Louie Bossi is not your typical chef. Growing up in an Italian household in New York he remembers the aromas of roasted garlic and fresh meatballs sizzling from his family’s kitchen. Raised by a single mother juggling three jobs, Bossi taught himself to cook at the age of eight. Working his way from dishwasher to cook at the local pizzeria Bossi developed a love for the art of pizza making.
Relocating to Florida in 2000, Bossi landed his first job with Big Time Restaurant Group as grill cook. Exploring different positions within their popular portfolio of restaurants Chef Bossi proved to be one of the hardest working and most inspired chefs in the company, which earned him the coveted Executive Chef position at Big City Tavern. Bossi's D.I.Y. approach has led him to obtain a certification from Chef Brian Polcyn in the ancient art and technique of charcuterie, as well as becoming a Master Pizza Maker from The Scuola Italiana Pizzaoili in San Francisco.
