Stefano Secchi Michelin-starred Chef Rezdôra & Massara

An Evening of Culinary Artistry

In celebration of the art of creation, join us for a private dining experience at The Platform at Pier 57—a masterpiece in partnership with the NYC Wine & Food Festival and the James Beard Foundation. Hosted by Michelin-starred Chef Stefano Secchi, this multi-course journey blends Italian tradition, seasonal inspiration, and the soulful craftsmanship that defines true culinary art. 

Chef Stefano Secchi

Stefano Secchi is the chef and partner of Rezdôra and Massara, two celebrated regional Italian restaurants in New York City. Brought up in a home with a strong sense of Sardinian heritage, Stefano has dedicated his career to the craft of Italian cooking. He spent several years honing his skills in Modena at the famed Osteria Francescana under Massimo Bottura and perfecting the art of handmade pasta under the tutelage of Nonna Laura Morandi at Hosteria Giusti and in Piemonte, just outside of the white truffle region of Alba, working with Michelin-starred chef Davide Palluda at All’Enoteca.

Rezdôra, which opened in 2019, showcases the rich culinary traditions of Emilia Romagna. Since Rezdôra’s opening, Stefano has led the team, to a three-star New York Times review from restaurant critic Pete Wells, earned a 2021, 2022 and 2023 Michelin star, named one of the 100 Best Restaurants in New York City by the New York Times, and traveled to Milan to receive recognition as the #7 Italian restaurant in the world by Top 50 Italy.

Massara, Stefano’s second restaurant, opened in 2024 and celebrates the vibrant cuisine of Campania. Inspired by his childhood memories of visiting Southern Italy and the region’s rich abundance of farms and fisheries, the menu is centered around cooking with a wood-burning oven and grill.

Beyond his culinary achievements, Stefano is committed to giving back to the New York food community, supporting No Kid Hungry, City Harvest, Food Education Fund, Wellness in the Schools, and God’s Love We Deliver, among others.