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About Us
Bios
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Roberto Patriarca
As the son of a restaurateur and pizzaiolo in New York, Roberto Patriarca was born into the business. Roberto began cooking in the kitchen of his family’s restaurant at a young age, then he studied in culinary school abroad before moving back to Brooklyn in his twenties.
He has worked in some of New York’s top restaurants, including Felidia, Maremma, and I Trulli, where he was Sous Chef. After that, Roberto became the Executive Chef at Spina in Alphabet City and cooked for the James Beard Foundation in April of 2010. In 2011, he found his way back to his original passion – pizza – when he began working as a pizzaiolo at Sottocasa in Boreum Hill.
Coming from a lineage of pizzaiolos, Roberto is excited to honor the artisan craft of his family and share his tradition with the diners of Brooklyn Central.
