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Author: Sebastian

Sebastian grew up in Carson City, Nevada, learning to cook from his Italian grandmother. Rather than attend culinary school, he honed his skills in kitchens across Reno and Northern California, where he developed a signature style blending Italian roots with bold flavors from the American Southwest. In 2018, Sebastian opened a small supper club in Reno, blending house-made pastas with green chile, pine nuts, foraged mushrooms, and smoked citrus. Though the restaurant closed in 2022, Sebastian continues to explore food through writing, foraging, and consulting with local farms and wineries.
How I Blend Italian Traditions with Southwest Heat

How I Blend Italian Traditions with Southwest Heat

Chef Sebastian reflects on how his cooking bridges the gap between his Italian roots and the rugged, flavorful influences of the American Southwest. From scratch-made pasta to green chile heat, he shares the philosophy behind his kitchen.

Italian Roots, Southwest Soul

Italian Roots, Southwest Soul

Chef Sebastian shares how he blends Italian culinary tradition with the bold, earthy flavors of the American Southwest. From pine nuts and green chiles to handmade pasta and citrus zest, discover how two distinct food cultures come together on one plate.