Executive Sous Chef, Orazio Parisi, was born in Sicily in a small town called Avola, famous for it's grapes which produce the unique Nero d'Avola wine.  He grew up with a deep love for cuisine, and what began as a hobby soon turned into a career.

Chef Parisi came to California in 2002 to follow his dream of becoming a full-time chef.  Bringing his classic Sicilian trattoria background to Pasadena, he attended the acclaimed California School of Culinary Arts, studying under renowned chefs and graduating their Le Cordon Bleu program with highest honors.  He went on to work for prominent restaurants such as McCormick & Schmick's, La Terza and Il Fornaio before coming to the Biltmore Hotel as Chef de Cuisine in 2007, moving up to his current position in 2009.

Chef Parisi's creative southern Italian cooking is primarily influenced by the quality of the ingredients, always adjusting his dishes around freshness and seasonality.  If asked, he will maintain that even with his vast experience and a distinguished education, his best mentor will always be his mom.

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