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Last August, chef Brett Williams and his wife, Cara, bought the Orta restaurant in Pembroke from Jimmy Burke, his longtime employer and mentor.
Williams spent six years honing his culinary skills at Riva, Burke’s former restaurant in Scituate, where he began as “a salad guy” and worked his way up to head chef. During that time, he made several trips to Italy, working in restaurants and absorbing the culture.
He said he still subscribes to the philosophy he learned there: “Let the ingredients do their work, and the dish will always be delicious.”