DC: I grew up in an Italian family in the wine country. I describe my food as Italian influenced California food. I use Italian principles but have other ethnic influences that show up in my dishes. I lean towards Latin and Asian outside of Italian. There is little French in my food. I love olive oil, fresh herbs, garlic, etc. Not much butter or cream. Clean flavors with sweet, salty and spicy hits depending on the dish. Rustic and natural would be my approach to presentation.
TJ: What role in the overall guest experience do feel that tabletop – dinnerware, glassware, and cutlery – plays?
DC: I believe that tabletop makes a great impact on overall dining experience. I love using pieces in different ways…small cutting boards for appetizer or meat presentations, canning jars for candle holders or drinks, chargers for dinner plates, etc. I like simple plates in white or a fun pop of color that would pop out the ingredients of a dish. I rarely like busy borders on plates because I feel like it distracts from the food.
TJ: We know you are a proponent of healthy cooking and eating….how does that influence the way you might present a particular dish?
DC: I think the healthy aspect is reflected in the natural elements I’m drawn towards. Using herbs and flowers as garnish on platters, again, wood boards, plates in solid white or solid colors.
TJ: How do you keep up with tabletop trends and learn about new tabletop products?
DC: From magazines to trade shows to eating out all over the country (and out of the country) is what brings me exposure to trends. I also tend to create new mixes of items for my home and restaurant tabletops.
TJ: You are so creative with your plate presentation…..how do you stay equally creative with your use of glassware and cutlery?
We are located in a small wine country town but feel we are ahead of many trends. I spend time in New York, Chicago and San Fransisco which all seem to be catalysts for tabletop trends. I see bits and pieces of things that spur new ideas for myself and my restaurant. But many times it’s just seeing a glass or a color or a texture that gives me a new idea or use for something.
TJ: Do you have a favorite plate, platter, glass, or flatware piece?
DC: Plate:white hand thrown ceramic dish by soleil, glass:antique baccarat scotch glasses inherited. Flatware:anything heavy and stainless and simple or antique mixed silver. Handmedown original turquoise fiesta ware platters from a great aunt.
TJ: Where do you see the future of tabletop – dinnerware, glassware, and cutlery – going from here?
DC: I see the mix of retro and natural with a bit of eighties bling soon to be coming back around.
TJ: Since you seem like someone who would enjoy music, please tell us what music is on your iPod and what have you been listening to most recently?
DC: Lana Del Rey, Lady Gaga, Adelle, U2, Coldplay, Justin Timberlake. Chef Domenica Catelli – bio
As a Celebrity Chef and spokesperson, Domenica Catelli has positively influenced the way millions of families eat and prepare food across the United States with her tasty, easy and healthy approach to cooking. Chef Catelli is also a recurring judge on Iron Chef America, a regular guest on CBS News, Oprah and Friends and Dr. Oz on XM radio. She has been featured in Vegetarian Times, Southern Living Magazine, and on Oprah.com. Domenica Catelli’s first cookbook,Mom-a-licious: Fresh, Fast, Family Food for the Hot Mama in You! was an instant hit across the nation. More than a cookbook, Mom-a-licious captures the heart of healthy eating for families and a “stick with it” mentality that leads to less fussy eating for children.
Chef Catelli is the national spokesperson for the Organic Trade Association and is currently the brand ambassador and spokesperson for Safeway’s O Organics line. Domenica Catelli was a featured chef on Fox News in Houston for years on the Fox Grill, educating viewers with her ingenuity and humor, and her culinary talents have led her to cook for such celebrities as Oprah Winfrey, Julia Roberts, Thandie Newton, and John Travolta.
Chef Domenica Catelli is a member of the Chef Advisory Board – along with other celebrity chefs, including Jamie Oliver, Paula Deen, and Tyler Florence – of the non-profit organization Common Threads.
Domenica Catelli served as Executive Chef of the organic restaurant Raven’s at the Stanford Inn, featuring recipes from the estate’s three-acre garden and she also runs her family restaurant, Catelli’s in the heart of California’s wine country with her brother, Nicholas.
