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Join Chef Iris Rozinsky and Chef Cameo Fucci of Allora Pasta for a one-night collaboration bringing together Mexican and Italian traditions through a shared table.
What you can expect:
-A seasonal, 5 course menu exploring technique, memory, and flavor across cultures.
-2 seatings offered - 6pm-8pm and 9pm-11pm
-Prix Fixe menu - $110 total
-No substitutions for this special, one night only dinner
-Tax, gratuity and cost of beverages will be paid for separately at time of dining
About Chef Cameo:
Based in Brooklyn, New York, Cameo Fucci is the Founder of Allora Pasta Co., a woman-owned business that builds connection and community through pasta-making workshops and pasta-forward dinners. Her work has extended beyond New York through a series of pop-ups in Denver, Los Angeles, Osaka, and Tokyo, bringing her style of seasonal, story-driven cooking to diverse audiences and dining cultures.
Growing up in an Italian-American household, food has always taken center stage as her creative and social outlet. She began her career at a small Portuguese café in San Francisco in 2014, which eventually brought her to restaurants in Maine, Boston, Italy, and New York City.
Cameo’s journey has been shaped by a farm-to-table ethos, emphasizing fresh produce and hand-crafted pasta. Her cooking reflects a balance between classic technique and thoughtful modernity, with a deep respect for ingredients at their peak. She follows the rhythms of the seasons, believing each has something to offer and a story to tell.
For Cameo, food is a language of connection. It’s not just about what’s on the plate, but the experiences, conversations, and memories created around the table while the real magic of the meal is revealed through shared dishes, evolving stories, and the act of gathering together.
About Chef Iris:
I am a private chef and the owner of IR Catering, where I create thoughtful, cross-cultural dining experiences rooted in Mexican tradition and shaped by global influences. I also hold a certification in Health & Wellness from Harvard Medical School, which reflects my commitment to a more conscious and holistic approach to food.
My work has taken me across many corners of the culinary world. From cruise ships and hospitals, to restaurants, food product development, food styling, corporate catering, and floral design. From fine dining to more casual environments, these experiences have shaped how I approach food as both craft and storytelling.
My journey began as a way to escape poverty through food, and as a rebellion against the idea that women cannot lead. I trained at a culinary institute in Puebla, Mexico, where I was immersed in international cuisine, yet always drawn to my first love: my mother cuisine, Mexican food.
Ten years ago, I arrived in New York City with a dream and a deep hunger to learn. My work today is guided by both tradition and exploration. I honor where I come from while embracing collaboration across cultures. I am committed to challenging the limitations placed on women in the culinary industry and to growing as a leader who creates space for others.
At the same time, I continue to confront the realities of the food system, especially waste, by building relationships with local farmers and engaging with organizations like the James Beard Foundation. Through this, I’ve expanded my gardening knowledge to better understand the work of farmers and the cycles behind each harvest. For me, creativity requires freedom and the true mistress of her kitchen must be uninhibited to create, to inspire, and to define her own rules.