Dan Bazzinotti is one of New England’s most creative and innovative young culinary talents. As the current Chef de Cuisine at Eataly Boston, Bazzinotti loves to teach and talk about food.
Growing up north of Boston in Lawrence, MA, Dan developed an interest in cooking at a young age. Food played a major role in his family life, growing up where his family members all competed for the praise of all by having the best meatballs, calzones, lasagna or cookies at the party (grandma’s are always the best, though). This environment is what created the initial spark for his love of food and is the fuel for his creativity.
Chef Bazzinotti earned his Bachelor’s degree from Johnson and Wales University. During his time at JWU, he completed an internship with Brennan’s Restaurant in New Orleans, LA. Chef Bazzinotti then helped open Lydia Shire’s
Scampo Restaurant in the Liberty Hotel. It was there that Dan began his extracurricular activities of observing and learning the arts of Butchering, Charcuterie, and pasta making. After two years in the Scampo Restaurant’s kitchen, and with the support of his beautiful wife Veronicka, he continued on to open Bergamot Restaurant in Somerville with mentor Chef Keith Pooler in 2010. After five and a half years of running Bergamot, he opened their sister restaurant BISq as the Executive Chef in 2015.
Chef Bazzinotti loves to share his passion for food and cooking with each guest and employee, while at the helm of Terra, Eataly Boston's rooftop restaurant. Soon, guests will be able to find Bazzinotti around the beautiful wood-fired grill at Terra, which is set to be opening in Spring 2017, on the third floor of Eataly Boston.
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