Take 5

Giuseppe Naccarelli


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Giuseppe Naccarelli

Lori Eanes

Born and raised in Abruzzo, Italy, Chef Giuseppe Naccarelli, formerly vice president of kitchen operations for Il Fornaio restaurants, opens his very own slice of Italy—Trabocco, named for a fishing pier along the Adriatic coast of his hometown.

What inspired you to become a chef?

Ever since I was a boy, I had a passion for food. I grew up on a farm where we had livestock and grew olive trees, grapes for wine, vegetables, etc. Ninety percent of what was on our table was from what we either raised or grew. As a teenager, I worked in restaurants in the summer and during holidays, and got a feel for the business. Becoming a chef was a very natural decision for me. I attended culinary school for five years in Rocarasso, Abruzzo, which only confirmed my calling.

Has owning and running your own restaurant always been a dream of yours?

Without a doubt. I was basically my own boss at Il Fornaio, but the idea of having a place of my own was always in the back of my mind. When the opportunity presented itself, there was no question that I would jump at the chance. It was very hard to leave Il Fornaio after being there 20 years, but no words can describe how excited I am to have my own restaurant. It’s definitely a dream come true.

What will Trabocco bring to Alameda?

I have no intention of reinventing the wheel, but I do intend on bringing something very special to Alameda. The restaurant will serve locally grown, seasonal ingredients, the menu will be decently priced, and the staff will be friendly and the environment welcoming to all ages. The lounge area in the bar will be somewhat unique to Alameda, and the wood-burning pizza oven another plus. We will have community tables and year-round outdoor dining as well as a private dining room.

How did you pick Alameda as a location?

I love Alameda, and after living here for 14 years, I’ve come to consider it my home away from home. Luckily, I found the perfect situation at South Shore Center. Jamestown Properties shares my passion for food, and supports my vision for Trabocco. And for the first time in my life, I will work four blocks from my home. What more can I ask for?

Do you dream about new dishes at night?

How did you know? I run through many menu options throughout the day and night with all kinds of great ideas popping into my head. But ultimately, I plan to stay loyal to what I know best. It is hard to put a limit on all of my ideas but I know exactly what I want for Trabocco.

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