At Osteria Morini in Bernardsville, Executive Chef Charly Weisshaupt brings the warmth, tradition, and soulful flavors of Northern Italy to the heart of New Jersey. Backed by the vision of the Altamarea Group, the restaurant blends rustic charm with refined culinary execution—inviting guests to slow down, share a meal, and experience the comfort of true Italian hospitality.
“We like to say Osteria Morini is where rustic meets refined,” Weisshaupt says. “The goal is to transport guests to the Italian countryside, specifically the Emilia-Romagna region, without ever leaving New Jersey.”
Since opening, Osteria Morini has distinguished itself in the local dining scene thanks to its attention to detail and culinary craftsmanship. From hand-rolled pastas and in-house pastries to a warm, soulful ambiance, every element is thoughtfully curated to create a memorable experience.
“We’ve built a team that’s as passionate about service as they are about food,” Weisshaupt says. “That consistency and heart is what makes us stand out.”
Weisshaupt’s path to executive chef began in New Jersey kitchens, where he learned the fundamentals of cooking and discipline. He later took that foundation abroad, working in traditional hotels and fine-dining restaurants in Baden-Württemberg, Germany. The experience deepened his appreciation for precision and ingredient-driven cuisine.
“That time in Germany really pushed me to grow, both technically and creatively,” he says. “It also reminded me why I fell in love with this work in the first place.”
Upon returning to the U.S., Weisshaupt joined Osteria Morini Bernardsville as a line cook. Through years of hard work and dedication, he rose through the ranks to become executive chef.
As for his personal favorite on the menu, Weisshaupt doesn’t pick just one dish. “I love our cicchetti section,” he says. “They’re fun, seasonal, and most of all—delicious.”
For first-time diners, he recommends the restaurant’s signature dish: Cappelletti. “It’s house-made pasta filled with truffled ricotta, served in a butter sauce and topped with prosciutto,” he says. “It’s rich, decadent, and never goes out of style.”
Seasonality plays a central role in the restaurant’s menu planning. The team sources produce as locally as possible and builds offerings around what’s at peak freshness.
“Summer brings in heirloom tomatoes, corn, and melons. Fall brings wild mushrooms and squash,” Weisshaupt says. “That’s what inspires our specials and pastas all year long.”
Looking ahead, the restaurant is expanding its community-focused programming. That includes Family Hour for early-evening diners, wine dinners, and hands-on pasta-making classes. The team is also working on reimagining the private dining room to offer more intimate, curated events.
“At the end of the day, I want our guests to feel like they’ve been welcomed into someone’s home,” Weisshaupt says. “Whether it’s happy hour, a date night, or a family celebration, we aim to make every visit feel special and personal.”
He credits the success of Osteria Morini to the strong, collaborative team behind the scenes.
“Our kitchen is passionate, our service team is engaged, and together we’re building something that goes beyond the plate,” he says. “This isn’t just a restaurant—it’s part of the Bernardsville community. And we’re grateful to be here.”