About Bryan Moscatello
Moscatello served as a chef-partner of the Storefront Company restaurant in Chicago, Illinois, from 2011 to 2014. Here he developed a modern head-to-tail farm cuisine concept, while also separately serving as culinary director of Tenzing Wine & Spirits. During his two-year tenure, the restaurant received three stars and was named “A hidden gem, in plain sight,” from restaurant critic Phil Vettel of the Chicago Tribune as well as a Michelin Bib Gourmand accolade. Before his move to Chicago, Moscatello served as executive chef for Stir Food Group where he honed his farm-to-table philosophy and cultivating relationships with area farmers in Washington. DC. In his five years with this restaurant group, he opened, operated, and spearheaded culinary programs for Zola, Zola Wine & Kitchen, Potenza Trattoria, Potenza Bakery and Potenza Wine, Spy City Café, as well as handling the special events and catering at the International Spy Museum. Prior to Stir Food Group, Moscatello notably served as executive chef of Denver’s Adega Restaurant + Wine Bar, introducing local guests and national media to his bold approach to American cuisine. Moscatello and Adega received widespread recognition and acclaim, including being named to the list of Esquire magazine’s “Best New Restaurants in the Country” in 2002, one of Food & Wine magazine’s 2003 “Best New Chefs in America,” and “2003 Chef of the Year” from Denver’s 5280 magazine.