Stefano’s Trattoria

by Susan Shalhoub

Before the kitchen called to him, Orlando native Chaz Morales did electrical work for a brief time. Realizing that wiring was not for him, Chaz changed direction and worked at a bagel bakery for a few years. 

Then, Chaz’s mother – a longtime fan of the authentic Sicilian cuisine at Stefano’s Trattoria – saw on Facebook that the Winter Springs restaurant needed a line cook. With her encouragement, Chaz applied for the job and was hired. Since then, his passion for the culinary world has grown by leaps and bounds.

For Chaz, who describes himself as “not a big talker,” preparing food has become a means of self-expression. It has also translated into delicious meals for the restaurant’s diners. Two years ago, he was promoted to sous chef.

“Alejandro Martinez, the owner, said he really liked my plating and didn’t want to hire anyone else,” says Chaz. “I was shocked. I was only 23, but I set high standards.” 

Chaz’s strong work ethic falls right in line with the code of excellence at Stefano’s Trattoria, says Alejandro.

“This is our 11th year and business is solid,” says Alejandro. “We are growing eight to 12 percent each year, and the key is consistency. We have very low employee turnover – which is exceptional in this industry – especially in our kitchen.”

Communication between the front and back of the house has been fine-tuned as of late, says Chaz, further improving the well-loved eatery. Customer service is now a well-oiled machine. Paired with the food, that’s a winning combination. 

Chaz’s mom is still a big fan of the restaurant and dines there regularly. She loves the Snapper Alla Berese (snapper sautéed with onions, black olives, and crushed red pepper in a sherry wine tomato sauce over linguini) and the Boscaiola (mushrooms and eggplant sauteed in a sherry wine tomato basil sauce).

“She likes it spicy,” says Chaz with a laugh.

When at home, Chaz likes grilling meat, but at work, he enjoys making salmon, clams, mahi-mahi, and other seafood dishes served with risotto.

Chaz is grateful to Alejandro and Lewis English, the head chef, for believing in him and supporting him every step of the way. Chaz works hard in Stefano’s kitchen each day, fulfilling his passion for cooking. You’ll taste it in every bite.