Stella West Hollywood, the culinary collaboration between Toronto’s Janet Zuccarini and renowned chef Rob Gentile, is gearing up to debut in the heart of West Hollywood. Despite initial delays, the project is now primed to make waves in the lively Los Angeles food scene.
“Janet and I instantly connected during our first discussion about Stella,” Gentile says. “The fusion of old-world Italian food philosophy with a contemporary twist incorporating local ingredients aligns perfectly with the kind of culinary approach I am passionate about.”
Stella, the Italian word for “star,” is a fitting name for a venture that unites two culinary powerhouses with a shared affinity for Italian cooking. Zuccarini, CEO of Gusto 54, and Gentile, former executive chef of King Street Food Company, joined forces to create an 8,000-square-foot, multi-level venue in the historic space that once housed Madeo, a stalwart Italian restaurant for over 30 years.
Situated in the lower level of the newly developed 8899 Beverly residential complex, designed by Olson Kundig, this sophisticated structure boasts a pool and fitness studio. It hosts 40 private residences and eight custom homes in West Hollywood, with prices reaching upwards of $20 million.
Reflecting on his time at Buca, Gentile acknowledges its profound influence on both his cooking skills and how he runs a restaurant.
“My experience at Buca was genuinely transformative, shaping me both as a chef and a restaurateur. I will always hold those memories close to my heart,” he says.
Stella’s culinary ethos centres on sourcing the finest local ingredients, drawing inspiration from Italian traditions and crafting dishes that defy convention.
“When it comes to my culinary passion, I always stick to a simple plan: find the best ingredients (luckily, it’s easy in California), get inspired by Italian traditions and then make dishes that defy them,” Gentile says.
“When I go to the farmers market, I’m amazed by how the changing seasons impact the beautiful ingredients available, even just in a week! The variety, availability and freshness of the ingredients at my fingertips can be overwhelming sometimes, but that’s also a good thing when you’re a chef.”
Stella’s menu features Italian classics with a local twist. From nodini (garlic bread knots) to grilled mozzarella over lemon leaves and tableside carved branzino, the menu promises simplicity and genuine flavours.
Guests can also expect fresh su filindeu (considered the world’s rarest pasta) handmade in Stella’s glass pasta lab, which is displayed in the dining room. Served in a brodo sardo made from roasted chicken veal and lamb, it’s finished with pecorino dolce, stewed lamb neck and white truffles from Alba.
Gentile considers the dish a personal favourite, describing the mastery of the tech nique as a long-sought “unicorn” he has been pursuing for years.
“In 2021, I was fortunate enough to be accepted to study in Sardinia and dive into this rare technique,” he says.
Gentile says that his creativity will certainly come to the forefront.
“Crafting this menu has been a joy, and I can’t wait to share it with our guests.”
Stella West Hollywood is set to open in February.