053 - The Art of Customer Service : Chef Coletta on Quality, Value, and Restaurant Secrets

In this Business Decoded episode, host Ronnie Spellman interviews Chef John Coletta, founding chef of Quartino Restaurant, exploring his culinary philosophy and business insights. Chef Coletta discusses Quartino's value proposition ($35 average meal), its locations in Chicago and strategically chosen Grandscape, Texas, emphasizing the importance of growth markets. He delves into the critical role of high-quality ingredients, providing detailed insights on pasta (fresh vs. bronze extruded dry, Italian wheat diversity), tomatoes (Italian origin), and the complex world of olive oil production and blending. Chef Coletta stresses respecting tradition while adapting to customer needs, advocating for simplicity, seasonality, and letting nature guide cooking. He reflects on his career journey starting at the Waldorf Astoria, the impact of mentorship, and his commitment to continuous learning as a perpetual student of food.For a summary and to connect with the guest, please visit https://www.linkedin.com/company/business-decoded-podcastProduced by www.andycostafilms.com