Chef Pete Mastrioni comes from Brooklyn, New York from a long line of chefs from Naples, Italy. He has been self taught from a rigid line of family members. He grew up in the restaurant business learning all “back of the house” and “front of the house” operations at an early age. He started dish washing and moved on to bussing only to return to the kitchen learning to work several stations as in prep, cold pantry, frier, broiler and then his passion; sauteing. He has a great flare for sauteing which requires the right amount of decarmelizing and spice control to make every dish a consistent mouth-watering work of art.