 After two years, Stratta returned to the United States, and at Ducasse's recommendation began working for Daniel Boulud at Le Cirque in New York City.Both Ducasse and Boulud acted as mentors who heavily influenced Stratta's development as both a chef and restaurateur; Stratta credits Ducasse with showing him "how to make basic, simple food taste phenomenal", and Boulud for his creative influences as well as business skills.In 1989, Stratta took on the executive chef position at Mary Elaine's restaurant at The Phoenician resort in Scottsdale, Arizona.