Daniel P Bazzinotti
Instructor College of Food Innovation & Technology Department of Culinary Arts Providence
Biography
Chef Bazzinotti’s culinary career began with renowned Chef Lydia Shire at Scampo in the Liberty Hotel in Beacon Hill Boston. He later collaborated with chef/owner Keith Pooler to open Bergamot and Bisq in Cambridge where he earned the Eater chef of the year award (2015), for his small plates wine bar menu with over 20 house-made charcuterie items.
In 2016 he opened Eataly Boston and assisted in the opening of Eataly Downtown New York. Bazzinotti played a pivotal role in bringing the Italian megastore to Boston, while overseeing the wood-fired grill at the flagship restaurant, Terra, which earned 3 stars from Boston Magazine and recognition as Boston’s Best Up-and-Coming Chef in 2018.
In 2022, Bazzinotti partnered with the New York-based Blue Ribbon Restaurants group and the Bromberg Brothers to open their flagship locations of Blue Ribbon Sushi, Blue Ribbon Brasserie, and Pescador Coastal Grill in the heart of Boston’s Kenmore Square at The Hotel Commonwealth.
As of last year, “Chef Bazz” returned to his alma mater Johnson & Wales University as a Chef Instructor, where he focuses on the Banquets & Catering class, teaching students the art of butchering, charcuterie, and event management. He is also the Advisor of the Johnson & Wales Charcuterie Club.
Education
BS, Johnson & Wales University
Culinary Arts
Advanced Salumi Course Certification
Sapori e Saperi Adventures
REAL Champion series Certification
Johnson & Wales University
Certificate of Teaching Excellence
Johnson & Wales University
Hamilton Life Achievement Award
Wheeler School
2018 Best Up & Coming Chef
Boston Magazine
“Faculty Feature.” Bazzinotti, D. (December 5, 2024)
https://youtu.be/QSSwzpA5rF0
“What cures you?-Dan Bazzinotti.” Bazzinotti, D. (December 3, 2024)
https://podcasts.apple.com/us/podcast/what-cures-you-with-dan-bazzinotti/id1490695277?i=1000680985540
“Boston chefs say neurodiversity can be a superpower in the kitchen | The Common.” Bazzinotti, D. (October 16, 2024)
https://www.wbur.org/the-common/2025/01/09/restaurant-industry-adhd-dyslexia-chefs
“Learning disabilities awareness Month.” Bazzinotti, D. (October 9, 2024)
https://www.bostonglobe.com/2024/10/08/lifestyle/chefs-learning-differences-dyslexia-adhd-kitchen/
Neurodivergence in higher education panel, “Neurodivergence in higher education panel,” CTL/Neuro Diversity Coalition, Providence, RI, United States. (May 12, 2026).
Center for Teaching & Learning, “The Minds Behind the Mission: Neurodivergence in Higher Education,” Johnson & Wales University, Providence, RI, United States. (May 12, 2026).
The minds behind the mission: Neurodivergence in higher education, “The minds behind the mission: Neurodivergence in higher education,” Center for Teaching and learning, Providence, RI. (May 12, 2026).
Hamilton/Wheeler School/ Life Achievement Award, “Leaning Difference awarness and Super power,” Wheeler School, Providence, RI, United States. (March 27, 2026).
CFIT Faculty Enrichment course- Blood sausage, “Blood Sausage Enrichment class,” University/Dean, providence, RI, United States. (March 14, 2025).