The two key ingredients in Chef Antonio Friscia’s life have always been Italian cooking and the creative fervor in which he approaches it. Blended together, these ingredients have culminated into masterful dishes served in restaurants around the world-- making Friscia a culinary force to contend with. Chef Friscia will soon bring his world-renowned experience to the highly anticipated Stingaree in San Diego’s historic Gaslamp Quarter.

Chef Friscia most recently served as the Director of Operations and Executive Chef at the acclaimed Alfiére Mediterranean Bistro at the Sheraton San Diego Hotel & Marina. At Stingaree, Chef Friscia aims to broaden his success. He will begin by developing a menu that combines ingredients from around the world with fresh produce from local vendors such as Chino Farms to create what he describes as a “hybrid” of cuisines. Dishes will not be limited to simply Italian flavors, but rather will draw influences from an array of different cultures. Chino Farm’s green garlic & porcini bisque with roasted garlic crouton & truffle oil, Hog Island oysters on the half-shell with coriander chili-mignonette, risotto with oven roasted shallots, garlic, Chanterelle, spinach and parmagiano grana, Niman Ranch pork loin chops with a calvados demi-glace and caramelized pink ladies are a preview of some of Chef Friscia’s tantalizing offerings.

Friscia received his first taste of the restaurant business at an early age, where working for his father and grandfather in the family fish market (known for their slogan, “Friscia Fresha Fisha”) proved to be a solid foundation for Antonio’s eventual foray into the world of culinary arts. Friscia went on to study under two of Italy’s most talented culinary masters, Chef Gualtiero Marchesi and Chef Nicola Tadescino at Scuola Albergeria. He learned how to master Italian pizza dough, making fresh pizza and perfecting the art of rotisserie and grilling, eventually serving as sous chef for Tadescino’s Ristorante Pedrocchi and as Chef/Pizzaiolo for Ristorante Sei Camini.

Bringing his Italian cooking experience and knowledge back to the United States in 1990, Friscia successfully opened five restaurants in the Bay Area: Giordano’s Ristorante Italiano (Marin, California); Ristorante Dalecio (Ignacio, California); Alessia’s (Ross, California); Buca Giovanni (San Francisco, California); Trudy’s (Berkeley, California). All of Friscia’s restaurants were noted for their winning marriage of excellent cuisine and unique ambiance and style.