Andrew Bosi is a New York City–based chef whose cooking draws inspiration from the traditions of Italy while celebrating the ingredients and makers of the Northeast. His work centers on handmade pasta, seasonal cooking, and thoughtful hospitality—food that feels both rooted in tradition and unmistakably of its place.
From a young age, I knew I wanted to work in a kitchen. I come from a family of craftsmen, and the desire to build something with my hands has always been part of who I am. There is a quiet satisfaction in taking raw ingredients and, through patience, skill, and care, transforming them into something nourishing and meant to be shared. With only a few simple ingredients and enough time, you can create an experience that lingers long after the meal has ended.
Italian cooking has shaped my career. Early opportunities to make fresh pasta and travel throughout Italy deepened my appreciation for a cuisine where history, place, and family are inseparable from the food itself. Those experiences taught me that tradition isn't about imitation—it's about understanding why something exists and allowing it to evolve with honesty. To me, cooking in an Italian style means embracing the seasons and celebrating the ingredients that surround you, wherever you are.
That philosophy has led me to seek out farmers, millers, cheesemakers, fishermen, and artisans whose work reflects the same care and intention I strive to bring into the kitchen. Exceptional food begins long before it reaches the stove, and I believe the role of a chef is not only to cook well, but also to honor the people who make great ingredients possible.
Away from the kitchen, you'll usually find me on a bicycle. Cycling offers many of the same rewards as cooking: patience, discipline, and the freedom to discover a place at your own pace. In 2024, I traveled to Abruzzo to ride the Race Across Italy, a 300-kilometer journey through the mountains not far from where my family originates. Pedaling through the landscapes that shaped generations before me deepened my connection to the country, its food, and the values that continue to influence my cooking.
As I continue to grow, my goal remains simple: to create food with an old soul. Meals that are generous without excess, grounded in seasonality, and prepared with respect for the people and places behind every ingredient. I believe the most memorable hospitality is often the least complicated—a warm welcome, thoughtful cooking, and the opportunity to gather around a table with people you care about.