Stefano Secchi is a modern pasta master and the chef behind New York City’s hit restaurant Rezdôra. In this entertaining episode, we dive into the ins and outs of making hundreds (sometimes thousands) of fresh tortellini, ravioli, and gnocchi a day. We also talk about what it’s like running the restaurant attached to one of New York’s most difficult reservations, and how screening an episode of the TV show The Bear might hit a little too close to home for the chef. We loved getting to know Stefano, and we hope you do, too.

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More from Stefano Secchi:

• At Rezdôra, a Fresh Voice in Italian Cooking for New York [New York Times]

• Make Fresh Pasta in Literally 5 Minutes [Youtube]

• Where to Eat in Piedmont, According to a Chef Who Mastered His Craft There [Bon Appetit]