A chef loved and revered by Chicago, he was born and raised in a small town outside of Milan. At just 19 years old, he received an invitation to learn from Gabriel Viti and work in his restaurant in Highland Park. From there, Giuseppe spent 9 years honing his skills and philosophy at the famous Charlie Trotter's, creating complex dishes that excite, but don't overwhelm the diner.
Today Chef Giuseppe Tentori is kept exceptionally busy. He's the executive chef at GT Fish and Oyster, earning three stars from the Chicago Tribune and Chicago Sun Times.
Donâ€™t be intimidated by the prep work when grilling king crab legs. Giuseppe recommends the easier route. When ordering, ask you Marianoâ€™s butcher for "no claw." They prep it just right so itâ€™s ready to grill.
When grilling at home, Chef Giuseppe chooses the Big Green Egg grill, a domed ceramic cooker with a temperature control. "Itâ€™s a great grill. Itâ€™s A++. Its versatility as a grill or smoker makes it great."
I like chicken in the case better because the skin is a little more dry. Not moist like in a bag. It will make the chicken skin a little crispier.
Marianoâ€™s Roscoe Village
He didnâ€™t have to convince me. He asked and I said yes. I was 19 at the time.
Lots and lots of practice. If youâ€™re a beginner start by using a thermometer.
With an herb and chili marinade, on a super hot grill (so the fish doesnâ€™t stick).
I love the produce section.
Homemade gnocchi with marinara, fresh mozzarella, and basil.
With texture, acid, and creativity.
It depends on the size of the oyster. If itâ€™s your first oyster, you probably donâ€™t want to chew it.
10 years ago at Soldier Field. Unfortunately, I donâ€™t do it as often as Iâ€™d like.
Boiled in a stout, grilled, toasted bun, caramelized onions, homemade mustard. Then eat it like cookie monster... nom nom nom.
Kiki Luthringshausen is a reformed interior designer of 15 years who fell into her dream job in 2010 as an Epicurean Entertainer. Prior to her big career change, Kiki was a lifestyle expert and writer for local publications and a contributor for live news segments for local affiliates ABC, NBC, WGN and CBS. She is now the official ambassador of Marianoâ€™s and can be seen hosting culinary events around town. As a freelance food and lifestyle writer, sheâ€™s also the author behind the popular food blog Beauty and Her Feast. Entrenched in the food industry, Kiki frequents the cityâ€™s hottest restaurants while clinking glasses with the most sought after chefs. Itâ€™s why sheâ€™s the perfect host for Marianoâ€™s Tastemaker series.