Name: Joe Fugere of Tutta Bella Seattle
Current Restaurants and concepts in the Tutta Bella Family: Tutta Bella Neapolitan Pizza, Tutta Bella Culinary Innovation HUB, Social Fabric Cafe + Market, Lobby Bar at REN, and D’Asporto Food Truck
What inspired you to go into the culinary industry?
From a food and culinary perspective, the single most impactful influence was unquestionably my grandmother, Carolina Costanzo. She embodied the deeply ingrained cultural tradition that brings people together and celebrates its bounty. For the Neapolitans, food nourishes both the body and the soul — it’s a way of life. My grandmother was a reflection of the warmth, generosity, and love of life characteristic of the Neapolitan people.
Where did you officially learn to cook?
My informal but immersive learning came from hanging out in the kitchens of my grandmother and her beloved neighbor, Flora, in the Italian American neighborhood where I grew up in Seattle. My formal training was through the Hospitality Business Management program at Washington State University.
Would you tell us about your first job working with food?
Sure. The day I turned 16 and earned my driver’s license, my mother handed me the keys to her Buick Riviera. I thought she was being generous and kind until she instructed me to take her car out to “find a job.” I returned an hour later and started my first job at a taco stand in Seattle that same day.
What is your favorite dish to make and why?
My favorite dish to make and eat is, without question, “Spaghetti con Colatura di Alici” — a pasta dish made from a few simple ingredients: anchovies fermented in chestnut barrels for months, olive oil, fresh parsley, chili flakes, and breadcrumbs. It has a savory fish flavor that develops a sort of umami and sweet symphony in your mouth. I love this dish!
What has your experience been being LGBTQ+ working in the culinary industry?
I live in a very accepting community. My experience has been exceptional and filled with love and support.
How do you use your talents to build community?
Community is one of the five values we embrace at Tutta Bella (the others are Love, Innovation, Growth, and Passion). Tutta Bella partners with local non-profits at each restaurant to support communities in need. Examples of some of these partnerships include our Family First Meal program with the adoption agency Amara, a “Supported Employees” program in which individuals with developmental disabilities become valuable team members who thrive in the work environment, and food donations that support various local food banks to combat food insecurity in our communities. Tutta Bella supports over 400 non-profits each year with donation gift cards to aid their fundraising efforts. Finally, Tutta Bella is engaged with various LGBTQ+ organizations and supports their events and fundraisers.
What other passions do you have in life outside of the kitchen?
I love to travel, spend time in the garden (I am a foliage fanatic!), catch up on reading, and spend time with my three grandchildren.
What is the most memorable moment, good or bad, working in the culinary industry?
In 2012, we had the opportunity to serve President Obama on Air Force One. We catered his flight from Payne Field in Everett, Washington, to Washington, DC, serving pizza, salad, and tiramisu to the President and 35 members of his crew and the press.
What would you like to still achieve or learn?
I’d like to achieve contentment by helping others and practicing gratitude for the things that make my life better. I’d also like to learn how to age gracefully with dignity.
Any words of inspiration for those who either want to learn to cook at home or want to go into the culinary industry as a career?
My mantra to friends and family has always been consistent: whatever path your life takes you down, always remember to “Do What You Love!”
Spaghetti con Colatura di Alici
Yield: Serves 4
- 8 Tablespoons Olive Oil
- 4 Tablespoons Colatura di Alici
- 2 Garlic Cloves, Minced
- Pinch of Red Pepper Flakes
- 6 Tablespoons Chopped Italian Parsley Leaves
- 3/4 Pound Spaghetti
- 1/2 Cup Toasted Fresh Homemade Breadcrumbs
Instructions
- Bring a large pot of unsalted water to a boil.
- Cook the pasta until it is “al dente”.
- While the pasta is cooking, mix together the oil, colatura, garlic, red pepper flakes, and parsley in a small bowl.
- Drain the pasta, then toss the hot pasta with the sauce until the pasta strands are well coated.
- Sprinkle with the breadcrumbs and top with a little more chopped parsley.
- Serve immediately.
