- A B O U T P E L L I C A N O -
THE
PELLICANO RISTORANTE'S STORY The brainchild
of Jeff and Cecilia Domangue, Pellicano Ristorante
is a fusion of global ancestry and attributes,
much like the name itself.
Pellicano, Italian
for pelican, reflects Jeff’s Louisiana family
roots, as well as his wife Cecilia’s Sicilian
heritage. Like its name, the philosophy
behind the restaurant is the marriage of
contrasting, yet complimentary cultures
to create the consummate union, expressed
as a culinary celebration of American life.
Having spent most
of his life in and around New Orleans, Jeff
developed a natural affinity for food. Upon
marrying into a Sicilian-American family
his culinary fate was virtually sealed.
So, in the fall of 2005 Jeff began working
on his dream restaurant and Pellicano Ristorante
was born.
Jeff’s vision was
one of an upscale, yet comfortable establishment
whereby the culinary focus reflects a melding
of the best elements of many worlds. He
searched nation-wide for the ideal chef;
one with a global background, who was committed
to quality and could interpret Jeff’s passion
onto a plate. Chef Chris Cody, a Minnesota
native who spent years perfecting his culinary
skills in the Caribbean and Canada and who
specializes in fusion cuisine, amazed Jeff
with his cooking talents and a professional
partnership ensued.
Pellicano Ristorante
opened its doors in July 2007, dazzling
customers with its eclectic menu, elegant
décor and impressive wine list.
EXECUTIVE CHEF
Christopher Cody never intended
to be a chef. Bypassing the typical journey
of chefs nowadays, he began work at a corporate
restaurant at 16. Within months, he was manning
the busiest stations in the house while still
in high school. After high school, he attended
St Cloud State University where he majored
in chemistry with an emphasis in biology and
water chemistry. Working in kitchens through
college, he gained working knowledge of not
only line cooking but also scratch cooking.
After graduation, Chris became manager at
a family restaurant but missed being in the
kitchen. He left there to work as a chef at
a high volume scratch kitchen. Soon he was
given an opportunity to run his first kitchen,
McBride’s on the Bay on Clearwater Lake, was
his home for almost three years. Within that
time, he had rebuilt the entire kitchen into
a professional style kitchen. Next, he moved
to the Virgin Islands to work under formally
trained chefs. Working under such powerhouse
chefs such as Mathayom Vacharat; Andre Ronsin
of France; and Ted Robinson of Napa Valley,
he developed a repertoire of great fine dining
food. Within a year, he was promoted to Executive
Chef of Chloe and Bernard’s of St. John. Chloe
and Bernard’s is the fine dining restaurant
of the four diamond rated Westin.
After absorbing all the islands had to offer
and working with chefs from all over the globe,
he worked a season at Charly’s Guest Ranch
deep in the Chicotin of British Columbia,
Canada on his route to Louisiana to open Pellicano
Ristorante in Kenner, Louisiana in the winter
of 2006.
Chris believes in the best seasonal ingredients
for his food. His specialties are Italian,
French, Asian, Caribbean, and contemporary
American but evolving, learning, and growing
are essential to his lifeblood.
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