Dan Bazzinotti

Chef Dan Bazzinotti is one of New England’s most creative and innovative young culinary talents. Growing up north of Boston in Lawrence, Bazzinotti developed an interest in cooking at a young age. Food played a major role in his family life growing up where his family members all competed to see who could make the best meatballs, calzones, lasagna or cookies at the party (Grandma always won). This environment is what created the initial spark for his love of food and is the fuel for his creativity.

Bazzinotti earned his bachelor’s degree from Johnson & Wales University. During his time at JWU he completed an internship with Brennan’s Restaurant in New Orleans, where he “learned to be a cook.” With the encouragement from the rest of the kitchen team, Bazzinotti pushed himself and grew his culinary skills.

Bazzinotti returned to the Boston area to help open Lydia Shire’s Scampo in the Liberty Hotel under the guidance of chef Keith Pooler. During the Scampo days, Bazzinotti studied up on the arts of butchering, charcuterie, and pasta making. After two years in the Scampo kitchen, he continued on to open Bergamot in Somerville with Pooler. The opening of Bergamot was an experience like no other, incorporating everything he had learned in the past to create something special with a fun and talented group of people.

During his time at Bergamot, Bazzinotti implemented the charcuterie program; starting with simple pates, mousses, and sausages with traditional accompaniments. The program has now evolved into an array of unique items and accompaniments. His repertoire of sausages, salumi and other “wow factor” items is extensive and he soon put his skills to good use as the Chef de Cuisine at BISq, where he wowed guests with his critically-acclaimed, modern take on American cuisine with French influences.

In 2016 he joined the Eataly team to open Terra, a unique restaurant inspired by earth and fire. Located on the third floor of Eataly Boston, the dining room at Terra centers around a wood-burning Italian grill, where Bazzinotti cooks raw ingredients over burning flames, allowing the simple flavors to shine.

Bazzinotti loves to share to share his passion for food and cooking. He looks forward to continuing to grow and teach others around him, just like he was taught by his colleagues and mentors.

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