Kickin’ it With Chef Pat Pascarella
Chef Pat | The Porchetta Group
For the last decade, Chet Pat has been making major moves! From focusing on fine dining at Atlanta favorite The Optimist and NYC’s Le Bernardin, to the opening of The Porchetta Group’s first restaurant, White Bull in 2018, to the anticipation of his 4th restaurant Alici Oyster Bar -We are honored to have been able to Kick it With Chef Pat and learn more about his journey and what’s to come!
Let’s get into it!
LL: Chef Pat, tell us what inspires you on your life journey?
CP: It’s funny, I was having this discussion recently. I’m inspired everyday to leave a legacy for my kids. I tell people everyday – it’s all for them.
LL: Your restaurants are in some of the host highly desirable areas. Tell us about your 3rd restaurant Bastone? What made you decide to open your new location in West Midtown?
CP: Bastone is a Naples-inspired mozzarella bar with hand-stretched mozzarella, house-made pastas, Italian wines & craft cocktails. The space kind of fell into our lap. West Midtown is where I’ve always wanted to open a restaurant, so I’m extremely happy it worked out!
LL: With growth comes obstacles, what challenges have you faced while expanding? and how have you solved those challenges?
CP: Staffing is always a problem, and we’re constantly hiring. We’re focused right now on building the infrastructure of the group and the culture. If you build something that’s cool, fun and organized, then why wouldn’t people want to work there?
LL: It seems like your grind never stops and all of us are anticipating the opening of Alici Oyster Bar! How will this restaurant differ from the others?
CP: So this space is something that combines my two passions in life: Italian food and seafood. When I was in NYC, I worked at ESCA and on my days off, I would stage at Le Bernadin so I’ve been anxiously waiting to open this restaurant.
LL: Speaking of your early years, what comfort food from your childhood warms your soul?
CP: Pastina with butter and cheese. I’m telling you that dish can cure anything.
LL: What is particularly one odd ingredient that you have learned to love? And what dish did you make with it?
CP: Colatura – it’s anchovy juice or extract. It’s basically the Italian version of fish sauce. I put it on so many things, but my favorite is I add it to spaghetti aglio e olio and then top it with breadcrumbs that also have it in there.
LL: Who in your life has inspired you most?
CP: My dad. My father is the mean I still strive to be. His hard work was contagious and definitely helped me become the man I am the most. He taught me that with nothing you can create something. And that failure is the key to success.
LL: One thing you would tell your younger self?
CP: Be patient. Work hard, and the rest will come.
