Gio Osso of Virtu on the Ungers, Beau Mac and the Unnecessary Hype Around Farm-to-Table
This is part two of my interview with Gio Osso, chef-owner of Virtù Honest Craft in Scottsdale. If you missed part one, where Osso dished about his favorite local restaurants and whether or not he should be considered an Italian chef, read it here.
Buchanan Gio Osso
Five words to describe you: Funny, passionate, loyal, determined, loving.
Five words to describe Virtu: Quaint, cozy, comfortable, unpretentious, awesome.
Ingredient you love to cook with and why: Honey! It balances everything!
Buchanan Beet salad with
Ingredient or dish you don't care if you ever see again: Haven't come across anything I wouldn't want to try or use again except maybe bugs! Why do people eat bugs? Gross!
What's your guilty pleasure?: CHOCOLATE!!! 'Nuff said!
Most important thing you learned while working at Sugo: Be careful how you structure a deal with partners. Not all partners are created equal!
Best thing about working at Estate House: Fred and Jennifer Unger are two of the nicest, most down to earth people I know. They truly made me feel like family and still to this day I know their doors are always open for me to talk with them. Love them!
Best food memory: Lemon leaf grilled buffalo mozzarella in Capri! Heaven? Yes!
Favorite thing to eat growing up: Refer to question #8. CHOCOLATE! Yes in caps!
Favorite thing to eat now: I've been trying different types of prosciutto, Serrano, all kinds of cured pig. I want to find the perfect combination of characteristics that I want my ham to taste like.