ANTHONY SASSO: Spanish Small Plates
How did an American kid born in New York’s Hudson River Valley grow up to be one of the world’s most highly respected experts on the cuisine of Spain? The simple answer is passion, a hunger to learn and lots of hard work… with the help of a wonderful grandmother and the Food Network.
Sasso didn’t grow up with a family of restaurateurs pushing him toward a career in cooking. He found the calling on his own. His dad was a hardworking carpenter and his mother held down two and three jobs to help the family make ends meet. “My three sisters and I were often stuck in the kitchen to fend for ourselves,” Sasso says. Luckily his grandmother, who lived nearby, would come over to cook and there was always something intriguing on the stove. She would let the kids help out. Observing her helped Sasso form the vision of being a chef, even at that young age.
But what really clinched it for him was that the Food Network was just taking off. He loved watching the chefs creating exotic dishes.
As a teenager, he began working in the kitchens of some of New York’s primo eating establishments. Still, it took a while for him to narrow his focus. Although his family was of Spanish descent, Sasso had no real inclination to specialize in Spanish food until after he graduated from culinary school and went to visit his distant relatives in a small town in the Spanish region of Cataluña. That’s when his eyes — and taste buds — were opened to the wondrous possibi lities offered by the exotic delicacies of Spain. Throughout his illustrious career, Sasso has been head chef at some of the Big Apple’s f inest eating establishments, creating tastetempting recipes for paella, tapas and traditional Spanish holiday meals. He has put a host of New York eateries on the map. For instance, during his 13year tenure at Casa Mano, he earned the restaurant the prestigious Michelin Star a staggering 10 consecutive years.
I want our guests to taste the kaleidoscope of Spain’s flavors.
But his prominent reputation extends well beyond the city that never sleeps. He has also worked in — and improved — many of Spain’s finest gourmet establishments. He was guest chef at the James Beard House.
What’s more, he’s generous with what he’s learned, accepting a teaching position, in 2013, with the prestigious Institute of Culinary Education to share his knowledge with others in the Techniques and Skills series. Now, he’ll be embarking on a new adventure: partnering with Windstar for the opening of a brand- new specialty restaurant called Cuadro 44 on their small ships.
“I want our guests to taste the kaleidoscope of Spain’s f lavors,” says Sasso, whose menu spans the country from seaside País Vasco to North-African influenced Andalucía. “We’re going to make it feel as real as possible – like you’re floating on land in Andalucía with f lamenco playing and you’re looking out at the water from the beach.” ⠛