafted batches. My inspiration came from the creative and demanding standards that the Hello Pasta team has based their concept on, combined with my knowledge and love of artisan cooking techniques.

Enjoy!

-Head Chef at Hello Pasta