Florence, Italy 1998
About Catherine
Catherine Farrell has been a lifelong enthusiast of great cuisine. As a child, she spent her Sundays watching Julia Child and Graham Kerr on television, dreaming about creating great dishes of her own. Originally from Washington D.C., she studied art at the University of Maryland, and in Florence, Italy. She returns to Florence every two years to study and connect with Tuscany and old friends. Influenced by the rustic cuisine, she learned secrets from both master and home chefs. Living now in California, her proudest accomplishment is her eclectic cookbook collection and raising four loving, passionate daughters who love to cook, create, and reinvent.
Florence, Italy 1998
About Francesco
Francesco Berardinelli has worked with chefs Daniel Boulud, Alain Ducasse, Jacques Torres, and Paul Bartolotta, among others. After receiving his culinary education from the Istituto Alberghiero Aurelio Saffi Di Firenze, he spent time in New York City at Le Cirque then came back to Italy where he opened the Osteria Di Rendola, his first restaurant as executive chef. The restaurant quickly gained a reputation as a local countryside gem near Florence, featuring various local products and recipes. Since 2004, Chef Berardinelli has traveled the world as a consultant and culinary teacher. He worked as one of the chefs at the Hôtel Plaza Athénée in Paris, then went on to help open restaurants, design menus, train staff, and organize kitchens in Hong Kong, Japan, Dubai, Singapore, Italy, and the U.S. He is a master of his craft, but with a humble purpose, "Remember where you came from."