Q&A: CRAZIES Nominee "Best Chef of the Year:" Chef David DiStasi of Materia Ristorante

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. We are excited to showcase the nominees for 2022’s CRAZIES AWARDS “BEST CHEF OF THE YEAR” in this 5 part series. All of the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Chef David DiStasi of Materia Ristorante in Bantam.

1. When did you know wanted to be a ‘Chef,’ and was there a particular moment or event that led to it?

There really was no particular moment or specific event. I grew up in an Italian family surrounded by food. My first restaurant job is what really pushed me to pursue going to culinary school, and that’s where I found my passion for it. It opened up a world of opportunity and the ability to travel which is also what I wanted to do. The rest is history. 

2.    If you couldn’t be a chef, what would you be passionate enough about to make a career out of and why?

I’ll be honest, I don’t like this question. It’s a hard answer because knowing what I know and doing what I do, it is hard to think or say that, Ok, I’ll just stop doing what I do and change my career. There are not that many jobs or careers out there that are as demanding, challenging, and invigorating as being a Chef. If I were to change my career, it would be because I can’t do this, or because I’m tired, or because I don’t have a passion for it anymore, and I don’t have any of those things so there is nothing I would want to change too. And then if I did say I don’t want to be a chef anymore, and I decided to become a painter, or a landscaper, or an artist, it would be for reasons that I don’t want to be a Chef anymore; because it’s too demanding, it’s too tiring, the hours, the lifestyle, the stress…But that’s what I want, and that’s why I do this. I love it.  

3. When you aren’t cooking at or for your own restaurant, what are you eating?

I love a good burger, the simpler the better. Really good meat with a good bun and simple toppings like lettuce and tomato.  A good sauce always helps but I don’t need much. It doesn’t need to be a 10, or 12, or 16 ounce patty. 

One of the best burgers I’ve ever eaten was in Sydney at a place called Mary’s Diner. You could order a single, or a double with cheddar cheese. The meat was superb and the bread was fantastic. They had solid cooks in back making a solid burger, every time. I miss it. 

4. Looking back on the last year, do you have a dish that you’re most proud of that you have had on your menu? What was it, and was it a hit with your guests?

Since we opened over a year and a half ago our menu has changed entirely,  with the only exception being the Tagliatelle al Ragù. That’s the only dish I can say hasn’t changed. Now am I most proud of that? I’m proud of it in a sense that it’s that good. I think there would be an uproar if we took it off. I personally love it and could eat it every day because when you make the ragù, there is so much love that goes into making it. It's very nostalgic in a way and reminds me of Sunday’s as a little kid with Nona. When it’s made properly using the correct techniques, it evokes all those emotions and memories. So short answer is yes, I am incredibly proud of it, and yes, it has been a huge hit with guests, but I am also proud of the way all of our dishes have been evolving since we opened. 

5. In your role as the leader of your entire kitchen staff, what is the most important thing you try to teach them right away?

Honestly, I think that the times we are in now, there is a struggle with the next generation of cooks and staffing situations. We can’t be too hard on them, and some of them are a bit ‘softer’ per se. One thing we can be on them for and try to teach and convey however, is having a sense of urgency. I am not just telling them, ok, today, you just have to do this one project. No, let’s get this done as fast as we can, but done properly, so we can move onto the next project. By doing this, it allows us to move onto new things and try new things so we can expand our skillset. Cleanliness is the other major thing I preach and require of my cooks. Having a clean station and a clean state of mind helps is crucial for service. If you are in the weeds because you aren’t organized, then you put the rest of the kitchen in the weeds as well. 

6. If you could be the Chef/Owner of any other restaurant besides your own, which restaurant would it be and why?

There is a restaurant in Maremma Tuscany, called Ristorante Macchiascandona. It’s a little Trattoria on the side of the road that’s made of brick. It is little café on one side and on the other side a restaurant. Inside the Chef is an 85 year old woman that still to this day is making her own Tortelli Maremmani, which she’s famous for. A simple egg yolk pasta stuffed with ricotta and spinach or ragù. You can see her there in sandals, sitting down because she’s older, still hand making every single one. I love it there because you’re not going for the foo-foo-ness or to show off, you’re going there because you want a good meal. You can taste the passion and the love in all of her dishes. If I get to 85 and can still be doing this, that will be a blessing in itself. 

7. After your final service of the week, what is your drink of choice?

Hands down a Gin & Tonic. It’s cold and incredibly refreshing and just hits the spot. After service I’m a little tired and run down and its the perfect drink to perk me up.