You'd think that after having fed over 6000 game day fans as club chef for the New England Patriots (overseeing a staff of 50 chefs), opening a 120-seat restaurant at the burgeoning Canal Marketplace wouldn't be a challenge. But Chase, a Johnson & Wales graduate who resigned his post with the Patriots in early 2005 to start his own restaurant ~ missing out on a Super Bowl ring by two weeks ~ isn't going to settle for ordinary when his Italian eatery ("More southern than northern; my heritage is from Sicily and I'll definitely do some Sicilian food," he explains) opens in early spring. Chase spent his college years working under Kenny DeFazio at Mansfield's Trattoria Della Nonna, whose standard of excellence he'll follow at Castellana's. "We made everything there from homemade gnocchi to homemade pasta and raviolis," he says. "Everything there was made from scratch and we're going to do that here as well." And all signs point to Chase gaining as loyal a following at Castellana’s as the Pats have at Gillette Stadium. "I plan on putting Worcester on the map."