Asdren Albanese Azemi's career began when he was five years old.? He was handed a broom (a small one) and he swept floors in his Papa's kitchen. Soon he graduated to stirring,?whipping eggs and mixing.?In his early teens, he was a bus boy and dish washer.?As Chef Asdren tells it, "I liked the dish washer position best because there was no where to go but up." By the time Asdren was in high school his knowledge of exotic foods and spices was impressive.?He used food vocabularies of older, more seasoned chefs.?While his high school buddies were eating fast food burgers and fries, Asdren was preparing stuffed endive and Coho salmon. His passion for food took him on a new pathto The French Culinary Institute in New York City.?He graduated in the top five of his class and became the protege of Bradford Thompson. He returned to Fort Worth and took over his family's business, Ruffino's. Now the kitchen is his.

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