This upscale restaurant was founded by Alfredo Modica, a native of Sicily, Italy, whose five decades of food preparation experience included 30 years as a chef for the Princess Cruises cruise ship line.
In 2011, Modica set up shop in Utah, opening Piccolo Mondo in St. George with Gerardo Reyes. In December 2013, Chef Alfredo's in Cedar City opened, with the St. George Chef Alfredo's opening the following October. In the summer of 2018, Modica retired, leaving Reyes in charge of overseeing both locations.
The Cedar City location is the larger of the two locations, seating up to 120 people, including up to 30 in the banquet room, which can be reserved for parties and gatherings.
Although both Chef Alfredo's restaurants have similar offerings, their slightly different menus are listed separately on the company's website. Both locations also offer full catering services.
Among the menu highlights:
Various pasts dishes, including fetuccine, rigatoni, ravioli and spaghetti.
Several chicken options, including the ever-popular chicken parmesan and pollo marsala, a sautéed chicken breast topped with fresh mushrooms, shallots and marsala wine sauce. A similar dish, vitello marsala, features veal instead of chicken.
Baked lasagna featuring layers of pasta with meat sauce, ricotta, mozzarella and parmesan cheese.
Other meat entrees, including filet mignon beef steak and several seafood and pasta dishes.
Chef Alfredo's also has several specialty appetizers available, along with soups, salads and desserts. The beverage menu includes a range of imported wines and beers.
The food at Chef Alfredo's is carefully prepared with the overall goal of achieving an ideal balance. The food speaks for itself.
And when it comes to ambiance, if they're lucky, diners at the St. George restaurants might catch local high school student Derek Coombs playing jazz and contemporary music on the piano on certain nights.
"He came in and said he wanted to play the piano", Ortega said of Coombs. "He didn't have any sheet music. He played like 11 songs completely off memory and I was like, how orld are you?" "Sixteen" And I was like, "You're hired!" right there. "I hired him on the spot and he comes in about three to four days a week when it's convenient for him, around his school schedule. But he's here every weekend."