offers his expertise in preparing Nouveau Italian Cuisine to La
Gioconda Restaurant. Chef
Corea's experiences are varied.
He has been the Executive Chef of several restaurants in
as well as other parts
including the refined
and elegant La Torre restaurant on the wealthy Tuscan Island of
Chef Corea graduated from The Soverato School of Restaurateurs and
thereafter attended the prestigious finishing school of chefs
"A Tavola con Lo Chef", in Rome.
There he studied under Master Chefs Alberto
Ciarla from whom he learned exacting and flavorful preparation
techniques for fish and seafood; and, Antonio
Sciulla from whom he garnered his knowledge of appetizers,
entrees and desserts.
culinary abilities are evident in all of his specialties.
He has a unique ability to combine fresh seafood and
succulent vegetables into exquisite culinary masterpieces.
is also known for his blending of sweet and savory flavors.
He uses fresh, simple and light ingredients so as to allow
one to savor the natural flavors of each dish's components.
It is the very simplicity of his offerings that bring out
the true flavors of the food and produce delightfully unexpected
His bold culinary
vision produces pyrotechnic results in prosciutto wrapped shrimp with cannellini beans, and achieves
perfection in baked pork
chop in paprika & honey.
possible his sweet pea
mousse is unrivaled on this side of the