More than a A Chef B Y CA RY W O N G
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CULINARY
TROORA MAGAZINE
The stories of Chef Suzette Gresham and Acquerello
Foie Gras Pasta Acquerello’s Chef De Cuisine Mr. Seth Turiansky
standard-bearer for Italian cuisine in San Francisco, Acquerello first opened its doors in 1989. And Chef Suzette Gresham has been running the kitchen since day one. When visiting the restaurant , guests not only enjoy great food but they also get a taste of the warmth of Italian hospitality. The sommeliers, wine service, food pairing, chefs, and servers are all knowledgeable and kind. The meal costs less than the flight to Italy but guests can still live “La Dolce Vita” for an hour or three. In 2007, the restaurant picked up a Michelin star, and in 2014, its second. This puts Chef Gresham in elite company as one of only three female chefs in the United States to hold two stars. As entrenched as she is within the world of Italian food, her background actually came from another European countr y—France.
