Executive Chef Announced for Indigo Road Hospitality Group’s Colletta


Say “bonjour” to Colletta’s just-announced executive chef, Oscar Gnapi! Hailing from Paris, Gnapi will join Indigo Road Hospitality Group’s Italian restaurant at Fenton (slated to open later this summer!) and bring with him 20-plus years of esteemed experience—with stints at restaurants and hotels in Paris, Italy, London, California, Chapel Hill and Cary——covering a diverse range of cuisines.

Chef Oscar Gnapi, Colletta
Photo by Miranda Mounts

“I was raised in Paris with a very large family and am from a culture where cooking was as valued as breathing air,” says Gnapi. For as long as he remembers, Gnapi has pursued the culinary arts. He boasts a degree in the culinary arts from the CEFAA in Villepinte, France, and formal training via an internship in Italy. Following his schooling, Gnapi worked across Europe at five-star hotels including George V in Paris and Le Meridien and SoHo House in London, and has worked with such renowned chefs as Michel Rostang, Daniel Boulud, Bruno Loubet, Pascal Even and Jean-Pierre Gagnaire, to name a few.

Gnapi came to North Carolina in 2007 to serve as the executive sous-chef on the opening team of An: New World Cuisine for three years, before serving as executive chef of La Residence in Chapel Hill in 2017 and at the Unscripted Hotel in 2018. Now, he’s bringing his knowledge of traditional European and Italian cuisine to Colletta.

Translating to “collection” in Italian, Colletta—which will be Indigo Road Hospitality Group’s third Triangle restaurant (joining DTR’s O-Ku and Oak Steakhouse)—will feature a compilation of dining experiences, with a focus on Italian-American dishes. Think pasta scratch-made in-house daily, antipasti, pizza and more, plus a “for the table” dining option curated for a family-style experience.

“I have such a love and appreciation for the culinary arts and have been lucky enough to learn from some of the most talented chefs of our time,” says Gnapi. “I’m excited to deliver a memorable experience at Colletta—a meal any Nonna would enjoy!” Bon appétit!

Read more on Fenton here.





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Angela Brown
Angela Brown is the author of our Business & Economy section.