PULSE MAGAZINE

Meet the Chef - Stephen Chase

By Paul Giorgio

Stephen Chase
Castellana’s Restaurant
90 Harding Street, Worcester
(508) 757-5575

Steve Chase recently opened Castellana’s, Worcester’s newest restaurant, in the heart of the Canal District, taking the old Patrick’s Subaru car showroom and turning it into a first-class dining space.

First of all, were did you get the name for your restaurant?
It’s my mom’s maiden name.

Where did you learn to cook?
I am 2001 graduate of Johnson & Wales University.

Where did you work prior to opening Castellana’s?
I worked at Gillette Stadium. I was the club chef in charge of serving 6,000 people a game. I also cooked for Bob Kraft.

What kind of food do you like to cook?
I like to cook mostly Southern Italian food.

What is your favorite meal to prepare?
I like to cook stuffed veal chop with gorgonzola and proscuitto.
What are you favorite flavors?
White truffles are my very favorite flavor, but I also like orange and chocolate.

What are your favorite spices?
I like crushed red pepper and basil.

Why open a restaurant in Worcester?
Because I believe that it is an up and coming city. It will be the next big thing; this could be the next Providence.

And why now?
Because of all the work downtown. City Square will be great for the area.

Who is your cooking hero or idol?
I admire Mario Batali ~ and Thomas Keller of the French Laundry.

What is your greatest cooking triumph?
I got to cook for President Bush, Sr. once as well as for both Donald Trump and Elton John.

Do you remember the meal?
Yes, it was mustard crusted salmon topped with a horse radish mashed potato.

What was your greatest cooking disaster?
I haven’t had one yet.

What are three things in your home refrigerator?
Believe it or not, fois gras, some chicken and a steak.

If you could invite three people to dinner, who would they be?
I guess I would invite Mario Batali, Thomas Keller and Escoiffier.

How often do you go out to eat?
A least once a week

What is your favorite restaurant?
I like sushi, so I go to Zipango, and I go to Block 5 a lot because we have to support our neighbors. For dessert I go to SPQR ~ my wife loves the martinis there!

ARTICLE CAN BE FOUND AT: http://thepulsemag.com/wordpress/2006/05/606-meet-the-chef-stephen-chase