“Sometimes [in the restaurant after] they de-claw the lobster, I would sneak a piece of butter in my mouth and then a piece of lobster. I would come out of the walk-in with this amazing feast in my mouth, and no one knew about it.

“People would ask, ‘What do you have in your mouth?” I would say, ‘Oh, just chocolate.’

“I did it all the time.” 

Genevieve Meli is the Executive Pastry Chef at Davio’s Northern Italian Steakhouse Manhattan

Interview and photo by Kara Chin


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