A native of New Jersey, MATTHEW ACCARRINO Accarrino traveled to Labico, Italy (near Rome) to work at the Michelin-starred Antonello Colonna. He visited farms and foraged for the restaurant’s ingredients on a daily basis. Since his repatriation, he has worked in restaurants in NYC and LA and is now executive chef at San Francisco’s SPQR.
Curtis Stone's new restaurant, Maude, has opened in Beverly Hills. The intimate restaurant on South Beverly Drive selects a single ingredient each month to inspire a menu of nine tasting plates. This celebrated ingredient is creatively woven, to varying degrees, through each course. The restaurant seats just 25 people at a time so reservations are a must.