Chef Carrara Brings the Best of the Old Country to California

When you first meet Chef Damiano, you can’t help but be struck by the genuine concern he has for his guests. chef-damiano-carrara-jesse-watrous-pic3Whether they’re customers in his cafe, friends, or business associates, he treats them all with a combination of old world charm and down home hospitality. Beneath that hospitable manner bubbles the seemingly bottomless well of energy which catapulted a young man from a bartending career in Northern Italy to a restaurant owner and competitive chef in Southern California before his 30th birthday.

Chef Damiano is no stranger to restaurants. He began bartending in his home town of Lucca when he was 19. He took what he’d learned to Dublin where he continued bartending while learning new techniques. The experience inspired him to return to Italy to train both as a professional bartender and a flair bartender. After winning competitions throughout Europe, he turned his attention to America. It wasn’t long before his ambition kicked into overdrive, convincing him he was destined for more than bartending and managing a restaurant.

His brother Massimilliano, a graduate of the Italian Pastries Academy of Rimini is the perfect complement to improving the education and palate of Carrara’s patrons. What we think of as Italian food is the pizza and spaghetti so common to Southern Italian cuisine. The brothers bring a melange of recipes and flavors from Northern as well as Southern Italy previously unseen in California and most of the U.S. except perhaps in the private kitchens of those who possess some of the jealously guarded recipes.

A stroll past the glass display cases topped with imported Carrara marble is a testament to the commitment the brothers have made. chef-damiano-carrara-jesse-watrous-pic3The artfully arranged cakes, pastries, and gelatos are as appealing to the eye as they are to the tongue. Chef Damiano takes staying true to the traditional flavors very seriously. He imports his flour and even his boxes from Italy and his chocolate from France. Bread making begins with a 40-year-old starter. Even the equipment he uses comes from Italy as nothing produced in America can do justice to bread, croissants or panettone like the double-armed Italian machines.

Chef Damiano is a man of many skills and layers. While sharing the events which led to his children’s cooking classes, he exudes the pure joy he experiences from sharing his knowledge with eager, open minds. He was clearly touched by the child who wrote to tell him his appearance on the Spring Baking Championship had inspired him to start a business. He’s found great satisfaction in how quickly and easily his young students learn the skills and techniques he presents. Just watching an episode of the Kid’s Baking Championship where 11-year-olds casually throw together batches of pate a choux dough or rise to the occasion when new elements are introduced is a testament to his observations.

Future Food Network Star?

Chef Damiano will once again appear on Food Network with the grand prize, a cooking show of his own. Though he made his share of mistakes on earlier shows, as everyone does, he has learned about himself and knows how to maximize his strengths. This season, he will work on improving his time management skills. But he is the ultimate overachiever, and will always push his own limits. This often causes him to complicate his life by doing things he shouldn’t given the amount of time he’s allowed. And yet, isn’t that what makes him so good at everything he does?

Since the winner will get their own show on Food Network, this challenge means excelling in more than just cooking. His biggest non-cooking challenge says a lot about the man himself. He finds it awkward to talk to a camera instead of to a person. In conversation, though he’s clearly aware of what goes on around him, he makes it very clear his focus is on the person he’s talking to with both eye contact and body language.

Even his aspirations for his own show reflect the overall care and concern he has for others. His dream is to go around to bakeries and help make them better; to fix what doesn’t work and teach people how to run things more efficiently and effectively.

Keeping it All in Balance

Chef Damiano carries a load many would find overwhelming. With two restaurants to oversee, a cookbook to promote, his appearances on Food Network, the classes he teaches, and even talking with the press, it would appear that his schedule is full. Yet he still adds new recipes to his menu every month as well as weekly panini and pasta specials. How does he do it?

He credits the American mindset which differs greatly from the Italians. In Italy, recipes are closely guarded and they don’t trust others to manage their businesses. Here, it’s common practice to delegate responsibility which has allowed him to hire and train good people. A well-trained, dedicated staff means he doesn’t have to manage everything on his own, but also allows him time for recreational activities like soccer in the evening or working out at the gym before his work day begins. He’s even been able to spend a week in Italy, confident that his staff would maintain his high standards even in his absence.

The Proof is in the…Pastries

If you’re anywhere near either Moorpark or Agoura Hills, don’t deny yourself the opportunity to see and taste the fruits of Chef Damiano’s labor and the talents of his brother, Massimilliano. Carrara Pastries is truly an extraordinary experience. From the friendly staff and delicious food to the small things like flowers on each table, Damiano has brought something extraordinary to Southern California and to America as well.

Did you enjoy this article? Please leave me a comment. Be sure to visit my Facebook pages, , Sheri Levenstein-Conaway Author and HLWT Accounting.. I would be very grateful if you’d “like” them or leave a comment. Please also drop by my Hire Me Page. Thank you!

Pictures courtesy of Jesse Watrous at Dine.Savor.Repeat.