Joseph Flamm

Chef
Joseph Flamm

Chicago

About Joseph Flamm

Chef Joe Flamm is the Executive Chef of Chicago’s Michelin-starred Spiaggia and the newly remodeled Cafe Spiaggia. Working alongside Chef Tony Mantuano, Chef Flamm brings his Midwestern and Italian heritages to the kitchen, which are on both the tasting experiences and new bar and lounge a la carte menus of Spiaggia. When designing the new menu for Cafe Spiaggia, Chef Flamm created a selection of delicious, rustic Italian dishes that showcase authentic, humble ingredients. As many Italian chefs say, the most important ingredient is the one you leave out. Prior to Spiaggia and Cafe Spiaggia, Chef Flamm was the Sous Chef at bellyQ, Girl and the Goat, and Urbanbelly. He received his associate’s degree from Le Cordon Bleu College of Culinary Arts-Chicago.

At My Venues

Bucatini all’Amatriciana
$$, Happy Hour, Full Bar, Italian, Streeterville
"Our Bucatini all’Amatriciana served at @BarillaUS bronze cut, for a homemade-like texture that holds sauce with every bite! This Barilla Collezione Bucatini is perfect for traditional Amatriciana sauce that originates from the Roman town of Amatrice and combines a spicy and tasty tomato sauce into every strand of Bucatini Chefs Mantuano & Flamm's Barilla Collezione Bucatini all’Amatriciana  Serves 6 ·  1 box Barilla Collezione Bucatini ·  2 tbs extra virgin olive oil ·  6 oz guanciale, 3/4 inch x 1/4 inch thick julienne ·  1 26 oz can Italian pureed plum tomatoes, or passato ·  Sea salt & freshly ground black pepper, to taste ·  1/2 cup freshly grated Pecorino Romanocheese, plus more for serving Directions ·  Bring a large pot of water to a boil; salt water and cook pasta less than 3 minutes according to package directions. Reserve ½ cup of pasta cooking water. ·  Heat a large skillet over medium heat; add extra virgin olive oil and guanciale to skillet and sauté for 4 minutes or until the guanciale is crisp. ·  Add tomato puree to skillet and bring to a simmer. Using a wooden spoon, stir the sauce occasionally; season with salt and pepper, to taste. ·  Mix pasta, sauce, and reserved cooking water in pasta pot over low heat, tossing the pasta with the sauce for 2-3 minutes to allow it to marry with the sauce and absorb some of the liquid. The pasta should still be al dente (firm to the bite). ·  Transfer the pasta to a large, warmedserving platter. Top with grated Pecorino Romano cheese. Serve immediately, passing more cheese at the table."
At my venues
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