Chef Antonio Fiasche, Tempesta Market

If one’s heritage dictates their career path, there couldn’t be a better case in point than Tony Fiasche. A son of an Italian family who has been curing salami for five generations, Fiasche didn’t take long to realize charcuterie was his. He grew up working in his parents’ restaurant, busing tables when he was 12 years old.

Fiasche eventually branched out to meat curing, joining the team of Publican Quality Meats as a private events cook and working there for almost two years. When he was ready to go out on his own, he teamed up with his Calabrian father, Agostino, to open ‘Nduja Artisans. The father-and-son duo produces traditional Italian charcuterie using Berkshire pork and recipes that are true to their roots, including ‘nduja, a Calabrian spreadable spicy salami that inspired the Fiasches’ brand.