Swedish-Born Master of Italian Cuisine, Staffan Terje, Once Consulted for The Olive Garden

By
Photo: Liz Hafalia/Chron

The last in the Chron’s “Behind the Stove” series, which details the workings of the high-volume kitchen at Perbacco, appeared yesterday. Among the takeaways from the mostly unexciting piece are that Swedish-born chef and co-owner Staffan Terje is a major workaholic; the loose translation of the restaurant’s name is “Golly”; they go through anywhere from two to five whole hogs per month; and Terje once worked for The Olive Garden, consulting on improving their food. His biggest gripe in one of their kitchens was there weren’t enough cooks. “To do high-quality food at a good volume, you need enough people,” he says.

Step up to the plate in Perbacco’s kitchen [Chron]
Earlier: A Look ‘Behind the Stove’ at The French Laundry [Grub Street]
Behind the scenes of four-star Coi, La Folie [Chron]

Swedish-Born Master of Italian Cuisine, Staffan Terje, Once Consulted for The