FEATURED CHEF

Don Pepe from Johnny Cascone's

Posted: 8/1/2009

BIO:

Born in the Basque region of Spain, Don Pepe attended culinary school in Switzerland more than 40 years ago. He worked in Monte Carlo and cooked for Aristotle Onassis on his yacht, at home, and while traveling. He also served as a personal chef for Kansas City oil executive, Mary Hudson, and has owned multiple Kansas City restaurants including Don Pepe, Café Barcelona, and Café Sevilla.

But Don Pepe believes that he found the best job he has ever had when he became Executive Chef at Johnny Cascone’s Restaurant in Overland Park, two years ago. “I could not have found a better job,” he says. Don Pepe spends approximately 20 hours per week in the restaurant kitchen.

PHILOSOPHY:

This gregarious chef likes socializing with customers as much as he enjoys preparing their meals. “I like cooking for them and doing my best,” Don Pepe says. “I enjoy creating new dishes andI usually get to do what I want with specials.  We change our specials daily and I like to use fresh ingredients. Cascone’s quality is the best.”

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.