Pasquale Cozzolino
New York,NY
Summary
I am an Executive Chef with over 13 years of experience in New York City’s vibrant culinary scene, dedicated to excellence in Italian, South American, and European cuisines, with comprehensive expertise across all Italian regional traditions. My work has earned global recognition, including pizza rankings among the Top 50 in the World (4th in 2021, 6th in 2023) and the Best Pasta Proposal Award 2023 from Pastificio Di Martino. I am committed to delivering exceptional culinary experiences, whether in the fast-paced setting of a busy restaurant or the intimate environment of Gracie Mansion, where I served as personal chef to Mayor Bill de Blasio. My career reflects a deep passion for quality and a steadfast dedication to sharing authentic flavors with every guest.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
29
29
years of professional experience
Work History
Executive Chef Manager
Ribalta Restaurant
01.2011 - Current
- Established Ribalta as a cornerstone of New York City’s culinary landscape, a highly active restaurant renowned for its extensive Italian menu—extending beyond Neapolitan pizza to include regional pastas, entrees, and more—widely appreciated by patrons and recognized in the Michelin Guide
- Achieved global acclaim with pizza rankings in the Top 50 Worldwide (6th in 2023, 4th in 2021)
- Forged partnerships across the United States and Europe, enhancing Ribalta’s reputation, and earned the Best Pasta Proposal 2023 from Pastificio Di Martino
- Provided culinary services for Lufthansa at JFK Terminal 1, supporting our high-volume operations
- Established Ribalta as a cornerstone of New York City’s culinary landscape, a highly active restaurant renowned for its extensive Italian menu—extending beyond Neapolitan pizza to include regional pastas, entrees, and more—widely appreciated by patrons and recognized in the Michelin Guide
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
Executive Chef
Amo Seafood
01.2024 - Current
- Company Overview: Founded a thriving seafood restaurant centered on Mediterranean-inspired cuisine, featuring premium ingredients such as red shrimp, langoustine, and hamachi
- Developed a menu that underscores my commitment to fresh, high-quality offerings, earning strong customer approval
- Founded a thriving seafood restaurant centered on Mediterranean-inspired cuisine, featuring premium ingredients such as red shrimp, langoustine, and hamachi
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Increased guest satisfaction scores through personalized service and attention to detail in both front-of-house and back-of-house operations.
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearround.
- Spearheaded successful special events planning initiatives such as wine dinners or themed nights that attracted new clientele while delighting regular patrons alike.
- Worked collaboratively with other departments within the organization, such as marketing and sales teams, to maximize overall business performance.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Promoted a culture of continuous improvement by regularly reviewing performance metrics and implementing necessary changes to enhance operational effectiveness.
- Built strong partnerships with local farmers'' market vendors to ensure access to the freshest produce available throughout the season.
- Established a comprehensive staff training program that emphasized both technical skills as well as customer service excellence, resulting in high employee retention rates.
- Optimized workflows within the kitchen environment by designing efficient workstations that maximized space utilization without compromising safety standards or regulatory compliance requirements.
- Cultivated positive relationships with vendors, negotiating favorable contracts for bulk purchases and timely deliveries.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Guest Chef
Culinary Institute of America (CIA)
01.2024
- Led educational sessions for aspiring chefs, sharing expertise in Italian, South American, and European cuisines
International Culinary Consultant
01.2010 - Current
- Company Overview: Assisted over 100 restaurants across South America, Europe, and the United States, providing guidance to enhance their operations and elevate food quality—an opportunity for which I am truly grateful
- Focused on improving kitchen functionality and enriching menus with Italian, South American, and European influences, always striving to support others’ success
- Collaborated on significant projects, including La Braciera in São Paulo, Brazil, and an upcoming restaurant in Bogotá, Colombia, with Alejandro Riaño, contributing to their achievements with humility and dedication
- Assisted over 100 restaurants across South America, Europe, and the United States, providing guidance to enhance their operations and elevate food quality—an opportunity for which I am truly grateful
Personal Chef to Mayor Bill de Blasio
Gracie Mansion
01.2016 - 01.2021
