Acqua Al 2 Restaurant In Annapolis, Maryland: Meet The Chef
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5 Reasons to Visit® sat down with Executive Chef Stefano Innocenti of Acqua Al 2 in Annapolis, Maryland.
Acqua Al 2 in Annapolis, Maryland
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Florence, Italy, which has a tremendously rich culinary history. My culinary philosophy has been to lean heavily on the traditions of the regional cuisine, but innovating by introducing surprising ingredients or presenting them in a new and different way, to develop my individual style and creations.
Acqua Al 2 in Annapolis, Maryland
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I’m a bit of a romantic. I like to write poetry when I’m not in the kitchen and seek out the beauty in the simple things. I’d like to think that this mentality is reflected in my cooking style.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Rigatoni alle Melanzane. Because it’s the best eggplant pasta out there in my opinion. Lots of people love an eggplant dish at an Italian restaurant. But the rigatoni melanzane is a unique eggplant pasta that has incredible flavor.
Acqua Al 2 in Annapolis, Maryland
What are three ingredients that you simply couldn’t live without?
The three ingredients I could never give up are extra virgin olive oil, basil, and parmesan cheese.
We love the art behind plating. What do you love about designing the perfect dish?
One of the things I started doing at Acqua al 2 in Florence is the Assagios, or tastings. We have a salad tasting, pasta tasting, steak tasting, and a dessert tasting. They are designed so that everyone at the table can have a few bites of many of the dishes. It heightens the shared experience for the diners. I always think of the guest experience when designing my dishes.
Acqua Al 2 in Annapolis, Maryland
Tell us about one of the most creative dishes you’ve created?
If I had to choose one in particular, I would say the Fileto Mirtillo or “Blueberry Filet.” I love to use savory fruit sauces in my cooking. They delight not just the sense of taste, but of sight and smell as well.
What is one of your greatest accomplishments and/or recent awards you've earned?
I think that my greatest accomplishment as a chef has been that I have been able to create and to teach for over 40 years. The thanks I have gotten and the love that people have for the restaurant is the best part of being a chef.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Lousy service—so we are putting extra focus in making sure our customer experience is on par to what service standards were before Covid.
What’s your favorite cocktail or beverage of choice?
My favorite drink is a good glass of Brunello di Montalcino.
Acqua Al 2 in Annapolis, Maryland
What do you love about being the Executive Chef of Acqua al 2 in Annapolis, Maryland?
I love being the Executive Chef of Acqua al 2 because it allows me to create my own dishes and share them with people.
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