If you want to score big, you have to be on a winning team. This is a concept very well known to the legendary football captain Alessandro Del Piero, who has called upon chef Luigi Fineo to create the cuisine for his Los Angeles restaurant, N10. Fineo, a chef from the Italian region of Puglia, counts on a kitchen staff from all over the Italian peninsula, culminating in a truly sincere level of hospitality. N10 offers a multi-regional and seasonal menu in a modern space with an intimate, warm vibe featuring a recently opened indoor/outdoor dining space, that became a culinary must-try destination soon after.
Alessandro del Piero
Football icon Alessandro Del Piero may not be a professional chef himself – but he does know what authentic Italian cuisine is. Traveling around the globe and driven by his passion for exquisite food, he’s always on a quest for the best ingredients and flavor combinations. Based on his personal vision and creativity, Del Piero has created an inviting place with a great ambiance and aesthetic – where people can gather and have a good time.
Del Piero, chef Fineo and all the N10 team have just scored a new goal: N10 has received the Due Forchette Tricolore award by Gambero Rosso's Top Italian Restaurants guide, which rewards the Italian excellence around the world. The other night, Alessandro Del Piero received the award at the TIR 2020 presentation ceremony in Los Angeles and proudly shared the precious moment on his Instagram account: "The Due Forchette Tricolore of Gambero Rosso make me particularly proud of the N10 Los Angeles journey."
And behind all the amazing dishes, there’s the love and experience of chef Luigi Fineo. It was a true pleasure to get to know him; you could almost feel the notes of warmth in his voice – with crescendoing highs and lows, changes of inflection based on the topic. Always genuine, always enthusiastic.
Where does your passion for cooking come from?
“I'm the son of restaurateurs. My father had a diner for over 40 years in Gioia Del Colle in Puglia. I watched him working all these years and I took the same passion from him. As the youngest of five, I have deeply vivid memories of us gathering in the back to do homework for school. What I do today is a continuation of what I've seen him do since I was born. The restaurant is my home; it’s my place – it’s where I feel good.”
Chef Luigi Fineo
Following his studies at the renowned Castellana Grotte culinary school and some experiences in Tuscany – with big names and star chefs like Francesco Berardinelli and Karl Baumgartner – Luigi decided to move to the US, despite the fact that he didn’t know a word of English. This is a kind of courage particular to Italians: responding to that call to explore the unknown – no matter the circumstances. Luigi was – and still is – moved by that strong desire, deep in his veins, to share his passion for traditional Italian cuisine and his love for the spirit of social gatherings that have taken place around kitchen tables throughout Italy for centuries.
Why did you decide to move to Los Angeles?
“As a kid, I traveled a lot with my family throughout Europe. I wanted to reach the United States – to see what we had watched on tv or cinema with my own eyes. My goal was New York, but I already had friends in L.A., so I started there. Then it was impossible to move away! I’ve found so many similarities between L.A. and my native region of Puglia, from the weather to the sea. I’m an authentic Pugliese; I couldn’t live without the sun and the sea. In L.A., I’ve found that my Italian roots have adjusted to the American style.”
Bucatini alla Carbonara (ph Wonho Frank Lee)
His passion and talent have paid off. While working as Executive Chef at La Botte Ristorante in Santa Monica, in 2008, Luigi earned the restaurant its first-ever Michelin star for two consecutive years, making him the youngest chef in the US to be anointed with such an honor.
Your feelings on this incredible goal? What was the dish that got you the Michelin stars?
“Yes, that was truly amazing; I was 25, working so hard, but I never thought I'd win a Michelin star – and then two! This is something I’m so proud of – for all the Italians here, as well. I think that the difference was made by my Risotto with Shrimp, Burrata and Chive Pesto. Risotto is an Italian classic that requires skill and, most of all, time. I’m pretty sure the new generations of chefs are not instructed very well on making risotto and the dynamics of hospitality have changed; people don’t have time to wait for 20 minutes – they just need to eat – and maybe take a picture for their Instagram and run away.”
Cavatelli e Orecchiette Maritati (ph Wonho Frank Lee)
Luigi's professional life continued at a non-stop pace as he collected a series of high-level experiences from internationally acclaimed venues like the The French Laundry and Bouchon Beverly Hills. As Chef de Cuisine at Newport Beach’s Andrea Restaurant within The Resort at Pelican Hill, Fineo was awarded the highest honor of Four Stars from Forbes Travel Guide. Each experience taught him something, but being the executive chef at Rivabella Ristorante, at the side of eminent Italian chef Gino Angelini, was truly priceless.
