What’s your go-to breakfast when you have time to truly enjoy it?
Waffles are my absolute favorite, but I love a good chorizo and egg scramble with hot sauce and avocado.
Is there a childhood dish or flavor that shaped the way you cook today?
I grew up eating a wide variety of food, but what stuck with me the most was hearty simplicity. My family never ate out, so every meal was cooked at home, from pizza to asian to Mexican and everything in between.
Before becoming a chef, did you ever imagine a different path for yourself?
I honestly never thought that. Yes, Chef is what I want to be when I grow up. I loved working with my hands, and I learned to love the science and chemistry of dough, but also the community that is pizza. As I started to put it all together, I knew this was for me, long hours aside. I’ve always known I wanted to be an authority on a subject. A person that people could come to with their questions, and pizza was it for me.
Of all the French pastries, which one do you most love making—and why?
I don’t make French pastries. For pizza, I love pan pies.
Is there a food or ingredient you’re secretly obsessed with keeping in your kitchen at all times?
I don’t think I have an obsession right now, but the things I never skimp on are good bread and good olive oil. Those are 2 things I refuse to buy cheaply.
Is there a food trend or dish you just don’t love—no matter how popular it is?
Truffles don’t do it for me. I think they’re delicious, but they’re never something I have to have!
If you could unlock one chef’s secret recipe, whose would it be—and what dish?
I’d love to know the secrets behind Massimo Bottura’s “Five Ages of Parmigiano Reggiano” dish.
What’s the most unforgettable meal you’ve ever had—whether cooking it or being served?
To be very honest, I don’t have a meal that comes instantly to mind that I had at a restaurant, but the meals I’ve had at friends’ houses are always the ones that stick with me the most. Good food, good drinks, good vibes, and a meal that we prepare together, and one that lasts the whole night while talking and laughing. These will always be my favorite meals.
Who has mentored or influenced you most in your culinary journey?
Tony Gemignani was my mentor for 18 years, and he’s family to me now more than anything.
Have you noticed differences in the atmosphere or leadership styles in kitchens led by women vs. men? How has that shaped your experience?
I’ve always worked in kitchens led by men, so I don’t know what it’s like to work in a kitchen run by a woman, but I noticed a difference in the response from the other cooks when I began to take on leadership. I grew up with brothers and the model of the military, so respect, loyalty, and competency were a big part of how I was raised. It’s how I run.
Where do you turn for creative inspiration when you’re in a cooking rut?
I call my dad. He was a trained chef long before me, and since he worked in more traditional French brigade-style kitchens, he thinks about food and flavors differently than I do. We could be talking about the same cuisine, but his approach is always different.
If you could give one piece of advice to the next generation of female chefs, what would it be?
Be in the room. Whether you’re there to be a dishwasher or a fly on the wall, you’ll never learn unless you’re in the room. Being a successful chef and restaurateur means you wear many hats, and learning doesn’t stop and end with your knife and a flame. Sometimes it’s just learning everyone’s name or how to carry yourself when you’re in the room. I’ve realized that through my years of learning, the food is the easiest part. The other thing I like to tell young people is that you have to learn how to play the game before you can change the rules.
Instagram: @eccomicupi
Pizzeria da Laura
2049 Shattuck Avenue
Berkeley, CA 94704
(510) 984-0409
[email protected]