Apostoli Simone - Apostoli, Simone

Simone Apostoli

Biography

Born and raised in Italy, Simone Apostoli was immersed in the culinary world from a young age, as he grew up on a farm connected to his family’s restaurant. This upbringing exposed him to a variety of fresh ingredients, something he still draws on today. His love of cooking came from the delicious, home-cooked meals of his grandmother, who he would often help in the kitchen. After attending and graduating from culinary school in his home country, he worked his way up the line from dishwasher to cook. During this period of growth, when he... READ MORE

Born and raised in Italy, Simone Apostoli was immersed in the culinary world from a young age, as he grew up on a farm connected to his family’s restaurant. This upbringing exposed him to a variety of fresh ingredients, something he still draws on today. His love of cooking came from the delicious, home-cooked meals of his grandmother, who he would often help in the kitchen. After attending and graduating from culinary school in his home country, he worked his way up the line from dishwasher to cook. During this period of growth, when he was around 19 years old, Apostoli took on a job at Palazzo Arzaga, a golf club and resort in Lombardy. It was there that he developed his craft, working under a talented executive chef who taught him the difference between being a chef instead of just a cook.

In 2012, Apostoli used his experience to come to New York and venture into a whole new culinary landscape. By 2013, he had joined well known establishment, SD26, and in 2015, when Chef / Owner John Doherty took over the space, he kept Apostoli on as Executive Sous Chef at the new BLACKBARN restaurant. Apostoli grew close to Chef Doherty as they worked together at the new establishment, and in 2017, Doherty awarded him the chance to become Executive Chef at his newest venture, BLACKBARN café & bar at Chelsea Market. It is at BLACKBARN café & bar that Apostoli shines as he exhibits a refined palate, intimate knowledge of ingredients, and ambition to create ever-more innovative dishes.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite restaurant in NYC, other than BLACKBARN of course, is Via Della Pace. The food is authentic, there is a good atmosphere, and the people are nice: being there transports me back home. I like to order the Carbonara. What is your ultimate meal? Risotto is my favorite meal to make, and one of my favorites to eat as well. It is such an interesting dish because of its flexibility. One risotto can taste completely different from another depending on ingredients and method of cooking, so it is fun to experiment with. What three things are always in your pantry? Like a true Italian, I always have extra virgin olive oil, garlic, and espresso in my kitchen. If you weren't a chef, what would you be? This is more of a dream than a career, but I would love to travel the world if I was not a chef. And taste many things along the way, of course! If you could cook with anyone, who would that be? I would love to cook with my grandma again. She is what inspired my love for food. What’s your favorite NYCWFF memory? This is my first time at NYCFF, so I am looking forward to making great memories this year!

Recipe Name:
Charred Brussels Sprouts Salad

Recipe Ingredients:
Brussels Sprouts
Fuji Apple
Apple Butter
Red Onions
Black Barn Preserve
Arugula
Garlic
Thyme
Salt
Pepper

Recipe Instructions:
Clean and cut brussels sprouts in half and dice the apple.

Mix those with garlic, diced red onion, room temperature apple butter, thyme, salt and pepper.

Roast in a 365 F pre-heated oven for about 30 minutes until the brussels sprouts start browning.

Mix the brussels sprouts with the preserve in a bowl.

Serve in a plate topped with some fresh arugula and apple to garnish.