Ralph Pagano

www.kitchensynx.com
CHEF, HOST OF MOJO HD'S PRESSURE COOK

 In nearly two decades as a chef and restaurateur, Ralph Pagano has delighted diners in Manhattan , the Hamptons and South Florida with his interpretations of world cuisine. Ralph’s signature style is to re-mix, taking classic dishes and re-inventing them for today’s palate. He’s become famous for his subtle flavorings, inventiveness and artful presentations as well as redefining “comfort food.”   Ralph's balance of taste comes from his distinct ethnic background:  a fiery mix of Italian and Lebanese influences.  He cooks with the passion of Mediterranean and Italian styles using classic French techniqu es. 

      Real food is Ralph's passion and his aptly named show "Pressure Cook" appears on the high definition network MOJO HD.  In this exciting unscripted food/travel show, Ralph literally tours the world, learning about food from remote exotic and unique, eye-popping locations, all seen in high definition.  Some of the places he has visited are Iceland , South Africa and China where he meets fascinating people both in and out of the gastronomic world. The hitch:  he must earn enough money at each destination with his culinary skills in order to pay for plane ticket home.  The premier of Season Two on MOJO is September 22, 2008 with Ralph being dropped off in Tasmania.  Second season locations include Jamaica, Hawaii, New Orleans, Croatia, Greece, Finland, Canada & Chile.  Click here to view the trailer to Pressure Cook.

        Besides Pressure Cook, Ralph’s television resume includes a battle with Bobby Flay on Food Network’s hit Iron Chef America as well as becoming a finalist and crowd favorite on the premier season of Fox’s hit, Hell’s Kitchen, with chef Gordon Ramsay. 

     Ralph, a graduate of the Culinary Institute of America, has worked his way through some of the top kitchens in New York City.  With time spent at such legendary restaurants as The Sign of The Dove, One if by Land Two if by Sea, The Hudson River Club and The River Café, Ralph has created a style all his own. With critical success in his  executive chef roles at West Broadway Restaurant, Bobby Van’s Steakhouse and as Chef/Owner of The World Pie restaurant group, Ralph has garnered a cult following.

     His first book titled "Will Work For Food" will be published in the Winter of '08 with stories and recipes from his world wide gastro tour.  He is currently doing demonstrations and appearing at international food events while collecting more information about cuisines in his quest to eat his way around the world.

   Ralph can be seen on his website www.kitchensynx.com where his blog, recipes and much more can be viewed on demand.