Both press and foodies alike consider Brian Cartenuto, Executive Chef of Cantinetta, to be at the forefront of the culinary up-and-coming stars in Seattle, if not the US. While he may be the new kid in town in the Pacific Northwest, Cartenuto’s thirteen years of cooking and pleasing palettes back East (at well-known haunts like Lavandou, Brassière Les Halles, and Dean & De Luca) have provided a strong foundation for excellence in Seattle.

Cantinetta opened on a cozy residential street corner in January 2009, and Cartenuto continues a crowd every night at this pastria emphasizing Tuscan culinary traditions. The ever-changing seasonal menu is not fussy or pretentious, and instead full of high-quality comfort food that illuminates Cartenuto’s style and approach to cuisine. Cartenuto’s philosophy on food is all about refined simplicity —take the freshest of ingredients, those even with little fanfare—the turnip, a beef shoulder, a brussel sprout—and bring those flavors to life.

Born and raised in Niceville, on the Gulf Coast of Florida, Cartenuto grew up in an Italian and Venezuelan family that was passionate about cooking and celebrated the joys of food. For a time, Cartenuto considered joining the priesthood, but his family talked him into culinary school to pursue what he later realized was his true calling. In cooking, Cartenuto finds the creative license and opportunity to express himself through the medium of food. Read Brian’s Blog, “Bachelor in the Kitchen” to learn more about Brian and his cooking and food adventures.