Nelli Maltezos Joins Robert’s Pizza as Chef de Delicacies

  • Nelli Maltezos, the brand new chef de delicacies at Robert’s Pizza in Chicago, began showcasing her creativity within the kitchen over the summer season.
  • Maltezos opened Rociada, a French nation bistro, in Santa Fe, New Mexico, in 1999 and reconceptualized it twice—as Trattoria Nostrani and as Vivre.

Famend chef Nelli Maltezos has joined the crew at Robert’s Pizza & Dough Co. as chef de delicacies, bringing an abundance of expertise and creativity to the kitchen.

“We’re very excited to formally announce Nelli’s welcome,” stated Robert Garvey, proprietor of Robert’s Pizza. “We’ve been working collectively within the kitchen since earlier this summer season, and the eagerness and creativity she has is actually exceptional.”

Maltezos served as government chef for Lettuce Entertain You Enterprises for almost a decade, most lately with Mon Ami Gabi. Her profession started within the early Nineteen Nineties as a volunteer in Charlie Trotter’s kitchen, an expertise that cast her into the restaurateur she is in the present day.

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In 1999, Maltezos opened Rociada, a French nation bistro in Santa Fe, New Mexico. Over the next 14 years, she would reconceptualize the restaurant two extra instances as Trattoria Nostrani, serving northern Italian fare, and Vivre, a up to date French restaurant.

Maltezos joined the Robert’s Pizza household over the summer season and instantly started to showcase her creativity within the kitchen with menu gadgets incorporating seasonal substances from peaches to softshell crabs. As chef de delicacies, she works carefully with Garvey on menu growth, particularly seasonal specials, in addition to overseeing all points of the kitchen.

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“I’m actually having fun with being a part of the crew—particularly the assist and encouragement from Robert and [co-owner] Dana [Garvey] to discover totally different cuisines on the pizza,” Maltezos stated.

Robert’s Pizza & Dough Co.

Company can anticipate to see Chef Nelli’s work by the brand new fall menu gadgets obtainable now, together with:

  • Mortadella Pizza ($29): a cream-based pizza with mortadella, contemporary mozzarella, roasted radicchio, candied and salted pistachios, and Italian ricotta
  • Speck Pizza ($29): a cream-based pizza with speck, contemporary mozzarella, roasted radicchio, candied and salted walnuts, and Italian ricotta
  • The Rita ($26): a traditional “Margherita” fashion pizza with imported Italian buffalo mozzarella, tomato sauce, and contemporary basil (affectionately named after Robert Garvey’s mother)
  • Marinated Beet Salad ($16): salt-roasted beets with stracciatella, child kale, pumpkin seeds, and Parmesan French dressing
  • BLT Sandwich ($16): applewood smoked bacon, shredded iceberg lettuce, oven-roasted tomatoes, and a home aioli unfold on Robert’s fresh-baked bread made in-house
  • Pappardelle ($21): spinach pappardelle with a wild mushroom sauce and grade Parmigiano-Reggiano cheese
  • Tiramisu ($12): a standard Italian dessert with mascarpone cream, espresso-soaked ladyfingers and chocolate curls
The Hi there Pumpkin Bitter

Together with the scrumptious fall menu gadgets created by Chef Nelli, Robert’s will even offer fall drink specials, together with:

GLORIA Mezcal Negroni ($14): mezcal, Campari, candy vermouth, and Liquor 43 with an orange peel garnish

Hi there Pumpkin Bitter ($14): pisco, lime, egg white, and pumpkin syrup

Autumn Rush ($14): whiskey, candy vermouth, guava syrup, ginger syrup, and lime with a dehydrated lime garnish

Rum Away With Me ($14): rum, orange juice, lime, strawberry, and mango with a Tajin-covered orange wedge garnish

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Fall Breeze ($14): Mezcal, lime, apple syrup, and grapefruit juice with a dehydrated apple garnish