Chef Antonio Friscia

The two key ingredients in Chef Antonio Friscia’s life are Italian cooking and creativity. Blended together, these ingredients have helped Friscia create masterful dishes in restaurants across the world. With over 15 years experience in the restaurant business, Friscia now brings his world-renowned experience to Stingaree.

Friscia’s culinary training began at an early age, when he worked for his father and grandfather at the family fish market known for its Italian slogan, “Friscia Fresha Fisha.” After receiving a degree from the Hotel and Restaurant Management program at San Francisco City College, Friscia moved to Italy to study under two of the country’s most talented culinary masters, Chef Gualtiero Marchesi and Chef Nicola Tadescino. There he mastered Italian pizza dough, fresh pizza, and the art of rotisserie and grilling. During his time overseas, Friscia also served as Sous Chef for Tedacnio’s Ristorante Pedrocchi and as Chef/Pizzaiolo for Ristorante Sei Camini.

Bringing his Italian experience and knowledge back to the U.S. in 1985, Friscia successfully opened five restaurants in the San Francisco Bay Area. All were noted not only for their palate-pleasing dishes, but for the unique style and ambiance in which they were enjoyed.

Friscia currently is an active member of Cooks Confab. Cooks Confab is a group of like-minded San Diego chefs who band together every few months to create meals centered around a theme or central ingredient. The mission: bring good people and great food together, and share the love. Please visit their website at www.cooksconfab.com.