Raised in Florida, Chef Brian Cartenuto wound up in Seattle almost by chance: One of his two girlfriends lived in Spokane, the other in San Francisco. Lucky for us, the Spokane siren sang louder. He answered Cantinetta co-owner Trevor Greenwood’s ad, and flew from Rome for the interview a year ago in September. From the day he started chefing at the neighborhood Italian eatery, Wallingford-ites have bid him warm welcome.

But we want to know what this on-task toque does in his off time.

So a normal day off for me is like I wake up bright and early at 7 o’clock in the morning, no matter if I went out rage-drinking the night before. And normally I make myself breakfast or go out to brunch. Last time I went to Café Flora with my best friend Grace,it was absolutely awesome. We shared banana bread French toast and scrambled eggs with mushrooms, feta, and spinach. We had Bloody Marys that day. I was told to drink mine, but I just don’t like Bloody Marys. I feel like I’m drinking marinara. I’m more, “Just give me champagne.” Or just give me whiskey in the morning. ‘Skey and water, that’s all I need.
I always go to the market, to Pike Place. I chat with Frank from Frank’s Produce about what’s around, what’s coming in, what’s good, what’s not good, what’s going out. And then I usually head over to Mutual Fish off Rainier Ave, and I talk to my fishmonger, Harry.
After the market, I usually have one or two friends over, and I cook for them in my house. We always start out with cocktails. Right now my favorite is a Manhattan on the rocks. But we were all drinking gin that night. Tanqueray and tonics. It’s my go-to for everything. Last time for dinner I made two different types of ceviche: a Peruvian style that had onions, peppers, lime juice, olive oil, and a popped or roasted dry corn for the garnish. I used Rockfish for that one. And then I made a standard one that had avocados in it.That is more of a Carribbean or South American style, where avocados are the fat. For that style I used Halibut cheeks. Some people say you need to make it overnight, but really ceviche can be made to order. My kitchen is open, so friends can sit at the barstools and hang out, and I can chat with them, and we joke around. I’m really about entertaining.

Lean what other local chefs do in their down time here.