Domenico Maurici |
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Domenico Maurici was born in a farm village in Calabria, South
of Italy, close to a very attractive beach-city called Tropea.
He grew up farming their family land and during the summers
of his teenage years, he worked in the nearby hotels and restaurants
as waiters, barmen, and cooks. While farming their land, they
grew a very rare grain (farro) that was first fed to their chickens,
but then they discovered it to be a very tasty and healthy grain
that was then used for their main home dishes.
His introduction to the hospitality industry since his early
age gave him the passion for this field and with his diploma
from the “Instituto Professionale Alberghiero di Stato”
(Culinary Institute) enabled him to work in the finest hotels
and restaurants around Europe and on cruise ships around the
world. While cruising the Pacific Coast, Domenico got a chance
to stop in the US (here in Orange County) and decided to stay
for a short period of time. However, he liked it so much that
he decided to stay and introduce to the local area that healthy
and tasty grain he grew up eating. In 1994 he opened his own
restaurant using farro as the main ingredient for his dishes
and as the name for his first restaurant. |
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