- Company Overview: Prepared customized menus for the Mayor and distinguished guests, integrating Italian, South American, and European cuisines
- Consistently delivered excellence in private dining, enhancing the mansion’s reputation for hospitality
- Prepared customized menus for the Mayor and distinguished guests, integrating Italian, South American, and European cuisines
Executive Chef
DellaRocco’s of Brooklyn
01.2012 - 01.2013
- Company Overview: Strengthened the restaurant’s reputation in Brooklyn Heights through authentic Neapolitan pizzas and traditional Italian dishes
- Strengthened the restaurant’s reputation in Brooklyn Heights through authentic Neapolitan pizzas and traditional Italian dishes
Executive Chef
PizzArte
01.2011 - 01.2012
- Company Overview: Managed a bustling Midtown restaurant, introducing Neapolitan cuisine paired with a refined dining experience, earning recognition in Gambero Rosso for pizza excellence during my tenure
- Managed a bustling Midtown restaurant, introducing Neapolitan cuisine paired with a refined dining experience, earning recognition in Gambero Rosso for pizza excellence during my tenure
Various Roles
01.1996 - 01.2010
- Company Overview: Entered the kitchen at age 14, laying the groundwork in Italy’s culinary traditions, and began professional work in 1996 at esteemed restaurants in Naples, Parma, and Rome
- Acquired expertise in Italian (all regions), South American, and European cuisines, honing techniques under accomplished chefs
- Entered the kitchen at age 14, laying the groundwork in Italy’s culinary traditions, and began professional work in 1996 at esteemed restaurants in Naples, Parma, and Rome
Education
Culinary & Hotel Management -
Ippolito Cavalcanti Scuola Alberghiera
01.1996
Skills
- Italian culinary arts
- South American culinary arts
- European culinary arts
- High-volume operations management
- Menu development
- Culinary innovation
- Private dining
- Event execution
- Knife skills
- Customer service
- Food safety and sanitation
- Cooking techniques
- Food quality
- Kitchen management
- Kitchen operations
- Grilling techniques
- Sauce preparation
- Sanitation guidelines
- Food pairing
- Cost control
- Menu supervision
- Culinary expertise
- Equipment maintenance
- Vegetarian cooking
- Food service operations
- Seafood preparation
- Pasta making
- Food cost analysis
- Vendor relations
- Pastry skills
- Kitchen operations management
- Budgeting and cost control
Websites
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
Culinary Institute
Culinary Institute of America (CIA), Guest Chef, 01/01/24, 12/31/24, Led educational sessions for aspiring chefs, sharing expertise in Italian, South American, and European cuisines.
Media Recognition
- Alex vs. America, Season 5 – In discussions for Food Network’s competitive cooking show.
- Featured in international culinary publications for contributions to the pizza industry and Mediterranean cuisine.
- Recognized as a respected advocate for Italian gastronomy worldwide.
Culinary Consultancy
International Culinary Consultant, 01/01/10, Present, Assisted over 100 restaurants across South America, Europe, and the United States, providing guidance to enhance their operations and elevate food quality—an opportunity for which I am truly grateful., Focused on improving kitchen functionality and enriching menus with Italian, South American, and European influences, always striving to support others’ success., Collaborated on significant projects, including La Braciera in São Paulo, Brazil, and an upcoming restaurant in Bogotá, Colombia, with Alejandro Riaño, contributing to their achievements with humility and dedication.
Awards
- Consistently awarded 3 Forks or 3 Slices by Gambero Rosso, an accolade I deeply appreciate as a reflection of my teams’ dedication.
- Ribalta included in the Michelin Guide, a recognition of our staff’s commitment to quality.
- PizzArte featured in Gambero Rosso for pizza excellence during my leadership, a testament to our collective efforts.
- Top 50 Pizzas in the World: 6th (2023), 4th (2021)
- Best Pasta Proposal Award 2023 – Pastificio Di Martino
- Globally acknowledged for excellence in Neapolitan pizza
- Highlighted as a prominent figure in New York City’s culinary community by U.S. and European media
Hobbies and Interests
- Promoting Italian culinary heritage
- Mentoring emerging chefs
- Enjoying Italian music during travel
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
French
Elementary
Italian
Native or Bilingual
Portuguese
Professional Working
Timeline
Executive Chef
Amo Seafood
01.2024 - Current
Guest Chef
Culinary Institute of America (CIA)
01.2024
Personal Chef to Mayor Bill de Blasio
Gracie Mansion
01.2016 - 01.2021
Executive Chef
DellaRocco’s of Brooklyn
01.2012 - 01.2013
Executive Chef Manager
Ribalta Restaurant
01.2011 - Current
Executive Chef
PizzArte
01.2011 - 01.2012
International Culinary Consultant
01.2010 - Current
Various Roles
01.1996 - 01.2010
Culinary & Hotel Management -
Ippolito Cavalcanti Scuola Alberghiera
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