Chef Suzette Gresham and Pastry Chef Karla Marro, the duo that create the fine-dining experience at San Francisco’s Acquerello restaurant, talk about pastry chef Karla Marro’s coming up in the industry. Marro was born in Chile where she first began her work in pastry, eventually taking up a “stage” (an apprenticeship) at Acquerello in Nob Hill. She also reveals the secret behind her signature dish, “ridged pasta with foie gras”.
Acquerello chef and co-owner, Suzette Gresham kicks off the interview with a strong perspective on the new face and taste for the food and beverage industry. The two make a delightful duo for this interview with Chef Luna.
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