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#RedFinCrudo 

Tel: 401.454.1335  |  Email: info@redfincrudo.com

 

© 2016 High Tide Food Concepts, LLC

OUR STORY

Team Lazzarini began over a decade ago and naturally, over food.  Jenny was dining where Julio was the executive chef. Bowled over by his delicate mignonette served with oysters, she asked to compliment him in person.  Being the shy guy he was he ran back into his santuary of the kitchen.  Remaining great friends it took Julio several years to build the nerve to ask her out, to which she commented what took you so long.  The rest included a Valentine's Day proposal, that set them on course for RED FIN Crudo + Kitchen, their first joint partnership.

 

Julio Lazzarini

 

Puerto Rico native Chef Julio Lazzarini brings his signature "medilatino" culinary style to Providence.  It is not his knives, but his passport, that Julio counts as his go to kitchen tool that was essential for his mastery of an international pantry.  Following his graduation from the Culinary Institute of America, his intent was to hone his culinary skills with thoughtfully located chef posts.  Among them: OLA Miami as protege of globally-renown Latin culinarian Chef Douglas Rodriguez; Four Season Hotels in West Palm Beach and Las Colinas; and the historic Dilworthtown Inn outside Philadelphia. His debut proprietorship came in Wilmington, DE where as chef/owner of Orillas Tapas Bar and Vinoteca 902, a Delaware Today review described him as an 'envelope-pushing visionary' who 'galvanized a tapas revolution' enroute to becoming a 'bone fide celebrity chef.' His honors include being twice named to Best Chef's of America, a culinary peer recognition program through which chefs and industry experts are asked to identify the most exciting and influential chefs across the country.  Guests of RED FIN Crudo + Kitchen will identify the zestful food personalities of his family's Spanish and Italian heritage throughout the menu; and those who enjoy the flavor notes of Cuba, Brazil, Argentina, Morocco, Peru, Puerto Rico and even France and Asia, also have a friend in Julio.  He was a finalist on Food Network's TV hit 'Chopped', counts Bill Clinton, the Dalai Lama and VP Joe Biden among his famous diners, and has cooked at marquee culinary events by invitation, including, Saborea Puerto Rico, at the Mid Atlantic Food + Wine Festival twice, of which he was part of the chef inception of the inaugural year, BVI WineMakers Dinners, and for the National Restaurant Association.    

 

Jennifer Behm-Lazzarini

 

The counterpart in the Lazzarini chef/proprietor duo, Jennifer Behm-Lazzarini was the dark horse winner of FOX Network's MasterChef, Season 2.  Winning over the famously intimidating multiple Michelin star restauranteurs,  Chef Gordon Ramsay, Joe Bastianich, and Johnson + Wales alumnus Chef Graham Elliot.  In addition to cooking Jenny directs the restaurant's special events and off site catering. Part writer, event chef, and media darling Jenny has blogged for People.com, been a product specialist for QVC, and is an approved chef to represent Edge of Belgravia avant-garde chef's knives. Jenny is a member of the Confrerie de La Chaine des Rotisseurs, the world's oldest and largest food and wine society.  She parlayed her MasterChef success into Pink Martini Catering, a private chef and event company for clients on both coasts.  She has cooked at the National Mushroom Festival, Saborea Puerto and the MidAtlantic Food + Wine Festival twice, of which she was part of the chef inception of the inaugural year.  The Eastern University Alumna is one of a handful of chefs to be featured in the ChefWorks catalog and has appeared on Food Network's Cutthroat Kitchen during the Super Bowl sweeps week.  She nurtured, along with Julio every aspect of the creation of RED FIN.  She spearheaded the design look and elements in the restaurant, while Libby Slader penned her ideas on paper.  The 100 year old ceiling tiles from an church were painted and repurposed for the bar face of the bar, the shelving throughout is up cycled from an old barn, and the tables created from up cycled boards from a church.  The chairs were meticulously picked with the intention to match the Million Dollar Red color throughout the restaurant.  With 86 seats and another 10 outdoor seats, weather permitting, no detail was left to chance.  The murals inside we painted by Providence Painted Signs, featuring the steampunk design inspiration.