Christian Caiazzo, Osteria Stellina
A chef by training, Caiazzo learned regional Italian cooking at Peppercorn’s in Connecticut. There he became expert at pasta making, cooking, baking, and pizza making under the tutelage of native Roman cooks. Caiazzo is an accomplished veteran of many high-profile eateries, including Postrio in San Francisco and Union Square Café in New York, cooked for 20 years in restaurants throughout the country before opening Osteria Stellina in 2008. His move to the tiny town of Point Reyes Station, the food hub of West Marin, came a few years earlier following a serious auto accident that necessitated a dramatic change of pace. Upon recuperation and by then firmly enamored of the local culture, Caiazzo began to envision opening a restaurant where locals could gather frequently and enjoy the abundance of spectacular regional products in a gracious, inviting setting. Thus, Osteria Stellina, named after his daughter, was born. Since opening its doors a year ago in the picturesque West Marin town of Point Reyes Station, chef Christian Caiazzo’s Osteria Stellina has swiftly risen to become a nationally recognized culinary destination.