Today we’d like to introduce you to Elena D’Agostino.
Hi Elena, thanks for joining us today. We’d love for you to start by introducing yourself.
I am an Italian personal chef. I grew up in Torino, Italy and moved to the United States when I was 32. My family has a small winery/farm in Piedmont, in northern Italy, where I come from.
Since I was little, I spent a lot of time cooking with my grandma and my mom. I was lucky to learn many traditional recipes from them and to travel through different regions of Italy, discovering how much the food changes from one place to another.
I moved to Texas in 2016 and started working at the restaurant Battalion as the pasta chef, under Chef Stefan Bowers and Executive Chef Ezekiel Cavazos. I was making handmade pasta every day, and the restaurant received many recognitions, including a mention in Texas Monthly by Patricia Sharpe for having some of the best pasta in Texas.
After that experience, I decided to go solo and open my own small company. I focus on Italian regional cuisine and on traditional recipes that are sometimes forgotten, but I also like to give a modern twist to the classics when someone wants to try something different.Besides private dinners, I also offer catering for larger events, weddings, and buffets, as well as pasta classes and a meal prep service where I cook in my clients’ homes and prepare their meals for the week. I am also a Thermomix consultant and can book a free demo for anyone interested in trying it. I love collaborating with magazines, books, and newspapers to share recipes and little stories from my kitchen.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
A lot of struggle! Converting Celsius to Fahrenheit, all the unit systems, and of course the language barrier too. When I moved here, my English was very scholastic and I was not really ready for the fast slang and quick talk you usually hear in the kitchen. It took me a bit to get used to it 🙂
I did not have anyone to guide me when I started my personal chef career, so I made many small mistakes along the way, but I learned a lot from each of them. Now I really enjoy helping others who tell me they want to start this same path, so they can move a little faster through all the things I had to learn the hard way.
Alright, so let’s switch gears a bit and talk business. What should we know?
I love my work because it is never the same. Every day brings a new story, new people, and new flavors. It allows me to build a personal relationship with my customers, many of whom come back over time, and it gives me the chance to meet incredible people I would never have met otherwise.
I love to experiment and to challenge myself with special requests. I believe I cook with my soul and with my memories. Every time I cook, I bring to my customers’ table a part of my life in Italy, my family, the traditions I grew up with, and all the experiences and people who have inspired me along the way.
What makes my work special is that it is deeply personal. Each dish I prepare carries a little piece of my story, seen through my eyes and through the eyes of all the people I have met, their travels, and their suggestions.
Can you talk to us about how you think about risk?
I love taking risks and I think I am a bit addicted to the rush of adrenaline that comes with trying something new. It keeps me alive and curious. Some of my best adventures started with a simple “why not,” and even when things do not go perfectly, I always learn something. For me, risk is the spice that keeps life and creativity from ever getting boring.
Contact Info:
- Website: https://www.elenadagostino.com
- Instagram: https://www.instagram.com/italian.elena/
