Daniel Bazzinotti

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

• Johnson & Wales, BS 2006

Teaching Interests

Charcuterie, Meat Fabrication, Pasta Making, Latin Cuisine

Courses

• CUL2710 Banquets & Catering