Category Archives: Meet The Chef

By Christine Graf

Siro’s in Saratoga opened for the season on July 10 with a new executive chef, Albany native Noah Frese. A second generation chef, the Christian Brothers Academy graduate received his culinary training at the International Culinary Center in New York City. His father, James Frese, is a well-known Capital Region chef.

Upon graduating from culinary school, Frese worked at Bar Boulud in New York City, training under Chef Daniel Boulud. A French chef and winner of multiple James Beard Awards, Boulud owns numerous eateries throughout the world. His restaurants in New York City have received a total of four Michelin stars. 

After working for Boulud, Frese moved to Charlotte, North Carolina, where he ran a Spanish tapas restaurant. Returning home to the Capital Region, he served as the executive sous chef at 677 Prime before moving on to the Roosevelt Room in North Greenbush.   

Named one of the “Rising Star” young chefs at the Albany Chef’s Food & Wine Festival, Frese has lofty expectations for himself in his new role as executive chef at Siro’s. 

“My plan is to bring it back to the fame it used to have,” he said. “My goal is to make Siro’s the top restaurant in the area. I want to make it a fun, energetic place. I want you to feel that when you walk in the door.”

Frese’s kitchen staff will include sous chef Grayson Spittler and pastry chef Julia Aiello, both of whom worked with him at the Roosevelt Room. 

“I have a great crew, and Julia’s pastries are really truly amazing. She’s phenomenal,” he said. “Julia is known for her pavlovas (a type of meringue dessert), and she’s going to do a cocoa dusted pavlova with a sour cherry compote. She’s also going to do a sweet corn crème brûlée   

According to Frese, the Siros’ menu will feature some of his signature dishes. 

By Paul Post

 Mike Rafferty’s culinary heroes include the likes of Julia Childs, Gordon Ramsay and Wolfgang Puck.

 These are some of the celebrity chefs who inspired his career as a young kid, growing up in the Saratoga Springs restaurant scene. But a legendary BOCES culinary instructor who trained countless local students, stands out above all others.

 “My favorite was Chef George Hoffis,” Rafferty said. “He was a great guy. He taught me everything. I started working when I was 14 so by the time he got hold of me I knew a little something. He knew I was interested so he took me under his wing and guided me through this crazy business.”

 The lessons Rafferty, now 55, learned as a Saratoga Spring High School student are still paying dividends in his current position as head chef at the Inn at Saratoga, the Spa City’s oldest continuously operating lodging house, built in 1843, which takes guests back to a charming bygone era.

 “I’m hands-on,” he said. “I’m working the line on a constant basis, plus doing all the administering, managing staff, creating menus, ordering, inventory and I do all the banquets. I’m not a paper chef as they like to say.”

 The key to running a successful kitchen is simple: “Getting everything organized and having a very clean work environment,” Rafferty said.

 He stays up with the latest trends by watching cooking shows on television and poring through magazines such as Bon Appetit. 

“And I’ve been doing this so long that sometimes I bring back recipes from 20 years ago,” Rafferty said. “I am totally 100 percent responsible for the menu. We change it three times per year—fall and winter, spring and summer and a special one for track season, the busiest time of year. Our beef brisket is very popular. The recipe is from the owner’s (Robert Israel) great-grandmother. We cook it Jewish style. That’s very popular. Our lamb dish is taking off now, too. It’s served with roasted sun-dried tomatoes, spinach and Kalamata olives. And our stuffed sole, stuffed with crab meat served over risotto is also a top seller.”

By Maureen Werther

For somebody who thought he wanted to grow up to become a state trooper, the culinary talents of Michael Mastrantuono, executive chef at 15 Church restaurant in Saratoga Springs, are so hot, they could almost be against the law.

Mastrantuono joined the team at 15 Church in July, taking the place of Brady Duhame. He worked long hours throughout the track season. As it turned out, the 2017 track season was 15 Church’s busiest and most successful yet.

Only 27 years old, the Schenectady County Community College (SCCC) culinary school grad has rapidly been making a name for himself in the region, creating culinary magic at Indulge, MezzaNotte and Roux before arriving on the Saratoga scene. He was named one of Full Service Restaurant News magazine’s “40 Under 40 Restaurant Stars on the Rise” earlier this year.

Michael is a native of upstate New York. He grew up in the small town of Greenville, surrounded by the tastes, smells, sights and sounds of Sophie’s, the family restaurant owned and operated by his father.

After a very long day in the kitchen at 15 Church, one of Chef Michael Mastrantuono’s favorite “go to” dishes is also so easy that even the most culinarily-challenged cook can pull it off. Here’s what you’ll need:

By R.J. DELUKE

Chef Danny Urschel has spent his entire work life in the food business, even before his graduation from the American Culinary Institute in 1996.

“It’s something that I’ve always loved,” he said.

He’s been in the restaurant business since he left the institute. Now he is the proud owner of Mio Posto, an intimate Italian restaurant at 68 Putnam St. in Saratoga Springs. He runs it with his wife, Heidi.

He purchased the restaurant, located near the Saratoga Springs Public Library, in 2014. Before it was Mio Posto, the space was previously known as Lanci’s, and later 8 Tables.

Prior to the purchase, Urschel had been assisting previous Mio Posto owner Danny Petrosino from time to time, especially during the busy horse racing season.

Mio Posto is an intimate space–just eight tables–that has achieved high popularity in the city. Urschel said it has been the top-rated restaurant on internet website Trip Advisor.