How to Make Boxed Pasta Taste Restaurant Quality with Michelin Chef Stefano Secchi

Katie sits down with her friend and acclaimed Italian chef Stefano Secchi, owner of New York City’s Rezdora and Massara restaurants, to talk about his journey of growing up in his family’s Italian restaurant in Texas to training in world-famous restaurants in Italy. It was his hard work and dedication that has earned him multiple Michelin stars as well as a three-star review from the New York Times. Stefano shares the secrets behind making boxed pasta taste restaurant-worthy at home, the key to mastering cacio e pepe, and even a clever pizza trick that sneaks in extra veggies for his kids, all while giving us a peek into the passion and hard work that shaped his culinary path. Follow @stefano_secchi , @rezdoranyc , and @massaranyc . Produced by Dear Media . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .