Pino Maffeo

Why he won Because his fascination with innovative Asian and Mediterranean cooking is balanced by his skill at making food that's absolutely delicious.Born London; 1970.Education Newbury College School of Hotel & Restaurant Management, Brookline, Massachusetts.Experience Marriott Hotel Group; Inn at the Opera in San Francisco; Sage in Boston; AZ and Pazo in New York City.Biggest influence His mother. "She's the best cook in the world. When I used to come home from clubbing at 2 a.m., first she'd yell, then she'd start cooking. I never came home from school when there wasn't something on the stove wrapped in foil—stuffed peppers, polenta pie."Biggest inspiration "I'll go down the street to the Boston Public Library and look at all the cookbooks, including the really old, handwritten ones."Ingredient obsession Wild cherry bark. "I've been adding sachets of powdered bark to soups, stocks and sauces. It's not in-your-face; it's an underlying flavor, a base note."What he'd be if he wasn't a chef A punk rock guitarist. WEB EXCLUSIVE! Read more of our interview with Pino Maffeo
Chef Way Green vegetables—broccoli, snow peas and celery—are the main focus of this stir-fry, which Pino Maffeo tops with toasted crushed glutinous rice. Easy Way Serve the vegetables on a bed of steamed jasmine rice, forgoing the toasted rice garnish.
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Chef Way Pino Maffeo serves his vibrant, spicy, warming stew with gai lan (Chinese broccoli). Sautéed garlic chives stud his plump potato dumplings.Easy Way Baby bok choy, an easy-to-find Chinese green, replaces the gai lan, while regular chives substitute for the garlic chives. More Fast Soup Recipes
Chef Way Pino Maffeo prepares the dish with thick, fresh egg noodles and hot chile oil, which are both house-made. Easy Way Replace the house-made noodles and hot chile oil with supermarket ingredients.
Chef Way Pino Maffeo's noodle salad gets flavor from dried shrimp and a tomato jam made with fresh tomatoes and Thai chiles.Easy Way Asian fish sauce replaces dried shrimp; the tomato jam is a quick combo of canned tomatoes, vinegar and sugar. More Salmon Recipes
Pino Maffeo is always inventing new variations on classic Asian dishes. Here, in a play on Vietnamese pork chops, he marinates the meat in a Chinese-style mix of hoisin, orange juice and chiles, then serves the juicy chops with sticky rice and a side of sweet, crunchy watermelon. More Pork Recipes
Crispy Tofu with Noodles
Rating: Unrated
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Chef Way Pino Maffeo deep-fries tofu in tempura batter, then garnishes the finished dish with lily buds.Easy Way Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok. Skip the lily bud garnish.
Chef Way Pino Maffeo uses both green and white asparagus, topped with a sweet-spicy vinaigrette flavored with kalamansi (an Asian citrus that's similar to a mandarin orange) and sudachi (a small green citrus used in Japan that's similar to lemon and lime).Easy Way Drop the white asparagus and replace the exotic citrus with fresh orange and lime juices. More Asparagus Recipes
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Chef Way Pino Maffeo uses both green and white asparagus, topped with a sweet-spicy vinaigrette flavored with kalamansi (an Asian citrus that's similar to a mandarin orange) and sudachi (a small green citrus used in Japan that's similar to lemon and lime).Easy Way Drop the white asparagus and replace the exotic citrus with fresh orange and lime juices. More Asparagus Recipes