Chefs
Stefano Secchi
Stefano Secchi is the chef and partner of Michelin-Starred Rezdôra, a rustic Italian restaurant highlighting the cuisine of Emilia Romagna in New York City’s Flatiron neighborhood. Brought up in a home with a strong sense of Sardinian heritage, Stefano has dedicated his career to the craft of Italian cooking. He spent several years honing his skills in Modena at the famed Osteria Francescana under Massimo Bottura and perfecting the art of handmade pasta under the tutelage of Nonna Laura Morandi at Hosteria Giusti and in Piemonte, just outside of the white truffle region of Alba, working with Michelin-starred chef Davide Palluda at All’Enoteca.
Since Rezdôra’s opening in 2019, Stefano has led the team, to a three-star New York Times review from restaurant critic Pete Wells, earned a 2021, 2022 and 2023 Michelin star, named one of the 100 Best Restaurants in New York City by the New York Times, and travelled to Milan to receive recognition as the #9 Italian restaurant in the world by Top 50 Italy.
Stefano is active in giving back to the New York food community, supporting No Kid Hungry, City Harvest, Food Education Fund, Wellness in the Schools, God’s Love We Deliver, and more.
Swiss Chard-Filled Tortelloni with Brown Butter-Sage Sauce (Tortelloni Ricordo di Erbazzone)
Tortelloni Ricordo di Erbazzone literally translates to tortelloni made from the memories of erbazzone. Growing up, on our days off my family would go out for the “aperitivo hour” — that time in the evening between 6:00 and 8:00 — for cocktails and nibbles. Erbazzone, a savory pie made with bitter greens, pancetta, and Parmigiano-Reggiano is one of the classic aperitivo snacks from Reggio-Emilia in Emilia Romagna, a town close to Modena. As an homage to Jacques, whom I used to watch with my dad in my pajamas, I have created my version of erbazonne. Instead of a pie it is in the form of a stuffed tortelloni served with burro rosolato, salvia e Parmigiano; a butter and sage sauce with lots of freshly grated Parmigiano-Reggiano. It does take some work, but it’s worth it. Buon appetito!
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