Fulvio Sardelli Talks Sous Vide Cooking, Life in the Kitchen, and Restaurant Empires | New Times Broward-Palm Beach

Ask the Chef

Fulvio Sardelli Talks Sous Vide Cooking, Life in the Kitchen, and Restaurant Empires

Hollywood restaurateur Fulvio Sardelli Jr. is turning the third floor of his family's pricey, beachside steak house into a chef's room where he'll soon serve tasting menus for groups as small as four and as big as 30.

"For me, it's not about eating," he says. "It's all about entertaining and the people who come into the room."

With three restaurants in the family -- Sardelli's, Fulvio's 1900, and gastropub Tipsy Boar -- Fulvio is trying to figure out what comes next.

"I'm here 24/7," he says. "I live it, I eat it, and I don't know how to do anything else."

He seems torn over how chefs like Miami's Michael Schwartz, who now runs a small empire of restaurants, and Dave MacMillan, co-owner of Montreal's Joe Beef and whom Sardelli worked for when he trained at Le Globe, do it. He loves the fraternity of life in the kitchen.

"Dave used to put me in a headlock and tell me my sister was a whore," he says and laughs. He doesn't ever see himself getting out from behind the line.

"You go from chef to businessman," he later admits. "I used to envy people in office jobs, but I can't do it."