How a Master Chef Built a Michelin-Starred Pasta Restaurant in the Heart of NYC — Mise En Place

At NYC’s Rezdôra, chef Stefano Secchi uses his years of training from under the best pasta-makers in Emilia-Romagna, Italy to craft some of the most unique Italian dishes in the city. With special attention to fresh ingredients and respect to the tradition of making pasta, he creates dishes like king crab girasoli and giant ravioli with runny egg yolks inside. Stick around to see actor and investor Tony Shalhoub stop by for a taste. Credits: Producer/Director: Daniel Geneen Camera: Connor Reid, Daniel Geneen Editor: Daniel Geneen Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Supervising Producer: Stefania Orrù Audience Development Manager: Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of Mise En Place, click here: Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining ar