Il Fornaio chef-partners, the vast majority of whom were raised and trained in Italy, are hired for their ability and creativity. Chef-partners enjoy partner status in the company and a high level of autonomy in the kitchen. Each chef-partner's mission is to teach the Italian culinary traditions, preparations and presentations to their entire staff. Each chef-partner must cultivate relationships with growers in his local market, and express his creativity through daily special menus and regional menus. Each year, a group of Il Fornaio chef-partners travel to Italy to reestablish personal relationships, often with the chefs who trained them, and to gain menu inspiration.
Emphasis is placed on simple, fresh ingredients and Italian cooking methods.
Rotisseries are used for a variety of preparations. Pizzas are baked in a wood fired oven. Fresh pastas are made in-house daily, and dried pastas are imported from Italy. All meals are complemented by a selection of hand-made breads baked according to traditional methods. By showcasing his own personal palate and cooking style, the special menus provide each chef-partner with an opportunity to exhibit his craft.