Carmel Magazine

182 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 0 I n honor of International Women's Day in March, Stationæry co- owner Alissa Carnazzo heaped a huge dollop of praise on her chef Amalia Scatena. Using the megaphone of social media, she called Scatena "the talent behind our incredible and creative menu...the presence that sets the tone for our kitchen." Before opening Stationæry, Carnazzo and her husband Anthony always envisioned a female chef. "We are beyond grateful for Amalia," she says. Rising through the ranks of what is still a male-dominated industry, Scatena never felt pressure to be perfect. When asked what advice she gives aspiring female chefs, Scatena says: "Do the very best you can, but don't obsess with being perfect. Life is too short. You will only drive yourself crazy." It helps that Scatena is wildly talented. Growing up in the Bay Area, she headed to Italy for her education, graduating with honors from the Culinar y Institute of Florence. After working at acclaimed restau- rants in Virginia and South Carolina—Food and Wine magazine includ- ed her in its Top 5 Upcoming Star Chefs list—she returned home to take over Stationær y. In line with the restaurant's unique name—spelled in Old English fash- ion with a ligature of vowels—she yearns to be stationary, in the moment, mindful that she's living her childhood dream. "It definitely started with being around family that likes to cook," she says. Stationæry is unique beyond its name. Scatena transforms fresh, sustain- able ingredients into thoughtful, unfussy creations. It's an intimate, neighborhood restaurant at its heart, with locals taking up many of the 34 seats during daily brunch and dinner. Q: What is your food philosophy? A: I think brunch can be really basic and boring, so I like to take really cool flavors and use different ethnic backgrounds and tech- niques from all over the world. And obviously use what is local and what's in season. Q: What is your go-to source of inspiration? A: Instagram is so awe- some. You get to see classic chefs and restaurants and what they are doing. The best inspiration comes from purveyors. The bounty available in this area makes that part easy. It's seeing something that looks good, and creating it from there. It's ingredient driven. Q: What's your favorite childhood food memory? A: Making pasta with my dad. He would teach me how to make sauces. I would stand on a little stool, and he would show me how to stir and how stuff stuck to the pan was important. Q: Describe how you feel when you cook for someone? A: It's great when I get to wake up on a day off and cook breakfast for Brandon and me. I like making eggs and potatoes and spending time doing Slowing Down for Fresh Food at Stationæry Chef Amalia Scatena Makes Dishes to Savor B Y L A R R Y H A R L A N D In line with the restaurant's unique name—spelled in Old English fashion with a ligature of vowels— she yearns to be stationary, in the moment, mindful that she's living her childhood dream.

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