Chef Adrienne Guttieri is a New York native born and raised in Broad Channel, Queens (The Rockaways). Growing up surrounded by Italian Food and her mother’s amazing cooking, Adrienne was always set on being a Chef to share those memories, flavors, and ideas with the world.
Adrienne studied Italian Cuisine at the Italian Culinary Academy and in Colorno, Italy. While in Italy, Adrienne worked for Executive Chef Claudio Cesena, at Antica Osteria della Pesa in Cadeo, Italy where she learned the meat and bones of Italian Cuisine, from fresh pasta production to curing to wine pairing.
Upon returning to the U.S., Adrienne worked for Chef Eric Lind at the rustic Italian restaurant Inatteso Pizzabar, located in Battery Park City, NYC. Following her stint at Inatesso, Adrienne spent three years at In Good Company Hospitality’s Park Avenue Tavern. There she learned everything from French technique, Southern Homestyle Cooking, Events Production, and Menu Creation, Management in both Front and Back of House, as well as cocktail production.
Adrienne transitioned to IGC’s Trademark Taste + Grind where she is currently the Executive Chef.
Broadwayworld.com had the pleasure of interviewing Chef Adrienne Guttieri about her career and Trademark Taste + Grind for our “Chef Spotlight” feature.
View full article Here.
