Sasha Rosenfeld, executive sous-chef at Artusi and Spinasse
As with any career, chefs experience peaks and valleys in their cooking, and it’s fortunate for all when a chef hits some crazy food rhythm and starts producing massively delicious fare. This phenomenon happened with Sasha Rosenfeld this year, behind the counter at Artusi (Capitol Hill, 1535 14th Ave.; 206.678.2516; artusibar.com). Rosenfeld, who just turned 30, grew up cooking in the kitchen alongside his mom and started working in restaurants (Five Corner Market and City Catering Company) after graduating from college. In the last year, he’s gone from sous-chef at Artusi, where he turns out plates layered with flavor and finesse, to executive sous-chef between the kitchens at Spinasse and Artusi. This new role is teaching him the fine art of multitasking. With no formal culinary training, but a whole lot of self-education, he riffs off Italian recipes using local inspiration, such as a Chinese long bean dish that pairs charred lemon and Washington albacore with this nontraditional legume for a simple antipasti. For the long term, Rosenfeld, like many chefs, envisions running his own space and working as chef/owner, where he could free his imagination to break down culinary barriers. Currently on his mind? Playing around with the Japanese style of yakitori grill cooking while serving American food. According to him, there is a whole lot you can do with food on a stick. This innovator has a culinary career you’ll want to track.
Pictured: Artusi/Spinasse executive sous-chef Sasha Rosenfeld, photographed August 26, 2013, at Artusi on Capitol Hill