A native of Italy, Executive Chef Fabrizio Schenardi rarely strays from his passion for food. When he’s not creating culinary masterpieces at the Four Seasons Resort Orlando at Walt Disney World he can be found in his own kitchen baking bread and pastries or, perhaps, concocting a special liquor or Limoncello.
What cuisine is your specialty?
Italian. By birth and by choice.
What’s your favorite local restaurant other than your own?
I love to eat in ethnic restaurants that specialized in one type of cuisine like Turkish, Chinese, Japanese, Italian, etc. I like many restaurants and chefs. This is not an easy pick. I would have to say Victoria and Albert’s. They have an impeccable service and the food is always interesting and done right.
What’s your go-to meal at home?
When I’m home I like to grill and usually I grill red snapper with citrus, garlic and herbs. Sometimes I’ll prepare a flank steak marinated with rosemary, sage, onion, paprika, a touch of soy sauce, and Barbera wine, grilled to medium rare. As a side dish… grilled Chinese eggplant and roasted fingerling potatoes. Let’s not forget good bottle of Barbera wine to have with it.
Where do you shop locally for interesting ingredients?
Our local Asian markets have interesting ingredients to play around and have fun with.
Which kitchen gadget could you not live without?
A food mill for sure. I’ve loved it since the beginning of my career because it doesn’t incorporate air into tomato sauce. It’s great for passing lobster bisque. And potatoes are always nice processed through a food mill.
What was your favorite bagged lunch as a kid?
Onion focaccia with Mortadella and sun dried tomato, from my grandmother Caterina.
What’s your most guilty junk-food pleasure?
What 3 things are in your fridge at all times?
Speck or prosciutto. I like it for a quick snack or to add to pasta dishes.
Korean Gochujang (hot pepper paste). My son uses it instead of ketchup!
Eggs. They are good with everything or alone, and work well with any type of cuisine.