Leo Asaro is a passionate chef who has worked in some of the best kitchens in Boston, creating exciting food inspired by his own experiences and cuisines from around the globe.
A Midwesterner who spent many summers on Cape Cod, Asaro has a unique perspective on food that pulls from both St. Louis BBQ and New England clambakes. Coming from a big Italian family, he grew up in the kitchen cooking for holidays and backyard pool parties. Eventually, his interest in food and cooking became a career path, and Asaro graduated from Johnson and Wales in Providence, Rhode Island. During school and after graduating, he did stages at several renowned restaurants, the last of which was 4-star French restaurant, Radius, where he learned the importance of attention to detail and exacting French technique.
During his stage at Radius, Asaro knew it was the right fit. He accepted a cook position there and moved to Boston to expand his culinary knowledge and experience under James Beard award winning chef-owner Michael Schlow. He excelled at Radius, working his way up to becoming Sous Chef. Schlow was so impressed with his dedication and leadership abilities that he tapped him to become Sous Chef of his popular Italian restaurant, Via Matta. During his time in the Via Matta kitchen, he explored the rustic Italian cuisines of the Piedmont, Tuscany, and Emilia Romagna regions, and he was promoted to Executive Chef within three years. Asaro then took the reins at Tico, Schlow’s Latin American-influenced restaurant in the Back Bay, where he continued to expand his skills adding a new cuisine to his repertoire.
In 2019, Asaro brought his expertise in Italian and Latin American cuisine to bear as Culinary Director of the Alpine Restaurant Group which includes Rosebud American Kitchen & Bar as well as Mexican favorites, Painted Burro and two locations of Burro Bar, and Italian-leaning concepts, Posto and Osteria Posto.