Chef Bronson Petti

Originally From Cleveland, I traveled around the world after high school working in the best restaurants I could find. These travels took me to kitchens in Copenhagen, New York, San Francisco, Vail, and now here in Nola. My cooking tends to be focused on Italian and French technique. I love making pasta and complex French sauces. My time working at Blue Hill at Stone Barns prepared me to cook vegetables in all sorts of ways too.