Taken from telegram.com

"Christopher Rovezzi readily admits he's a chef who does not like to conform or fall in line with other culinary professionals who in their efforts to differentiate themselves from the pack have only created "a whole new pack" that he refers to as the "Mavericks, all alike in terms of style and technique."

What does this all mean for Rovezzi, executive chef/owner of Rovezzi's Ristorante in Sturbridge?

"In essence, it means that I focus less on shocking and surprising folks with awe-inspiring culinary innovation and focus more on ensuring that my 'friends' leave feeling fulfilled, content and have the incredible urge to tell others about the food and service," said Rovezzi, who explained restaurateurs previously used the term guests, but now refer to them as friends because feeding a friend is one of the most gratifying things you can do.

He takes a different approach in the Meet the Chef column, offering insight about why he became a chef.

Rovezzi said he never wanted to be a chef. "Growing up in my dad's restaurant, Rovezzi's (Worcester) in an 11-year span, I held every position from pot washer to dish dog, from bus boy to bar back, from server to maitre d', from prep person to line cook," said Rovezzi. "One day with trepidation, I approached my boss, my father, and asked the scariest question I have ever had to put into words. I said, 'Pop, would you be pissed if I decided to not go into the restaurant business?'

Rovezzi said his father told him to do "anything but this," referring to the restaurant. "He also told me to do anything I wanted to do, providing I used my brain and talent inside me."

His father's words about how owning and operating a restaurant could be an exhausting career at times led a 12-year-old Rovezzi to ask, "Why did you go into this business?"

Rovezzi said his father's answer was painfully honest and has stuck with him through the years. "The simple fact was that my father had to support six boys," said Rovezzi. "He started in foodservice to make money and because growing up in an Italian immigrant family, it was in his blood. It came natural to him and when the opportunity arose to do something to support his family of eight he took it. His dream was to be a musician and tour with the trio he was in, but he had just had a sixth son (me) and he needed to provide."

Rovezzi cooked through high school and college, trying to figure what he really wanted to do with his life. "It wasn't until working under Tommaso Gargiulo that I finally gave in," said Rovezzi. "Through Tommaso's guidance I came to not only enjoy the craft, I also came to discover the passion that was buried deep inside." (Tommaso Gargiulo, well known in the restaurant industry, is executive chef at Arturo's Ristorante in Westboro.)

Rovezzi said his passion isn't all about culinary creations. "My passion, the thing that drives me every single day, is the desire to please people," said Rovezzi. "The gratifying feeling that I know that I am responsible for the 'nicer' portion of someone's day. That is the thing that I strive to achieve."

Rovezzi is an award-winning chef and participant in local fundraisers. He won Worcester's Best Chef title in 2007 and 2012, and he also has emceed the Iron Chef part of the competition. There's no doubt that the chef's personal journey is about family and food.

Rovezzi's Ristorante is located at 2 School St, Fiskdale. Visit www.rovezzis.com for information about hours and reserving private parties and functions. Telephone (508) 347-0100; Connect on Facebook.

What's your favorite cheap eat?

Lucky Charms cereal

Who were your biggest influences?

My Dad

What's your all-time most memorable meal?

The first dinner I ate at Rovezzi's restaurant. NOT MY restaurant. The first Rovezzi's owned by my father. I was 11 years old, and the dish was called Chicken Sandeman.

What ingredient are you obsessed with?

It's actually two combined. Flour and egg yolks. Together, they make pasta dough, and I'm obsessed with making pasta.

What's your guilty food pleasure?

Lucky Charms cereal

What's the kitchen tool you can't do without?

My hands

What food trend has outlived it's welcome, and any idea of what's the next trend in the food world?

Food trend that should die!Anything that involves using tweezers as a way to plate up an entre.

The next big food trend! If I have anything to say about it, it will be getting back to producing food with the main concern being FLAVOR, instead of it being viewed as A WORK OF ART.

What would you be doing if you weren't a chef?

I would be singing.

What's your favorite meal to make at home?

What are you not understanding about my affinity for Lucky Charms?

What's the strangest thing in your fridge at home?

Give that I do almost NO actual cooking at home, what's in my fridge is mostly a mystery."