Bo Maisano grew up in a food-obsessed Sicilian family in the food-centric city of New Orleans. He honed his chops in restaurants in the French Quarter of New Orleans and has practiced in many culinary avenues, from high volume five-star hotel kitchens to mom-and-pop resort town shops. Most recently, Chef Maisano has been the R&D chef for Munchery and product developer for start-up ventures. Prior to that he was the chef of BoRamen, The Tin Table and 1200 Bistro here in Seattle.
Chef Bo Maisano’s goal is to reinvent what it means to be “deliciously” innovative.
While Chef Bo has been unpacking his knives and settling into the Orca Bay Test Kitchen, we asked him a few questions.
- What is the first meal you ever made?
I remember always helping out at the many family dinners, peeling, stirring, mixing. But making pasta and a red sauce would be first along with red beans and jambalaya.
- Top 3 favorite Seattle restaurants?
This is a tough question because Seattle has a lot of really good restaurants. So, since I eat out a lot, and this list changes monthly, I will give you my last three favorites:
Il Corvo – lunch only, best pasta in the city
Brimmer and Heeltap – Jen and Mike are doing wonders in Ballard
Hey Day –New burger joint in Madrona is killer
- Who is your favorite chef?
This changes with time, there are so many and my interests wander, but Boulud, Keller, Colicchio & Rippert for classics. Zimmer, Chang, Bourdain because they have the best job ever and Michael White in NY for his seafood, John Gorham of Toro Bravo in Portland wrote my newest favorite cookbook and Ms. Vy of Morning Glory in Hoi An- for out of this world authentic vietmanese.
- You have 15 minutes to pull a meal together for yourself. What do you make?
Grilled fish and mixed greens and a sherry, mustard vinaigrette
- and last, your favorite seafood?
Salmon or Halibut, wonderful flavor and endless options!
We’re excited to have Chef Bo on our staff and will be featuring his recipes for you to enjoy at home! Stay tuned…