American Going Local with their Newest Chef

American decided to go local when they added Chef Stefano Secchi to the roster of Consulting Chefs who design recipes and menus for their inflight dining service.

He may not be a world famous celebrity chef (yet), but he and his family are well known to diners in Dallas.

Jane and Francesco Secchi opened their first Ferrari’s Italian in Addison back in 1983, and since then they’ve been serving customers authentic Italian cuisine based on 100 year old family recipes.

Their son Stetfano is the Chef de Cuisine at his family’s restaurant, Ferrari’s Italian Villa, in the Dallas suburb of Grapevine, and in addition to being the youngest guest chef to be invited to cook at The James Beard House in New York, he can now add American Airlines Consulting Chef to his resume.

Andrea Ahles of the Ft. Worth Star-Telegram explains how it happened:

One of the guys that was running the food area at American did a cooking class with me and had a phenomenal time,” Secchi said, recalling that the concepts came over pasta and wine that night.

The new menu includes Pipette Pasta with Spinach and Mushroom Mix, Sachetti with Alfredo and Sundried Tomato Coulis, Creste De Galli Beef Bolognaise and Boccochini with Creamy Leek Sauce.

 If you don’t have any travel planned or can’t get to Grapevine, you can still sample his cooking: his recipe for Ragu Bolognese with Creste di Galli is available on American’s website.
From personal experience I can say that his cooking is tasty when you’re on the ground, I can’t wait to try it at 35,000 feet!

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