Shrimp Paccheri w Calabrian Chili Butter

+ lemony breadcrumbs

Working at the four horsemen was one of the most transformative experiences of my cooking career. When I first got the job, I was surprised—I didn’t think I had the skills or discipline it took to thrive in a michelin-star kitchen. It was a big leap from what I was used to: a tight, well-oiled operation that demanded cooks be meticulous, organized, and fast. But after a few months, I found my rhythm—and I genuinely looked forward to showing up to work every day.

Once I got settled, I was able to explore my own cooking and pitch dishes to the chef, Nick Curtola. The horsemen is special that way—everyone’s ideas matter, not just the execs. That spirit of collaboration is part of what makes it such an iconic place to work and why it was so hard to leave. So, while this wasn’t the first dish I got on the menu, it was one of my last—and it stuck around for a while. Funny enough it was originally just a mid service snack I cooked up for myself using mise from other stations. A lot of dishes made it onto the menu this way, just pure fun and creativity.

Sadly, I never took a photo of the dish, but here it is on the menu for 26 bucks, dang! Also here’s a pic of me in the basement where I barely fit.