Executive Chef Jarett Appell refined his mastery of Italian cuisine traveling between kitchens in Italy and New York City throughout his career. Ten years of education and experience drove the dishes Appell developed for Stella 34 Trattoria into a menu of authentic Neapolitan cuisine and pizza.
At ALMA, La Scuola Internazionale di Cucina Italiana in Colorno, Italy, Appell earned his diploma of Mastery of Italian Cuisine. Over the years, he has traveled the country, working with renowned chefs in Rome, Parma, Cattolica and Naples, Italy.
At the Hostaria dell'Orso, the oldest restaurant in Rome, Appell worked with Gualtiero Marchesi, considered to be the father of modern Italian cuisine and a founder of ALMA. Appell then returned to New York as sous chef at Union Square Cafe for five years.
Appell ventured back to Italy, this time to Naples, to work with Enzo Cocciaat Pizzeria La Notizia—the first (and at the time, only) pizzeria in the Michelin guide - where Appell became a Master Pizzaiolo Napoletano. Following, Appell opened Donatella in New York as executive chef.