“This Gem! The Menu is a deliciously winning melange! The Wine List is Excellent!”
—Out & About Magazine, July 2001
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FCI Alumni Dinner with Alain Sailhac
Working with Andre Soltner of Lutece
“A Tuscan Vineyard, A real class act with impeccable service and mouth watering aromas. The Chef is a real artiste.”
—Cape Cod Travel Guide (Spring/Summer 2002)
“Wine Spectator Award of Excellence”
– August 2002 issue.
“The Best Restaurants in the World for Wine Lovers”
More Reviews...
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Chef Christopher Covelli
Chef Covelli is a former Wall Street Insurance Professional and former Guest house Owner/Manager/Chef, who follwed his dream in becoming a recognized Chef in the States and now Europe. Covelli is the Chef /Owner of L'Uva Restaurant a 107 seat restaurant in Provincetown, Cape Cod.
Chef Covelli has a very diverse approach to the Culinary Arts. Dividing his menu into 3 parts. Classic French, Classic Italian and New American Haute Cuisine.
He is a Culinary Graduate from the French Culinary Institute, in New York. Also, Senior Chef Instructor at the Toscana Saporita Cooking School in Lucca, Italy. Where for the past 5 years he has worked side by side with cook book authors Sandra Lotti and prior to her passing in April of 2001 Anne Bianchi .
Chef Covelli and Chef Lotti are like brother and sister they are inseparable, from the kitchen to the annual cooking they do together while the school is closed. They have done several demostrations at the French Culinary Institute in New York City, The James Beard Foundation Lucheon Series in July of 2001. Chef Lotti say's he is a great Chef ! I can't explain how important he is for the school! Then in November of 2001 prepared a spectacular dinner at the Italian Culinary Institue in New York City which will in the March-April Issue of La Cucina Italian Magazine.
Covelli is of Italian decent,(ABRUZZI) and you can taste it in his classic Italian cooking, you can also taste his love and passion for the French cuisine. The New American cooking is of his own recipes and equally delicious.
Chef Covelli has worked and helped restaurants reach not only their goals; but recognition in a variety of publications, although not specifically mentioned he was on staff at all times.
Chester Restaurant also in Provincetown, he held the positions of Sous Chef, Pastry Chef and Garde Manger. Where he worked with owners Jay Coburn and John Guerra to perfect his cooking skills.
The Martin House Restaurant , also in Provincetown, he held the positions of Pastry Chef, and Sautee Chef. This was a fantastic chance to work with Chef Alex Mozzocca, whom he considers to be a great Chef. After just 2 months at the Martin House he received immediate recognition from the Boston Herald.
Among his many accomplishments
Worked with owner of Winebow Imports , Leonardo Locascio in creating a 7 course wine dinner at L’Uva Restaurant and Mr. Locascio said he would love to return for an encore, describing the food as perfection the chef put his heart into every plate.
At the Jame Beard House with Chef Ray, Chef Sondra
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Provincetown Banner, about James Beard Lucheon in July with the Tosacan Saporita Cooking School.
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Provincetown Banner on the La Cucina Italiana magazine dinner (Sold Out) will be in the Italian Cooking and Living — March -April Issue.
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Janaury 2003
COFFEE
Specialty Italian Coffee Drinks
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