A chef whose love of food runs across generations
As long as Natasha Vitti-Solares can remember, she has loved to cook. Born in Rome and raised in Detroit, she enjoyed being in the kitchen, whether at home or at her family's pizzeria.
She attended culinary school at the Scottsdale Culinary Institute in Arizona, then landed a chef job at the Highland Country Club in North Carolina.
She's been with The Capital Grille for four years, first in the shadow of the nation's capital in McLean, Va.; now at its Rosemont location.
She lives in Oak Park with her husband and five children.
What is your culinary style? At The Capital Grille, we're known for our steaks that are dry-aged and hand-carved on premise in a unique, propriety process and our fresh seafood. The Capital Grille is also popular for our fresh twists on classics, such as the Signature Pan-Fried Calamari with Hot Cherry Peppers and the Lobster Mac 'N' Cheese.
Tell us about your typical day. I manage a kitchen staff of 25, and am responsible for all menu execution, culinary development and training.
Typically, in the morning, I examine the coolers and see if the line cooks need anything to be ordered for the next day. Then, I clean, cut and filet fish daily and expedite lunch and dinner service.
Describe a memorable meal you've eaten. One of the most memorable dishes I had was the lemon fettuccine in Amalfi, Italy. There is a surplus of lemons in Amalfi and most of the region's signature dishes and drinks include lemons, hence limoncello (lemon liqueur), for which Amalfi is known.
Tell us about a memorable meal you've prepared. When I was 9 years old, I convinced my grandparents to invite the neighbors over and let me cook dinner for the entire party. I made sausage and peppers entirely by myself. To this day, the neighbors still bring up this story.
What is your favorite ingredient to cook with? I love to use any artisanal and seasonal ingredients. We draw inspiration from local ingredients to create unique daily specials and seasonal menu features.
Do you have any picky eaters in the family? I have five children. I have been very lucky, since my kids will eat everything, almost to a fault. My advice to mothers is to never give up. Kids change their minds frequently and even their taste buds will change.
Do you cook at home? I cook almost everything at home. The last meal I made was liver and onions.
Do you have a favorite place to eat out with the family? The park is my favorite place to eat with my family. For special occasions, we like to be adventurous and try new places.
What do you do in your free time? I enjoy spending time with my family and relaxing. The next time I have a free moment, I would love to lie in a hammock and read.
Tell us about this recipe: Seared Citrus Glazed Salmon is one of our most popular seafood dishes. We sear a fillet of fresh salmon and brush it with a homemade citrus honey glaze. We serve it over a medley of vegetables, including haricots verts, roasted Cipollini onions and fresh asparagus.
Try it at home or at The Capital Grille, 5340 N. River Road, Rosemont. (847) 671-8125.
•To recommend a chef to be profiled, write to food@dailyherald.com.
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