Brody Occhipinti

Although I haven’t attended culinary school, I’ve had the privilege of learning directly from chefs who graduated from the Culinary Institute of America. Through their mentorship, I’ve developed a strong foundation in kitchen knife techniques, particularly in vegetable preparation. While my experience with proteins is more limited, I’ve practiced butchering chickens at home and am eager to expand my skills—especially with fish and other proteins.

I’m deeply committed to learning and growth. In my time working in restaurants, I’ve rotated through nearly every station except pasta, and I’ve consistently taken initiative—from being the first to arrive and set up ovens and fryers, to closing down and ensuring all equipment is properly shut off. I’m experienced in inventory management and prep execution, and I actively communicate with the team to adjust prep levels based on demand, helping reduce food waste and improve efficiency.

My passion for food runs deep. I believe that dedication means showing up, pushing through challenges, and always striving to improve. Whether it’s enduring the occasional burn or cut, I remain focused and resilient. I’m here to do my best work, every day, and I’m ready to go the distance for the craft I love.