CHEF ANDREW BOSI
Chef Andrew Bosi started cultivating his love of cooking while volunteering at a “from-scratch" hospital kitchen near his home in central Florida. He went on to attend the Culinary Institute of America, where a student trip to Italy sparked interest in his Italian heritage and ultimately his dedication to the art of fresh pasta. Post-graduation, he moved to NYC to refine his skills in kitchens including Lincoln Ristorante, Casa Apicii, Rebelle (1 Michelin Star), TAK Room, and Rezdôra (1 Michelin Star), and PRINT. His style of cooking seeks to showcase the craftsmanship of handmade pasta and elevate the comforting flavors of Italian cooking.
