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A native of Poughkeepsie, Shea Gallante began cooking almost by accident, when he worked at a neighborhood pizzeria, discovering his inherent culinary talent and interest. After graduating from the CIA in 1996, he moved to New York City, working at acclaimed restaurants: Coco Opera, Felidia, Bouley, and CRU. At CRU, Shea earned three stars from The New York Times, one Michelin Star and three stars in New York magazine. In addition, Gallante was named one of Food & Wine magazine's "Best New Chefs," while Bon Appétit named CRU one of its "50 Hot Restaurants" of the year. In November 2010, he joined Stratis Morfogen in the launching of Ciano. The restaurant earned two stars from both The New York Times and New York magazine for which the latter stated that the menu's pasta selections were "more elaborate and accomplished each time [Adam Platt] dropped in for dinner."





How do you characterize your cuisine?

Seasonal, modern-day Italian.

What region or ethnicity most influences your cooking?

Multiple regions in Italy.

What is your signature dish?

Roasted veal meatballs with creamy white polenta and truffle pecorino.

What kind of food were you exposed to as a child?

Local ingredients of the Hudson Valley and American and Italian food.

Is there an exotic spice or ingredient that you particularly enjoy using?

Calabria peppers.

Does the design and style of your restaurant evoke a particular place? If so, where?

A rustic Italian countryside restaurant.

When you cook for yourself, what do you make?

Simple food, usually a protein with a vegetable and a salad. This summer I made grilled black bass with salsa verde and grilled local asparagus.

What are some of the trips you have taken for inspiration?

Many trips to Italy.

What are your thoughts on global cuisine?

Global Cuisine has helped each specific ethnic cuisine to progress and become better.

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