Executive Chef, Tulio Ristorante
Executive Chef Walter Pisano is legendary on the Seattle restaurant scene. His Italian roots and his family's culinary background have provided Chef Pisano with an enormous wealth of creative cuisine and accolades alike.
Since 1984, Chef Pisano has been fully engaged in fine dining, often as the inspiration for incredibly successful restaurants featuring his classically trained talents in both Italian and French dining. After his time as sous chef at the famed Watergate Hotel (where he was the first American to serve in the capacity) Walter returned to Seattle to pioneer his life's dream: Tulio Ristorante.
Chef Pisano's inspiration truly comes from the heart, where memories of food & family fill the palate with bold flavors and sophisticated cuisine at Tulio. Named in honor of his father, John Tulio Pisano, Tulio Ristorante has been celebrated by locals and visitors alike, and is a perennial award winner with such accolades as Seattle's Best Italian Restaurant, Seattle's Best Business Lunch, and Seattle's Best Kept Secret among them.
- Q: Who is your culinary mentor?
- A: Chef Jean-Louis Palladin
- Q: Who would you most like to cook for?
- A: My father
- Q: What is your favorite cookbook?
- A: Thomas Keller, The French Laundry Cookbook
- Q: What is your single favorite ingredient?
- A: Olive Oil
- Q: What is your career highlight so far?
- A: Cooking at the American Harvest Workshop at Cake Bread Cellars.
- Q: Any other considerations or things you want to share?
- A: Be delicate. Grilling is like a dating situation ... a slow process. Introduce yourself a little bit. Have a relationship with your oven. Your wood oven should be treated like a person. Be kind to it. That's good cooking karma.
More from Chef Walter
Check out Chef Walter's Bruschetta recipe