Born in Queens, New York and raised between there and Italy, Pirolo has Italian cuisine deep in his blood. Hailing from Scarpetta Miami where he successfully lead Scott Conant's kitchen before opening Macchialina, Pirolo's passion for food began decades before that in Avellino, Italy where he recalls standing on a chair in his grandmother's kitchen to make fresh gnocchi. After studying at the Italian Culinary Institute for Foreigners in Torino Italy, Pirolo went on to work at Michelin-rated establishments La Voglia Matta in Bologna and Café Groppi in Piemonte. Returning to the United States in 2002, the young chef took turn working under Alfred Portale at Striped Bass in Philadelphia and Christopher Lee in New York City, broadening his knowledge of French cuisine. He later joined forces with Scott Conant at Scarpetta NYC before seizing the opportunity in 2008 to open the now-acclaimed Miami property of Scarpetta at the Fontainebleau Hotel. There he went on to garner national attention as well as local acclaim with a rare four star review from The Miami Herald. Now hungry for more and ready to take his cuisine and career to the next level, Pirolo teamed with Andreas Schreiner, Jose Mendin and Sergio Navarro of the Pubbelly Group to create his own restaurant concept: Macchialina. Pirolo's cuisine – a culmination of his long culinary journey, as well as his personal vision and inspiration – is shaped by everything from the Michelin-honored kitchens in which he toiled, to the late night street food he sampled. His philosophy of clean flavors, fresh ingredients and rustic accents, make for an impressive collection of mouthwatering dishes geared to impress the most discerning of palates.
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