ANDREW T. CATALANO
7334 n concord Avenue, Portland, OR 97217
518-727-2732
acatalano@gmail.com
EDUCATION
Wesleyan University, Middletown, CT May 2005
Bachelor of Arts in Philosophy; Phi Beta Kappa; honors thesis on aesthetic theory.
University of Bologna, Bologna, Italy Spring 2004
Coursework in Italian history, art, literature, cuisine; extensive travel throughout Italy.
PROFESSIONAL EXPERIENCE
Chehalem, Newberg, OR August – December 2011
Harvest Intern
Worked with Pinot Noir and various aromatic white varietals. Assisted at all phases of
production from vineyard sampling to barreling down.
Maialino, New York, NY September 2009 – June 2011
Sous Chef
Part of opening management team. Involved in development of all aspects of kitchen, with particular concentration on pasta – both in menu development and on the line – and on expediting service.
Gramercy Tavern, New York, NY May 2007 – June 2009
Line Cook
Progressed through entire hot line, with emphasis on pasta, meat roast, and fish roast. Deepened my understanding of the farm-to-table ethos and heightened my regard for simplicity in cooking.
Franny's, Brooklyn, NY February - December 2006
Line Cook
Proficient at all stations, including wood-fired oven. Familiarity with Italian meat-curing techniques. Developed awareness of and respect for seasonality in cooking.
Podere Il Casale (Organic farm), Tuscany, Italy August 2005 - January 2006
WWOOF Volunteer
Developed agricultural, culinary, and viticultural skills. Encountered and engaged
diverse cultures and value systems. Cultivated an appreciation of the importance of organic
and sustainable choices and attitudes.
Vineyards Wine Shop, Albany, NY Summer 2005
Wine consultant for patrons. Participated in weekly tastings with industry professionals.
Skills and interests
Italian fluency; Spanish proficiency; TEFL certified; writing; jazz; travel.
