Executive Chef David Fulciniti, Dayton Racquet Club, Dayton, Ohio
Photography by Andy Snow
What food reminds you of childhood?
Peanut butter and jelly sandwiches. Growing up, I really didn’t like to try different foods.
Who or what influenced your decision to become a professional chef?
For my senior year in high school, I needed one more credit to graduate so I took a cooking class, and the rest is history. Thanks, Miss Edwards.
What’s your favorite international cuisine?
Sushi. I really enjoy making it, serving it, and, of course, eating it!
What do you always have in your refrigerator at home?
Extra sharp cheddar, Parmigiano-Reggiano, prosciutto ham, spicy brown mustard, and, of course, the jelly for the PB&Js.
Do you cook at home? If so, what’s your favorite food to cook at home?
Yes. I like to keep it simple. When I’m at home, it’s about comfort food: soup and grilled cheese; meat loaf and mashed potatoes.
What is your favorite kitchen gadget?
I have three: my offset serrated knife; a mandoline; and my Cryovac machine.
Do you have a favorite food indulgence?
Pizza. I usually have it three to four days a week.
What’s your favorite food/wine pairing?
Echelon Pinot Noir paired with a duck confit enchilada.
What do you think will be, or should be, the next trend in fine cuisine?
I think healthier items and organic foods will continue to be a trend.
What is your most used cookbook?
I rely on my CIA book from culinary school and the Food Lover’s Companion.
What is your go-to (favorite) ingredient that you use time and time again?
Roasted garlic pepper. I use it on everything: potatoes, vegetables, fish …
If you weren’t a chef, what might you be?
A professional billiards player or maybe a professional fisherman.
Who would you invite to your fantasy dinner party?
Howard Stern, Artie Lange, and my mom. I think it would make for a very interesting evening.
When you’re not cooking, what are your favorite pastimes?
Spending time with my two boys and my wife, fishing, playing golf, and just relaxing.
What is a cooking tip that most novices don’t know?
Don’t throw away those old nonstick pans after they get scratched. Re-season them with kosher salt and vegetable oil. Cover the bottom of the pan with salt and add enough oil to get the salt wet. Place the pan on a burner over medium heat for about 10 minutes. The salt will get into the scratches and will make it nonstick again. This also can be used for regular sauté pans.