Owner/Executive Chef, Christopher Rovezzi

Asked what inspired him to become a chef, Chris Rovezzi once replied, "I don't feel like I ever had a choice in the matter. I guess it's true what they say about cooking being in your blood, I've never really felt comfortable in any other type of job."

Christopher received no formal education in the culinary field, instead relying on experience as his teacher. He grew up one of six boys, all working in their father's restaurant, the original "Rovezzi's"

The "original" Rovezzi's closed in 1992 just as Chris was truly starting to enjoy what he was doing. From there he worked under Chef Tomasso Garguillo at Arturo's restaurant, where Chris' knowledge of Authentic Italian cusine increased dramatically. It was Chef Tomasso that cultivated Chris' true passion for cooking.

After a series of line cook positions at several restaurants, Chris talked his way into an executive Chef position at Cyprian Keyes Golf Club in Boylston MA. "I convinced Mr. Frem (the owner) that there was nobody better for the job!" There were bumps along the way but Chris put his heart and soul into that position and was finally able to cook "his" food "his" way.

After leaving Cyprian's, Chris served as Executive Banquet Chef at The International Golf Club in Bolton, MA. Working alongside Chef Karl Klinkhamer, Chris again was granted the culinary freedom that he desired.... but there was something missing.

In the winter of 2002 Chris opened his first restaurant in a tiny spot in the historic town of Sturbridge.... He named it "Rovezzi's"

 

Chef Franklin (Adam) Foreman

Adam Foreman of Rovezzi's Trattoria in Rutland, was born and raised in Saint Louis, Missouri. From his earliest days, Adam remembers being surrounded by a sense of love and appreciation for the culinary arts; these early experiences inspired him to become a chef, a dream Adam's parents nurtured. Also a graduate of Johnson and Wales in Rhode Island, he acquired a position at 'The Jewel of Newbury" in Boston's Back Bay. Other significant positions were held at "Meta Commette" Country Club and "Pranzi" catering of Providence. After many discussions with Adam, Chef Chris sensed a shared vision and certain kinship with him. Having been brought up in very similar ways, Chris believed that Adam's transition to the Rovezzi's team would be seamless, and knew his restaurant would benefit from Adam's talents. "He treats the Trattoria as if its his own," Chris noted. "I have a sense of comfort knowing that he is in charge of my kitchen."

Chef Brian F. Donahue

Brian Donahue was born in Worcester and gradutated from Worcester Vocational High School in 1984. After four years of working as a machinist, he decided to put his hands to better use. Determined to become a chef and run a restaurant someday, he joined the Culinary Arts Program at David Hale Fanning High School. While in the program, he completed his two year training at Bergson's 1790 House and the Centrum (now the DCU center).

Upon graduating in 1986, Brian's first job was as a pizza maker at Dino's, a local restaurant. At Dino's, he moved up the ranks to senior line cook, where he took on more and more responsibilities over the years. The next phase of his career brought him to work for Brendan O'Connor at O'Connor's Restaurant. After several years of cooking traditional fare such as Beef and Guinness Pie, and Corned Beef and Cabbage, Brian felt it was time to move on. Through a mutual friend, he heard that Chef Chris would be opening a new restauant on Grove Street in Worcester. Brian shared Chef Chris's vision of affordable, fine food and exemplary customer service. In October of 2004, Chef Brian joined the Rovezzi team. His hard work, dedication, determination and knowledge was quickly realized; he was promoted to Chef in the Worcester restaurant and currently operates the Rutland restaurant.

Chef Tommaso Garguilo

Chef Tammaso began his cooking career over 40 years ago, in Sorrento, Italy. At age 13 he left the family farm to pursue cooking and found a mentor in a local chef. His later experiences brought him to Rome, Puerto Rico, California, St.Louis, Florida, Louisiana and in 1980 he moved permanantly to Massachusetts.

With a love of food presented in it's simplest form, Chef Tammaso strives to provide a flawless culinary experience to guests at the Worcester Rovezzi's location.

As mentor to Chris Rovezzi, Chef Tammaso continues to challenge and inspire Chris and all the staff of Rovezzi's.

Coming Soon - Chef Glen Gonyea