How a Master Chef Built a Michelin-Starred Italian Restaurant in New York City — Mise En Place

At NYC’s Rezdôra, chef Stefano Secchi uses his years of training from under the best pasta-makers in Emilia-Romagna, Italy to craft some of the most unique Italian dishes in the city. With special attention to fresh ingredients and respect to the tradition of making pasta, he creates dishes like king crab girasoli and giant ravioli with runny egg yolks inside. Stick around to see actor and investor Tony Shalhoub stop by for a taste.

Credits:
Producer/Director: Daniel Geneen
Camera: Connor Reid, Daniel Geneen
Editor: Daniel Geneen

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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[eater]

Thanks for watching! Head over to Instagram to follow along with the team! Stefano: instagram.com/stefano_secchi, Anthony: instagram.com/anthony.bellock, and the restaurant Instagram.com/rezdoranyc

[jucks]

This dudes eyes literally light up when he's talking about pasta. That kind of passion is awe-inspiring.

[VFZE]

Used to deliver to this chef when I worked for Natoora. it’s really difficult using the restroom and asking most restaurants if you can use theirs is non existent, but I remember asking him & he said “I appreciate you for asking, of course you can.” From that moment, during the several months working for Natoora, I delivered to him & just watching him prep and get ready for the day was a privilege enough. he asked me if I wanted to become a chef & I told him it’s one of my many dreams & he says I can get after it whenever I’m ready, just observe & accept failure before you do so you can learn how to run it the way I want it too. One of the many things I’ll always take in remembrance when that day comes.

[kcfjb]

This is 100% pure passion. The way he talks about learning how to make pasta, and how experiences inspire the dishes, is just passion. It may sound pretentious sure, but find anyone passionate about something and tell me that doesn't happen there either. Working his butt off in a tiny restaurant to make the best pasta he possibly can, is a labor of love. Bravo, Chef Secchi, you're living the dream we all strive for.

[BadYossa]

I've lost count of how many times I've watched this particular episode. His ethos and passion are simply next level. A true legend!

[robertbuth]

I was blown away to see Tony investing in the restaurant! That is amazing, the dedication to the traditions is astounding.

[peterc]

“Its like you’re obsessed” - thats being passionate about something and never getting tired of it. Many people go a lifetime without finding what they are passionate about - it truly is a blessing to be passionate about something to this extent

[garrettjanssen]

My girlfriend and I were able to get a table the other night, and it was unquestionably one of the best experiences we've had. The "Grandma walking through the forest in Emilia" dish featured here was superb, as were several other pasta dishes (we did a pasta tasting menu). Great staff, great food, and a great chef.

[gabriels.]

I'd watch another 23 minutes of him just making pasta and talking about his experiences

[awwitsalicia]

The sunflower pasta is made with so much love and nostalgia behind it. I am in awe

[stephaniewayman]

The trance this chef goes into when he is kneading the dough is intense. His "one, two, three, turn" is like a mantra for him.

[jacobshort]

Really, before youtube. Your normal everyday customer has had NO idea how much work goes into preparing for a day like this. I appreciate videos like this. It makes me extra thankful when you see people with passion like him.

[benchia]

That last segment from 21:33 to the end - you can sense his energy and passion in his eyes, face, and voice. That was truly inspiring to hear someone speak with such zest and joy for life and his craft.

[raurtom]

I love this video, I love how the guy speaks about his food with such a restrained enthusiasm, it is is totally contagious. You can really tell how he is loving what is doing, I would love to eat there. Great video.

[gabrielkanchev]

The last 20 seconds of the video said it all. True deep passion that gives you all this sweet pain. Sence and simplicity, nothing more nothing less! Thank God such people exist!

[matthewpatstone]

I absolutely love his excitement for the eggs… My daughter and I have raised eggs from day one trying to get the orangest yolks possible. Digging under our 125 orange tree grove for earth worms, whatever bugs we could find and greens. Then fighting over who got to eat the orangest egg. It’s clear to me that every aspect of what he cooks and the ingredients he works with he understands what is the best.

[vissitorsteve]

This chef combines all the necessary characteristics of a master: Hard work, totally consumed with the quality of every ingredient and dish, and most important, passion! So glad to have seen this video!

[Jake_Karfield]

18:27 - That's not an investor, that's detective Monk undercover!

[Frankz]

i could litterally watch an entire series of this guy talking about pasta and showing his restaurant progress. that was awesome.

[bravebrave]

Tony Shalhoub is one of my favourite actors. Such a surprise to see him :-)