Long before Fuzzies Burgers served its first smashburger, brothers Josh and Brad Vecchiolla were building careers in the restaurant industry and talking about the possibility of ultimately creating something of their own. Brad found his niche early in customer service, beverages, and front-of-house operations, eventually becoming a Level 2 sommelier and working with successful restaurant groups in New Orleans. Josh was drawn to the kitchen, working nearly every restaurant position along the way, from dishwasher and busser to corporate executive chef at Michael’s Cafe.
“We always talked about one day,” Josh Vecchiolla said. “We always stayed in touch as our careers were progressing and always had that end goal of starting our own restaurant group and restaurant.”
In 2020, an unexpected pause gave them the opportunity. When COVID brought much of the restaurant industry to a standstill, the brothers suddenly had time to research, develop, and build a concept. Of all the popular American foods that they considered, burgers felt right. “There’s a pizza shop every stone’s throw. Doing tacos didn’t feel authentic for me, and I always loved burgers,” Josh said. “I felt like we could go and create the best version of a burger with all scratch-made ingredients.”
The original goal was a brick-and-mortar restaurant, but an opportunity arose to test their idea as a pop-up instead. They invested what they had, spent time with a local butcher developing and fine-tuning a custom burger blend, and introduced Fuzzies Burgers at Falling Branch Brewery’s Pumpkin Fest.
Josh’s interest in food began long before his professional career. Growing up in an Italian family, food and conversation were naturally intertwined. He watched celebrity chefs and Food Network shows and eventually entered the restaurant business himself. Without culinary school, he learned by working alongside experienced chefs and gradually developing his own approach to flavor.
That experience now informs a simple Fuzzies philosophy: take something nearly everyone knows and make every part of it better. “A burger can look like such a simple vessel, but behind the scenes there’s so much thought into really developing the most amazing burger,” Josh said.
Fuzzies uses a custom blend of prime-grade, dry-aged beef, while sauces and pickles are made in-house. Josh has tested more than 100 smashers, and the company has continually invested in equipment and systems that allow the team to serve the same burger consistently whether they’re feeding guests at a wedding or crowds at a baseball stadium.
The signature Fuzzy shows that philosophy in its simplest form: two patties with crispy edges, American cheese, house-made Static Sauce and pickles on a buttery grilled bun. Josh estimates it sells two to three times more than any other burger on the menu. The Hot Fuzz, a Southern-inspired favorite, has its own devoted following. Inspired by Josh’s time in Savannah and Brad’s years in New Orleans, the burger combines two patties with house-made spicy pimento cheese, thick-cut applewood bacon, hot pepper jelly, and house-made Sweet Fury Pickles.
Even the Fuzzies name connects back to the brothers’ roots. After considering more than 520 names and polling friends and relatives, the family landed on one inspired by the “warm fuzzies.”
“Our branding, our vibe, is all about a nostalgic feeling,” Josh said. “The warm fuzzies you get when something good happens.”
For the Vecchiollas, many of those memories involve family gathered around a table. That sense of nostalgia also influences burgers that borrow recognizable flavors from childhood diners and fast-food favorites, then elevate them through ingredients and execution.
In a fitting reflection of the spirit of the business’ name, Fuzzies Burgers itself has become a family affair. Josh serves as founder and CEO, while Brad is co-founder and COO. Their sister, Janelle Vecchiolla, is director of events. Josh’s wife, Nicole, handles administrative work, special projects and design, and their father, Joseph, serves as executive advisor of strategy and growth. Josh’s father-in-law, Gary Ferrari, is executive advisor of risk and finance.
Since that first pop-up, Fuzzies Burgers has grown to include mobile operations (including farmers markets in Bel Air and Havre de Grace), private events and catering, a Fells Point location and a permanent stall at Oriole Park at Camden Yards. Plus, in its six years in business, the Fuzzies has been voted Baltimore’s Best Burger four times and earned high praise for its ballpark fare. “It feels great for our entire organization, our whole team, and everyone is really proud of that recognition,” Josh said. “We really thank all of our loyal fans, customers, friends, and family who have supported us along the way.”
The next chapter includes plans for more stadiums and arenas, additional brick-and-mortar locations throughout the East Coast and continued growth of the company’s catering and private events business.
As Fuzzies expands, the family remains proud of where the story began. “We’re very proud of where we come from. We’re proud to have started this business in Harford County,” Josh said. “Looking forward to continuing to grow and continue to share the brand and invite people to come out and share our burgers anywhere you can find us.”