Having lived in Italy for 11 years and having always enjoyed his mother's "very simple, very good Italian food," it's no surprise that Chef Stephen Smith developed a deep appreciation and talent for authentic Italian cooking. Now stateside, Stephen has naturally stepped into the role of Executive Chef at the family's St. Paul restaurant, Ristorante Luci. Stephen's parents Lucille and Al Smith opened Ristorante Luci in 1988 with the goal of bringing a real Italian trattoria to the Twin Cities. The Smiths envisioned a place for people to gather with friends and family and to savor each other's company over authentic Italian food and wine, long a tradition in their own family. In response to the overwhelming popularity of Ristorante Luci, the Smiths opened a second restaurant in 1996, Luci Ancora.
Stephen clearly gleaned much from his mother, who proudly states of their menu, "We do simple things, but we do them extremely well." His talent for preparing delicious, fresh, and simple food in the Italian tradition is a true testament to his mother's mantra.
The Smith's restaurants have always been a family affair, and Sandra Jean of Sandra Jean's Herbal Specialties in South Haven is virtually another member of their family. Sandra has supplied Stephen with organic herbs, vegetables, and free-range eggs for over 15 years, noting that Stephen gets so excited when he talks about her eggs that his eyes light up. What's the big excitement? An irreplaceable richness and flavor that comes from happy, healthy chickens.
For Stephen, the countless awards and loyal following of Ristorante Luci simply "validate the Italian notion of simple, seasonal, local, and flavorful foods, for which growers like Sandra Jean are integral."
