Our Executive Chef:
Chef Anthony Mazzotta, Executive Chef, Lucca Restaurant Group
From his simple beginnings as a busboy in his native Norwood, Massachusetts, chef Anthony Mazzotta built his culinary career applying a combination of classical training and a home-spun passion for great food. His culinary training started long before he donned his first chef’s whites. He grew up with Italian parents who cured their own sausages, grew gardens ripe with fresh produce, and made their own wine.
With encouragement and inspiration from his mother and his large Italian family, Mazzotta graduated from New Hampshire College Culinary Institute and began his career in Boston at Le Meridien Hotel. Looking for adventure, he went to work at The French Laundry in Napa Valley and its sister restaurant, Per Se, in New York. Then, returning to Boston, he worked with Ken Oringer at Toro, served as sous chef at EVOO in Cambridge, led the team at Lucca Back Bay as Executive Chef.
In the Summer of 2015, Mazzotta joined the team at the Inn at Hastings Park as Executive Chef of Artistry on the Green.
After a couple years out in the ‘burbs, Mazzotta headed back into Boston, rejoining the team at Lucca Back Bay. In 2019, as the restaurant group expanded to include Lucca South Shore, Anthony was named Executive Chef of Lucca South Shore, where he embraces cooking techniques that highlight the freshest ingredients while adhering to his philosophy that simple preparations can outshine the complicated.