Cartenuto Brian - Cartenuto, Brian

Brian Cartenuto

Biography

Florida native, Chef Brian Cartenuto is the executive chef of While We Were Young as well as the owner and creator of Tucker Duke’s (Deerfield Beach, Boca Raton, FL and a food truck) His philosophy on food is one of refined simplicity. Use local, seasonal and sustainable ingredients as often as possible to create unexpected twists on contemporary American cuisine and comfort foods. Chef Brian believes that food has the power to create and invoke memories and that is precisely what he has set out to do.
Along with the arsenal of successful restaurants... READ MORE

Florida native, Chef Brian Cartenuto is the executive chef of While We Were Young as well as the owner and creator of Tucker Duke’s (Deerfield Beach, Boca Raton, FL and a food truck) His philosophy on food is one of refined simplicity. Use local, seasonal and sustainable ingredients as often as possible to create unexpected twists on contemporary American cuisine and comfort foods. Chef Brian believes that food has the power to create and invoke memories and that is precisely what he has set out to do.
Along with the arsenal of successful restaurants Chef Brian currently operates, he also has a rather impressive culinary resume ranging from his schooling at Johnson & Wales University to a number of top tier Executive Chef Positions at restaurants such as Anthony Bourdain’s Brasserie Les Halles, NYC & Miami, FL and Dean & Deluca in Washington D.C.
Chef Brian is a Florida favorite, winning a number of awards across the state for his craft burgers at Tucker Duke’s Lunchbox. He has also appeared on Food Network’s Cutthroat Kitchen not once, but twice. He was a season 1 winner and was invited back to participate in another battle of wits in March 2014 with other previous winners, where he again prevailed. Most recently he appear on Beat Bobby Flay, Season 5, Stars & Stripes.
With While We Were Young and the Tucker Duke’s Lunchbox locations a food truck thriving, –it appears the culinary possibilities are endless for Chef Brian Cartenuto.

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What is your favorite NYC restaurant? And what is your go-to dish? It is a tie between and pizza from Di fara and the black fortress sliders at Gebhards beer culture in the upper west side What is your ultimate meal? Anything that I don’t have to cook for myself, and also invokes handmade pasta What three things are always in your pantry? Good Olive Oil, Fennel Pollen, Lemons If you weren't a chef, what would you be? I would probably be folding t shirts at an outlet mall, or living in a log cabin writing my memoirs of living the life of a t shirt folder If you could cook with anyone, who would that be? My grandfather, I always loved my time with him! What’s your favorite NYCWFF memory? Don’t know, haven’t been yet!

Recipe Name:
Handmade pasta with creme frache brown butter and sage

Recipe Ingredients:
500 g flour
250 g jadori egg yolks
30 g water
25 g olive oil
1 quart 40% cream
1 quart whole buttermilk
A lot of sage

Recipe Instructions:
To make creme fraiche butter (2 day)
Place ingridents in a container and put ina. Warm place for 1-2 days, the put in cooler until very cold, , scoop off cream from the top after it has been chilled and place in the mixer with whisk until made into butter.
For pasta
Mix all ingredients in a standing mixer until forms together, then knead with hands for 2 min, let rest for 30 on a counter covered with damp towel
Roll out to desired shape
Brown butter and sage in heavy bottom pan, Boil in water that Taste like the sea until alienate 2-3 min and add to the brown butter
Season with a pinch of pepper, and top with fresh grate parm