Experience
2021 - 2023
Host
Salt Your Water Podcast
2008 - 2012
Chef / Owner
Pizzeria RossoNorwalk, CT
2008 - 2012
Chef / Owner
Cortina PizzeriaBridgeport, CT
1999 - 2004
Line Cook
Bella LunaStamford, CT
Education
2003 - 2003
French Culinary InstituteNew York, NY
Advice from Pat Pascarella
Quotes about career path, skills, and teamwork from an industry leader.
There is no such thing as failure, just learning.
In 2003 I was working at a restaurant in New York City called "L'impero" by Chef Scott Conant learning how to make pasta and it changed my life forever.
Now all I want to do is make pasta.
Building a team that feels like a family and watching them succeed in their roles is what inspires me to continue in this industry.
I always try to allow them to make their own decisions without being afraid of failure.
Culture is the most important thing in the restaurant group, not the food as some may believe.
For my self-care, I eat right, drink water, and take walks in the sun to soak up some Vitamin D.
As soon as I start feeling burnt out, I take a three day vacation.
Don't be afraid to pay extra for something and hold your standards high.
Aristotle said, "The whole is greater than the sum of its parts." I can't live without my team and their constant hard work and dedication.
Opening Bastone, our newest restaurant, has been a highlight of my career because it was a collaborative effort of the entire Porchetta Group.
Every single person who is a part of the group had a say on certain things and because of that it is the best restaurant in the group right now. I learned that allowing people to do their job and empowering them to make their own decisions is the best thing you can do.
Roles in Culinary
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