Cooking has always been how I connect with people.
I teach private cooking classes rooted in fresh pasta, Italian classics, Chicago tavern-style pizza, and small-batch meals meant to be shared.
A little bit of everything.
Un Po’ Di Tutto means “a little bit of everything,” and that’s a pretty good description of how I cook.
What started as curiosity in the kitchen became a constant pursuit — learning techniques, refining recipes, and understanding the small details that turn good food into something memorable. Over time, that curiosity grew into a deep love for handmade pasta, Italian cooking, Chicago tavern-style pizza, and the kind of meals meant to be shared around a table.
Some nights it’s fresh pasta and Roman classics. Other nights it’s tacos, tapas, or dessert. The common thread is always the same: thoughtful technique, good ingredients, and food that brings people together.
Studying food where it comes from.
A big part of how I cook comes from studying food where it comes from.
Over the last five years alone, I’ve traveled to Italy more than ten times, studying pasta making extensively in Bologna, Rome, and beyond. I’ve also studied pizza making in both Rome and Naples, learning how regional traditions, technique, fermentation, heat, and simplicity all shape the final dish.
Beyond Italy, I’ve traveled extensively across Europe, drawing inspiration from places like Barcelona and Bilbao, where food is deeply tied to community, seasonality, and the pleasure of eating well.
My culinary curiosity has also taken me through China, India, the Middle East, Japan, the United Kingdom, and Ireland — always with the same goal: to learn how people cook, eat, gather, and preserve tradition.
Those experiences shape the way I cook at home and the way I teach in class. They’ve taught me that great cooking is often less about complexity and more about understanding ingredients, respecting tradition, and knowing when to trust your instincts.
I’m always learning, always refining, and always bringing new ideas back to my kitchen.
Less formal class, more relaxed dinner party.
My cooking classes are designed to feel relaxed, useful, and fun.
Whether you’re looking to master fresh pasta, improve your confidence in the kitchen, plan a date night, or host a small group experience, the goal is simple: cook something great, learn something useful, and enjoy the process.
My approach
I believe cooking should feel approachable.
No ego. No pressure. No complicated restaurant nonsense.
Just practical techniques, clear explanations, and food you’ll actually want to make again.
Hands-on skills for memorable meals.
- Fresh pasta and handmade shapes
- Roman pasta classics
- Chicago-style thin crust pizza
- Sauces and technique
- Entertaining and dinner-party cooking
- Small-batch cooking fundamentals
Let’s plan a class around something you’ll love.
Pick a class idea, send a recipe you want to learn, or tell me what kind of meal you want to make.
Email Paul