Anthony Caturano
Prezza
24 Fleet Street, Boston
www.prezza.com
Named after the region where Chef/Owner Anthony Caturano’s grandmother was born, Prezza brings traditional Italian tastes into the 21st century. Having recently marked their 10th year in business, Prezza continues not only to survive in the competitive Boston market, but to thrive. In fact, their last year was their best and Caturano continues to come up with new ideas and new tastes that will surely sustain him and his devoted fans far into the future.
Matt’s Meals; How did you get into cooking?
Anthony Caturano: I think I got into cooking the way most chefs do- I could barely pass my SATs and couldn’t see myself working in an office, so I got a job in a kitchen and my passion grew from there. Luckily, though, I grew up in a family that revolved its life around food so I was lucky to have a lot of good exposure to great food at a young age. It just seemed like a natural progression.
MM: Where was your first professional kitchen experience?
AC: My father was doing some work for Todd English when I was in college. He called in a huge favor from Todd. I had no idea what I was doing; I started out as a prep cook and got demoted from there. Finally, Todd was like, “Go to cooking school and don’t ever call me again!” I didn’t listen though and about two years later, I went back to work for him after I graduated.
MM: What is your favorite dish to prepare?
AC: I don’t really have one favorite dish to prepare but I love cooking over wood- especially lamb.
MM: What is the best part of your job?
AC: There are many things I like about my job, none of which I really ever thought I would. But what I realize that I like the most is the proud feeling of making people happy- Be it customers, friends or whoever.
MM: Who is your favorite chef in Boston?
AC: That’s a broad question but for pioneering the way, I think Lydia Shire. I remember when I was young, my parents and one of their friends took me to BIBA around the time I got into culinary school. I remember one of them saying, “This was the first million dollar restaurant in Boston.” I didn’t really grasp that until recently. And she’s still doing it to this day.
MM: What do you usually make for yourself at home?
AC: I don’t really eat at home often but for breakfast, lots of eggs in the morning. For dinner, I would definitely fire up the wood grill with a bunch of lamb chops and olive oil.
MM: If you could dine with any three people, who would they be?
AC: Besides my parents, I’d love to dine with Teddy Roosevelt, Ernest Hemmingway and Alessandra Ambrosio.