Fitz Tallon | Cooking With Gas

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"We use natural gas because it's hot right away. The reality of this business is to go fast and hurry up."

Fitz Tallon

Fitz Tallon

Executive Chef

Eataly Flatiron, New York


Fitz Tallon became interested in cooking after working at farm in Massachusetts where he managed a field crew. He craved to know more about the product he was dealing with so Fitz studied to become a chef. While attending the French Culinary Institute in New York, he worked at Blue Hill under chef de cuisine, Trevor Kunk. Next, Fitz worked at Babbo and Manzo before becoming executive chef at Eataly NYC Flatiron. Fitz loves cooking simple pastas and if he weren’t a chef, he’d like to own and operate a farm.