Chef Joseph Parrino

“The Italians first became acquainted with saffron when the Arabs introduced it into Sicily. The best way to buy saffron is whole pistils or threads.”

I’m proud to be a third generation of chefs in my family. My grandfather began the family legacy in Italy. Being a chef has been my dream since I was eight years old. My passion for the art of cooking swept me off my feet. I studied in Rome and Sicily…so Italian cooking is my forte. My skill has been on display all over the country - from Los Angeles to Las Vegas - and here at Andiamo West.