Celestino Drago

Expert Interview: Celestino Drago

Chef, Drago Centro

What were your favorite foods growing up?
Pizza, granita, brioche and ice cream sandwiches.

If you didn't become a chef, what would you be?
This is a tough one! I would be a mechanical engineer, since this is what I was studying. I was always interested in design.

Who or what has shaped your cooking the most over the years?
In my early years, my mom - once I was in the business, Paul Bocuse.

How would you describe your cuisine?
Fun, innovative, ingredient-driven, simple.

What are your favorite culinary weapons in the kitchen?
I love gadgets! I never use them, but I like to know that I have everything that is available.

What is your favorite secret ingredient?
I have no secrets! I am an open book.

What is the one rule or value you try to instill in all of your staff?
Passion!

What is your least favorite food?
I eat everything. But I don't like the idea of alligator or rattle snake.

What is your beverage of choice?
Wine and good tequila for margaritas.

What are some recent dining and culinary trends you have been observing?
A return to comfort foods and simplicity. People are going back to their roots to reinvent old-fashioned recipes. Back to the basics!

When you are not eating at your own restaurant, where are you eating?
Depends on my mood, sushi, steak, authentic Chinese seafood. . .

Which foreign country inspires your style most?
Italy!

What is your best cooking tip for a home enthusiast?
In California, we are blessed with great weather year-round. Home enthusiasts should be exploring the value of fresh ingredients, home-grown and farm-fresh. Everything from plants to herbs to produce.

What do you eat when you are home?
Depends who's cooking! We eat a lot of grilled, marinated fish and meats, along with lots of bread, cheese and wine.

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Expert Profile

Frequently featured on local and national radio and television programs, James Beard Foundation honoree Celestino Drago ranks with the top celebrity chefs of the 90's yet reminds one more of a favorite relative.

From the defining kitchen of Drago's childhood home in Sicily, this master chef has been creating sublime, memorable meals for serious food lovers since coming to Los Angeles in 1979 at the age of 22. Some critics have gone so far as to say that he is aptly named, that his food is indeed "celestial".

Drago dreamed of owning and operating a restaurant that truly expressed his creative soul and in 1991, Drago Ristorante was born. The success of his namesake restaurant in Santa Monica, which consistently ranks on numerous "best of" lists, enabled Drago to open Il Pastaio in Beverly Hills, Celestino Risorante in Pasadena (now owned and operated by his brother Calogero) and Celestino Italian Steakhouse in West Hollywood. Each of these restaurants has earned acclaim for Drago's trademark commitment to quality, friendly professional staff and of course, inspired cooking.

His generosity of spirit and his eagerness to promote from within has earned Drago a loyal staff. Known for his affable nature, he has the business savvy to recognize talent and the capacity to mentor others - thereby insuring consistent quality at all of his restaurants. Many of his protges have gone on to own successful restaurants and staff many other top Italian restaurants in Los Angeles.

Drago also heads up a full service catering and special events company. Starting with intimate dinners at the homes of regular customers, Drago Catering has participated in many high profile events including his most recent honor at The Great Chefs of LA, for his 17 year commitment to the National Kidney Foundation. He continues to share his talent and knowledge in guest appearances with Crystal Cruises, William Sonoma and Sur La Table. In Fall 2002, guests to Santa Monica's newest boutique hotel, The Ambrose, will be able to experience his culinary offerings at breakfast, lunch and dinner.

From his birthright, Drago has forged a recipe for success rooted in loving memories of food interwoven with family. With good old fashion hospitality, consistent high quality and gracious, impeccable service, Drago serves up more than a great meal - he brings to life the culture of Italy for all who pass through the doors of his restaurants.