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Scorpacciata

Chef Chit Chat: Eat Locally, Abunantly, and in Season
May 29, 2019

Peter Rueter fell in love with making fresh pasta in 2014, while working at a Tuscan-style grille in Charlotte, North Carolina. Experience working as a butcher had taught him to appreciate working with his hands, but Peter soon realized it was fresh pasta that brought him joy. โ€œBeing the fresh pasta guy just stuck with me everywhere I went, and I truly enjoyed teaching people about it,โ€ Peter recalls. Having realized his passion, the Cleveland Heights native return to his home state and began racking up culinary experience at Marottas and Doug Katzโ€™s acclaimed Fire. A few years later, he was ready to go out on his own.

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