Chef Filippo Gozzoli
Chef Filippo Gozzoli is Executive Chef of A Voce Columbus in New York City.
Gozzoli’s culinary career began at Ceresole, a Michelin-starred restaurant in Cremona, Italy, where at just 13 years old he was exposed to the world of luxury hospitality and high-end dining.
In 2002, Gozzoli spent a year as Sous Chef at the world-renowned Baer Hotels in Venice, Italy before joining Chef Gualtiero Marchesi at his international Italian cooking school in Colorno. After years of working on his culinary skills, in 2012 he was named Executive Chef of Sirio Ristorante at the Pierre Hotel in New York City. He joined A Voce in October 2013.
This classic French toast recipe can be adorned with any garnish of your choice.
- 1/2 Brioche loaf cut into 2-inch slices
- 5 eggs
- 1 ¾ cups sugar
- 1 ¼ cup milk
- 1 ½ teaspoon cinnamon
- 1 vanilla bean
- 5 tablespoons butter
- Confectioner’s sugar for dusting
- Almond slices, toasted
- Chocolate sauce
- Fresh fruit or berries
- Whipped cream
- Maple Syrup
Whisk the sugar into eggs and then add milk.
Add cinnamon and scrapings from the inside of a vanilla bean.
Preheat the oven to 350̊ F.
Cut brioche loaf into 2 inch slices and soak the brioche in the batter for at least 2 minutes.
In a medium sized pan, melt one tablespoon of butter per slice of brioche and add confectioner’s sugar.
Caramelize brioche on one side, flip and caramelize on the other side. Place pan in the oven.
Let bake for about 8 minutes.
Remove from oven, cut in half and place on the plate garnishing with sliced toasted almonds.
Serve with chocolate sauce, mixed fruit, whipped cream, and maple syrup.