MEET THE CHEF: Dan Bazzinotti of Pescador at the Hotel Commonwealth in Boston, Massachusetts

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5 Reasons to Visit® sat down with Executive Chef Dan Bazzinotti of Pescador at the Hotel Commonwealth in Boston, Massachusetts.

Executive Chef Dan Bazzinotti of Pescador at the Hotel Commonwealth in Boston, Massachusetts

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up North of Boston and had an interest in food from a young age. Food played a major role in all of our family gatherings and was almost the centerpiece of every get-together. Inspiration for my cooking style and philosophy, working at Brennans in New Orleans in 2004 was a great experience one that really shaped the way I approach food, and my style of cooking. I have also traveled to Peru many times and that is what has inspired our Peruvian ceviche mixto.

Pescador at the Hotel Commonwealth in Boston, Massachusetts

Tell our readers an interesting fact or two about yourself.

When I am working on menu changes or special event menus, I’m usually always listening to Wu Tang in my basement bar with a nice glass of Italian red.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

This is such a tough question for a chef since we love a lot of things. To keep it simple I’ll mention a new sauce we just made at the restaurant, Salsa Macha. It’s a traditional Sonoran oil & chili-based salsa packed with peanuts, seeds, and garlic. We literally haven’t found an item its not delicious on from clams to octopus, and even morning fried eggs!

Pescador at the Hotel Commonwealth in Boston, Massachusetts

What are three ingredients that you simply couldn’t live without? 

Once again, another tough question for a chef but for me personally—fresh bread, butter and chile (any type of chile will do but preferable Calabrian).

We love the art behind plating. What do you love about designing the perfect dish?

When it comes to plating, I try to think less and let the food tell us how it wants to be plated. Starting with the best local and freshest ingredients, prepared simply is first and foremost. As for plating “form follows function” always.

Pescador at the Hotel Commonwealth in Boston, Massachusetts

Tell us about one of the most creative dishes you’ve created?

I can’t think of an exact dish but some of the most creative moments are during events like our ceviche bar takeover when we get to collaborate with our fellow chefs and assist them to create within our space all while curating an exceptional evening for our guests.

Pescador at the Hotel Commonwealth in Boston, Massachusetts

What is one of your greatest accomplishments and/or recent awards you've earned?

In the kitchen we always strive to earn great accolades and reviews but at the end of the day we are proving a place for our guests to come relax and enjoy themselves. I am also very proud of our team; without them I wouldn’t be able to do my job so helping them and teaching them is always a big part of my day to day.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I think that we are seeing the beginning of a new food era being built from the bottom up with the public seeking out small hidden gems rather than your average chain restaurant or fine dining establishment.

What’s your favorite cocktail or beverage of choice?

The drink of choice for me would have to be a Negroni with an orange wedge or an Italian white from Campania!

What do you love about being the Executive Chef of Pescador at the Hotel Commonwealth in Boston, Massachusetts?

I feel very honored to work with the Blue Ribbon team, being able to be creative and a part of opening this new concept is a huge opportunity. It’s just great to come in everyday and be happy!