The Hollywood Reporter's 20 Most Influential Chefs in Hollywood
Having made his name at NYC's Porchetta, Neroni burst onto the L.A. scene in 2011 at Osteria La Buca, gaining acclaim for his ways with pig. But when Paul Hibler, owner of Venice's Superba (533 Rose Ave.), invited him to helm the restaurant in July, he changed course.
"Chefs take turns in their careers, and I've always been interested in vegetables," he says. "I worked at Chez Panisse." Superba has since emerged as a must-go spot for handmade pastas topped with market-fresh greens, as well as one of the year's standout dishes, the cauliflower "T-bone": half a head of the cruciferous veggie oven-braised in a white-wine broth, then seared in a cast-iron skillet until caramelized.
Notes Neroni: "The key question in our kitchen is always, 'Is it craveable?' "
Where else Neroni eats: KyoChon, for fried chicken rolled in puffed rice with pickled mango sauce.
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