“I went to Italy, and I heard about him. I went to eat in his restaurant, and when I saw the food and how good it was, I approached him to come to this country and work for my company,” says Guglielmo Ianni, owner of the recently-opened Ciao Italia Bistro in Destin and other local Italian restaurants.
Corradetti started cooking 13 years ago at the age of 20. He attended ALMA La Scuola Internazionale di Cucina Italiana, the world’s leading international training center for Italian Cuisine. “It’s the best school in the world,” says Corradetti. After school, he went on to work for various Michelin star award-winning restaurants and chefs.
“I was inside the Michelin with three forks, and every week I was in the newspaper in Italy for my cooking. For four years,” Corradetti says when asked about his greatest accomplishment.
Every great chef has a great idol, and Corradetti has two. The first is Gualtiero Marchesi, a three-star Michelin chef who taught at ALMA. “He is like the father of the Italian kitchen,” says Corradetti. His second idol is Niko Romito, another three-star Michelin chef. He learned new ways to cook from Romito after leaving school. “In school, there was a traditional kitchen. You have to start to learn in a traditional kitchen, and then after you can go out.”
When asked about signature dishes, Corradetti says he specializes in meat, seafood, and homemade pasta. “The important thing is, the food has to be fresh,” he says. His personal favorite meal is linguine and clams.
Corradetti likes to fish, too. “I go fishing, and then I cook the fish I catch,” he says.
– Caroline Haney
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