Philip Krajeck, the chef-owner of Rolf and Daughters in Nashville, came to Italian cuisine through early exposure. He spent part of his childhood in Belgium and lived near families who'd immigrated from the Boot. He learned to make pasta from Italians he worked alongside in a Swiss hotel-culinary school.

After nearly a decade in Florida (he earned four James Beard noms for his cooking at Fish Out of Water on Santa Rosa Beach), he moved to Nashville in 2012, launching his own restaurant at the base of a loft building refashioned from a century-old factory.

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