Getting to Know Chef David Berry of Bellina Alimentari

Thursday, February 4, 2016

Looking for a lovely specialty food store? Look no further than Bellina Alimentari, whose name literally means just that. Bellina opened it's doors in Ponce City Market with the belief that ever meal should be an amazing experience and they deliver everytime, espeically with their G&G Be The Chef meal of Venetian Squid. We are excited for Bellina to be the 2nd restaurants to be featured in our Ponce City Food Hall Takeover.

Bellina's Executive Chef David Berry is a graduate of the Culinary Institute of America in New York and has more than 12 years of experience managing the kitchens of fine-dining restaurants.  

“I began cooking as soon as I could see over the stove,” jokes Berry. “I started out making pancakes for myself and barbecuing with my dad, but once I entered middle school and my mom went back to work as a nurse, I helped out with family dinners,” he recalls.

We caught up with Chef David to find out a little more about the man behind the amazing Venetian Squid meal. 

G&G: Why did you become a chef?

DB: I enjoyed cooking more than going to engineering school. I get to express my creative side, and I just love pleasing people with my food.

G&G: What does supporting the local food community mean to you?

DB: We believe that in today's unbalanced food system restaurants have a responsibility in educating and shaping the way we eat and source our food. Eating seasonally and locally helps preserve our landscapes, support local economies and therefore cultures. It keeps us connected to the place we live in and let's be honest, it just tastes better.

G&G: Why did you choose to open Bellina in Ponce City Market?

DB: We are very excited to be in such a great location – you can’t beat coming to work via The Beltline! There is a lot of history in the building and it has attracted great businesses which we love working next to.

G&G: Why did you choose to be a part of our Ponce City Market Food Hall Takeover?

DB: We really appreciate the work G&G does in getting people closer to good food and showing them how easy it is to make a whole, delicious home cooked meal. We found this to be the perfect match.

G&G: Why did you choose the Venetian Squid meal for your recipe?

DB: Our Creative Director Alice, is from that part of Italy. It is a delicious dish that brings the flavors of the sea with those of the land - a great example of regional diversity of Italian cooking.

G&G: What inspires you when writing recipes?

DB: The season and working with the best ingredients available at that time

G&G: What’s your favorite thing on the menu at Bellina?

DB: Our porchetta. We slow roast Riverview Farms pork belly for about 6 hours, it is then shaved and served as a sandwich with our house backed bread and salsa verde.

G&G: What do you love most about being a chef?

DB: Creating something and watching someone eat it when they don't know they are being watched, and seeing their look of satisfaction.

G&G: On a night at home, do you like to cook? If so, what’s your go to meal?

DB: Yes, I always love cooking. Our family favorite is taquitos

G&G: If you could give one piece of advice to a home chef, what would it be?

DB: Take the time to make your own stock

G&G: What ingredient could you not live without?

DB: Bacon, I smoke and cure my own on a regular basis

G&G: If you were a fruit or vegetable what would you be and why?

DB: Chili pepper, no need to say more

Transform Your Kitchen Into Bellina Alimentari. Order their Venetian Squid Now >>

photo credit: Andrew Lee Thomas