Inspired by afternoons spent in the kitchen with his grandmother, PJ loves cooking with nostalgia in mind. That’s the essence of his NYC restaurant, Scampi, aptly named after his favorite childhood restaurant. He’s looking forward to revisiting tried and true classics with you in Italy.
From line chef to sous chef, to a member of the Alatamarea Group, PJ rose through the restaurant ranks quickly. By 2013 he had earned 3 stars from the New York Times, a Michelin star, and a Rising Star Chef Award.
It’s no surprise that seafood dominates PJ’s menus: as a child, he worked at his grandfather’s wholesale fish business. Now an avid fisherman himself, PJ can’t wait to explore the Mediterranean Sea’s endless bounty.
PJ’s first teacher was his grandmother. In their large Mexican-Italian family, meals were a way to connect. According to PJ—despite all his experience in top kitchens—his grandmother’s eggplant parm has his beat.