It was the smells and tastes in the kitchens of Chef Christopher Lucchese’s youth that got him involved with cooking at a young age. “When I would go to family gatherings, we had a large Sicilian family, and I learned about sauces and meats and pastas early on,” he recalled. “My uncle Louie would always have a pot of red sauce with peppers, sausage, onions and meatballs going any time, day or night.“
