Philadelphia raised, Chaefsky enjoyed A-list entry in to the culinary profession. Fueled only by a burning passion for food and hospitality, she cut her teeth in restaurants operated by one of that city’s foremost culinary icons, Stephen Starr. Under the Starr banner she learned the ins and outs of the business, especially the arts and sciences behind management. She later went on to work with Chefs Alfred Portale and Masaharu Morimoto at their Philadelphia outposts. In 2012, after nearly a decade together personally, Chaefsky teamed up with Michael Pirolo on a business venture and Macchialina was born.
"For me, the perfect dish is spaghetti con vongole. I never tire of eating it. There is such a wonderfully delicate balance between the sweetness of the garlic, the brininess of the clams and the heat you get in the back of your throat from the peperoncino. Oh, and don't skimp on the clams, I don't want to even be able to see the spaghetti before I've eaten 10 clams."
"I love whole fish, salt crusted and/or fire roasted. I love picking around the head and getting every morsel from the bones. There's something so satisfying about it."
"I can eat pasta every single day. I couldn't possibly choose one, but in my top 3 would be orecchiette with broccoli rabe along side a glass of timarosso."
"My favorite is open-faced tomato sandwiches with the beefsteak tomatoes my mother used to grow in her garden. On toasted pumpernickle with Greek feta and garden herbs. The tomatoes must be bigger than the bread. And a glass of verdicchio"
"Spaghetti Aglio e Olio. BBQ Ribs. One of those would be nice before I meet my maker, but I don't want them served together. Oh, and the ribs need to be wet/sticky bbq."