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Fitz Tallon became interested in cooking after working at farm in Massachusetts where he managed a field crew. He craved to know more about the product he was dealing with so Fitz studied to become a chef. While attending the French Culinary Institute in New York, he worked at Blue Hill under chef de cuisine, Trevor Kunk. Next, Fitz worked at Babbo and Manzo before becoming executive chef at Eataly NYC Flatiron. Fitz loves cooking simple pastas and if he weren’t a chef, he’d like to own and operate a farm.