"My father, a great chef, was my inspiration to start cooking when I was young. He was always cooking large family dinners in our house welcoming family, friends, and neighbors. I was his "helper" for these large dinners. Once my father passed away, I wanted to carry on his passion for cooking and make him proud."
"I started working in a prep kitchen in a hotel in the Marco Polo resort in Tbilisi, Georgia when I was very young. I started peeling vegetables and worked my way up to chef de partie at this restaurant where I worked for seven years. That was my first experience in the kitchen and I have been in the restaurant industry ever since."
"When a customer comes in with a very long list of allergies, everything stops in the kitchen so everyone can concentrate on that particular order. We encourage all of our customers to call ahead to tell us if they have additional allergies. This allows us to prepare ahead of time for the special order."
"I knew before opening Senza Gluten that I wanted to have a completely gluten-free kitchen with no cross contact with gluten. This was inspired by my friends who have celiac disease (and require a totally gluten-free) as well as my experience with busy kitchens in New York City."
"It is exciting when other chefs and bakers come to dine at Senza Gluten. Always a pleasure to host them. Recently, we've had chefs from Europe, Food Network's Chef Melissa D'Arabian, Chef Franklin Becker, and actress and gluten-free baker Jennifer Esposito. We also had former Georgian President Mikheil Saakashvili come in more than once. This is such an honor!"
"The pasta and fried dishes are some of the most popular because this is what the gluten-free customer misses the most. Favorites include cauliflower parmigiana, lasagna, and the spinach gnocchi. All of our desserts are popular especially the tiramisu and the chocolate cake."
"The gluten-free customers are extremely appreciative and so supportive. The amount of love I receive from the customers is beyond what I could have ever expected when I first opened Senza Gluten."
"Everything in our restaurant is completely gluten-free, we don't even let our staff bring gluten into the restaurant. Many of our gluten-free pastas are imported directly from Italy. I also go to a farmers market twice a week to get our vegetables."