Siena Ristorante Toscana Chef Harvey Harris embraces Tuscan flavors and simple ingredients

May 07, 2019 456

When Harvey Harris traveled to Italy in 1998, he said he had to forget everything he knew about Italian cooking. At the time, Harris already knew quite a bit about the cuisine. He had been the chef at Mezzaluna, a popular, now-closed Italian spot in downtown Austin. That led him to eventually connect with local restaurateur Stan Adams, who wanted to open a restaurant that looked like it was picked up in Tuscany and dropped into Texas.

To prepare for the opening of Siena Ristorante Toscana, Harris took part in a six-month program through the International School of Italian Cuisine for Foreigners. “I was fortunate to go over there when I wasn’t still arrogant and thought I knew everything,” Harris said. “Basically, what it did, it filled in the gaps in my education and polished everything else.”

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