Larry Nauman, Executive Chef
Trattoria Fratelli, Lebanon

Briefly explain your training: I'm self taught. Although I make it a point to read everything I can get my hands on - anything that has to do with the restaurant business and/or cooking. there is always something new to learn.

What is the one ingredient you could not live without? Why? Olive oil. You can't beat it's flavor and versatility. It's a major staple in the kitchen. We even use it to make a roast tomato hollandaise that we serve on our rosemary grilled veal T-bone. It's a very light and delicious version of the classic sauce.

What do you usually eat for dinner at home? At home, dinner is usually very simple. A lot of grilled chicken breasts or baked fish. I also love soups, I could probably eat that every day.

What is your favorite cooking gadget? Without a doubt, it's my Robot Coupe. The food processor is very much a labor-saving devise.

Do you have a signature dish? The dish I am most proud of is the Prosciutto Wrapped Halibut with Fig and Mushroom Polenta, Melted Leeks and White Truffle Oil. I adore the combination of sweet figs and salty prosciutto with the earthy mushrooms and truffle oil. It's the perfect accompaniment for the delicate flavored, firm textured fish.

Describe your perfect dining experience: Any time I get a chance to sit down with my family for dinner is pretty nice.

What are some of your favorite restaurants in Central PA? I like the Empire Restaurant and Bar for dinner and brunch, The Hershey Pantry's breakfast, and Fuddruckers with the kids.

What is your favorite cookbook? I draw inspiration from many cookbooks. I do, however, enjoy the whole series of books from Andrew Dorenburg and Karen Page: Becoming A Chef, Culinary Artistry, Dining Out, and Chef's Night Out. All, I believe are must-reads for anyone who is passionate about cooking and most importantly, eating.

What do you do when you're not in the kitchen? I like to spend my time playing with my kids, going to the movies and dining out.