Executive Chef Jonathan Frizzell Nocciola Ristorante 646.559.5304 237 East 116th Street, NY 10029 www.nocciolanyc.com/
Jonathan started cooking while attending high school in Minnesota and quickly developed a passion for the environment, people, and creativity involved in it. One of the first foods to really excite Jonathan was pasta. Jonathan grew up eating very simple food, and he became entranced by how many unique dishes could be made with so few ingredients. After high school he decided to attend Le Cordon Bleu College of Culinary Arts. While attending school in the day, he spent his nights working for Ciatti's Italian Grill; one of the largest Italian restaurant in Minneapolis/St. Paul.
After graduating from Le Cordon Bleu he went on to work with Chef Angelo Volpicelli. While working for Chef Volpicelli, a native of Rome, Jonathan was taught the essential techniques and philosophies behind authentic Italian cuisine. He later went on to work for D'amico and Sons at the Chambers Hotel. After that I decided to move to New York and took a few years off from Italian food.
Until he was presented the opportunity to return to the food that originally inspired him too cook, and partner up with people that shared my passion and knowledge for Italian food and wine.