What’s your strongest memory of working with chef Angelini, a former pupil of Italian icon Gualtiero Marchesi? What did you learn from him?
“What I will never forget is his taste. Chef Angelini doesn’t need any cookbooks or scales; he goes by heart. He cooks without any written references; he just follows his taste. So working with him has been such an amazing experience. Learning day-by-day is such an honor. We’re still friends, of course; we keep in touch.”
Prosciutto Pizza (ph Wonho Frank Lee)
With such a wealth of experiences and the strong desire to be independent, Luigi decided to become a chef entrepreneur: “You have to evolve. Nowadays, chefs are not only stuck to the stove, but they also have to be at the front of the restaurant with the clients.” In 2015, Fineo co-founded the Landmarks Restaurant Group and opened Osteria Venice West, located in the heart of Venice Beach. Then, a couple of years later, Landmarks Restaurant Group opened Luigi Al Teatro in Santa Monica, an upscale Italian seafood restaurant. “Those 4 years were a fantastic experience: bringing my own cooking back from my Apulian roots to California.”
Spaghetti ai Ricci di Mare (ph Wonho Frank Lee)
2019 was the year that marked a change: Luigi met Italy’s most celebrated soccer icon, Alessandro Del Piero. They connected immediately, sharing a mutual drive for excellence and a love for authentic Italian cuisine. Luigi was invited to take the helm at Alessandro’s West Hollywood restaurant and in the fall of 2019, they launched N10 with a revamped space and a menu curated by Luigi, who now serves as the celebrity-loved establishment’s Head Chef.
Tell us more about your relationship with the legend that is Alessandro Del Piero.
“Alessandro Del Piero is an authentic ambassador of the Italian lifestyle. When I travel around the world, even in Japan, everyone knows Lamborghini, Ferrari, Gucci, and Del Piero. I am so proud to work for him; he immediately won me over with his attitude: very international, but always so Italian at heart. He’s a very humble and modest person; I didn’t expect that from such an icon. His very down-to-earth approach is fundamental; he wants me to take care of every detail, without being bossy at all. He wants to be informed about everything, though he leaves me the total freedom to act. Although he’s not a chef, his support is very important because he’s a very good researcher and we discuss a lot about new ideas. He is very committed; you can reach out to him wherever he is, whenever you need. He is not just a founder; this restaurant truly reflects him as a person. Alessandro Del Piero is definitely the captain of this team and he has the ability to put each team member in the right position.”
Opening all week long at 6pm, start your pleasant evening off at N10 with an aperitivo, a Spritz cocktail and a pizza. Then, enjoy the delicious multi-regional Italian menu. Chef Fineo has put together amazing dinner menu options that perfectly stand between traditional Italian cooking and contemporary cuisine, and supported by a great wine list. Here, only the best ingredients are used: imported produce from Italy or products made locally – bread, pasta, ricotta, mascarpone and butter are all homemade by Luigi’s team.
Please, walk us through your menu and explain your moves.
“We have a seasonal menu, that we change as often as we need, to offer the best fresh produce available. Besides pizza, people love the pasta, such as Cavatelli and Orecchiette Maritati with calamari, ceci, and sage, or Pappardelle with braised lamb, peach and pistachio. Another great dish is the Pici al Cartoccio with branzino, fennel, and pomodorini: when you cut the wrapper open, the scent of the sea drifts out. Another well-appreciated dish is Tortellini Modenesi in broth with Lambrusco wine – very traditional.”
What kind of people come to N10?
“Customers are 90% American; they are very well educated, most of them have already been to Italy at least once and they come here to live the experience once more. The best compliment for me is when an American says that eating at N10 is like being in Italy – each forkful must transport the customer to my native land. People are now open to try anything that comes from our traditional cuisine; they are ready to expand their horizons. We offer puccia and panzerotto – and they happen to like them a lot! 15 years ago that wouldn’t have happened. Now, everyone is crazy about puccia and panzerotto!”
At the dinner table, you can find focaccia and taralli – all homemade following the traditional recipes. What if they ask for Parmigiano on the seafood pasta?
“Well, we try to ignore the request… but if they do insist, let’s hope they order an expensive bottle of wine, at least!”