Chef John Coletta
If you like the creations Chef John Coletta concocts in our kitchen, why not see what he can do in your kitchen.
"250 True Italian Pasta Dishes: Easy and Authentic Recipes"
Pasta is one dish you can prepare at home in a way that can be “dressed up” or “dressed down” to fit any meal or occasion. Creating a satisfying pasta dish can be easy, but can also go easily astray.
Italian chef John Coletta has taken the mystery out of creating the perfect pasta meal in his new cookbook, 250 TRUE ITALIAN PASTA DISHES: Easy & Authentic Recipes Inspired by Quartino Ristorante Pizzeria Wine Bar. Co-written with noted food writer Nancy Ross Ryan, the book provides home cooks with all the tips, tools, and techniques needed to produce delicious pasta meals.
Currently available at Quartino and bookstores for $24.95 or purchase online HERE!
About Chef John
Throughout the centuries, the kitchen in Italian culture has been recognized as the center of both the heart and mind. This is a philosophy that still holds true today, as seen in the work of chef John Coletta. A first generation Italian-American, Coletta was born in New York City one year after his parents emigrated from Italy. With his father previously being a professional Italian chef in Rome and his mother an excellent Italian home cook, Coletta quickly cultivated a passion for Italian cuisine.
An award-winning chef who was named by a PBS TV series as one of “America’s Rising Star Chefs,” Coletta first began working in the industry as a teenager, when he would spend his summers working at a family owned restaurant in Italy. After graduating from New York City Technical College with a degree in Hotel Restaurant Management, Coletta worked at some of New York’s top restaurants including The Waldorf Astoria, the Four Seasons restaurant and Le Coup de Fusil.
Coletta has trained under legendary chefs like Alain Ducasse and Jöel Robuchon. Throughout the years, he has held several esteemed positions including chef di cucina at Nikolai’s Roof, a fine-dining restaurant located in Hilton Atlanta that earned a Mobil four-star rating during his tenure; and executive chef of Caesars Palace Hotel in Las Vegas, where he supervised a culinary staff of over 450 cooks and sous chefs. While serving as an executive chef of the five-star Shangri-la Hotel in Singapore, he was named one of the four “big guns” of Asian hotel cuisine by Sydney Morning Herald.
After returning to the States, Coletta opened Caliterra Bar & Grille in Chicago’s Wyndham hotel in 1999, which the Chicago Sun-Times named one of the city’s ten best Italian restaurants. From there, he joined the Carlucci Hospitality Group, where he designed and opened Carlucci Downers Grove restaurant. While the Italian dining concept was a success, receiving three star ratings from the Chicago Tribune and the Chicago Sun-Times, Coletta found himself wanting to have more creative control over his menu. In the summer of 2004, Coletta partnered with Steve Lombardo and Larry Shane to create Quartino Ristorante & Wine Bar – an authentic Italian restaurant that the trio still runs today.
Since opening in 2005, Quartino has been featured in several publications including USA Today Travel, Chicago Tribune and Chicago Sun-Times. Under his leadership, the restaurant also earned the coveted Ospitalità Italiana seal, which is awarded by the Italian government and recognizes restaurants abroad that properly promote the traditions of the Italian food culture. Quartino Ristorante also received three stars by the Chicago Tribune and theChicago Sun-Times. In 2009, Coletta authored and published 250 True Italian Pasta Dishes, a cookbook dedicated to his passion for Italian gastronomy.