Cetrella’s Executive Chef Amol Thanky has over 16 years of culinary expertise acquired in fine restaurants. As a child he learned international recipes including Indian and Jewish dishes to entertain family and friends at home, where he mastered Austrian Sacher Torte. Thanky attended Le Cordon Bleu Austin, learning Italian cuisine at upscale Siena Ristorante Toscana; experienced casual to fine dining kitchens at 5-star Desert Ridge resort in Scottsdale, followed by ‘classic French cuisine with a wandering sense of global inspiration’ as lead cook at San Francisco’s iconic Michelin-star Gary Danko. He opened five sustainably-based, neighborhood-centric San Diego dining concepts, and led Oakland’s Michelin-recommended Bardo Lounge and Supper Club, where the adventure, whimsy and flair of mid-century style dinner parties inspires elevated American comfort food.
Committed to fresh and environmentally-sensitive fine dining, Cetrella warmly welcomes Thanky to lead Cetrella’s culilnary team, and to forge new directions for its seasonally-driven Mediterranean-Rim, California Coastal cuisine. His intuitive range from intimate cooking class in Cetrella’s Teaching Kitchen, to daily lunch and dinner and large banquets in Cetrella’s main dining room and outdoor Paseo, to private dining and future jazz dining fare in Cetrella’s speakeasy, and off-site catering for private occasions like art events, store launches, and entertaining at home, well-serve Cetrella’s clientele across its dining options.