Interview with Chef Pino Maffeo of RESTAURANT L – Boston, MA

Antoinette Bruno: Why did you start cooking? What or who inspired you to become a chef?
Pino Maffeo: It was the only thing I wanted to do. My mom inspired me – she is the best cook on the planet. She’s from Italy and came here in the ‘70s.

AB: Where did you train?
PM: I made it a point not to work for people who were famous. I wanted to work for people who were incredible. A good chef has the passion within.

AB: What chefs do you most admire?
PM: Pierre Gagnaire and Joel Robuchon.

AB: What is your most indispensable kitchen tool?
PM: My underwear! Just kidding. My syringes and my Japanese knives.

AB: What cities do you like for culinary travel?
PM: New York - it’s the modern-day Rome and the culinary capital of the world. It encompasses all cultures. You can’t beat New York City. Next in line would be Paris, then London, and Italy.

AB: What are your favorite food haunts in your city?
PM: Santoria Pizza. It’s down the street from my house.

AB: What do you make for yourself?
PM: Mortadella sandwiches.

AB: What is your favorite spice?
PM: At the moment it’s honeysuckle.

AB: Is there a culinary technique that you have either created or use in an unusual way?
PM: About 12 years ago I started fooling around with perfumes and essential oils, and began using them in my cooking.

AB: What is your favorite question to ask during an interview for a potential new line cook?
PM: Are you married? Do you love to cook from your heart? You have to really love it. It’s a lifestyle. You can feel it – see it in their eyes.

AB: What advice/tips do you have for culinary students just getting started?
PM: For the people who really love it, it’s a life-long dream. Be patient and know in your heart. Don’t be afraid and don’t look back.

AB: Where do you see yourself in 5 years? In 10 years?
PM: I want to be able to afford to have a place where I could have the top talent, hang out, cook, share ideas, and push the envelope.