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Interview with Area Chefs

Diversity in local fare

Francisco Mejia & Juan Moscoso

Alessio's Pizza and Pasta   280 Southampton Rd, Westfield

 Owner/Chef

Why did you decide to become a chef/open a restaurant?

I've worked in restaurants since I was a teenager, and I had always dreamed of opening my own place. It's a job where you have to work very hard, but you also get to see that people enjoy the service you provide for them.

What other back-of-the-house positions have you previously held?

I've worked every position in the back-of-house, starting as a dishwasher, working my way up through prep cook, line cook, and running the kitchen. I've worked at quite a few restaurants in the past.

Is there a chef that you admire the most and why?

The chef at Judie's Restaurant in Amherst, we call him Dude. He works as hard as anybody, and he is always right there with you when things get crazy in the kitchen. He's always willing to help out and teach people new skills. 

Where did you get your passion for cooking?

It developed over the years as I gained more experience and got to see that you can make people so happy by providing them with a great meal. 

What are some new industry trends that you are noticing?

With the way things are in the world right now, it's all about adapting and making sure that we can still provide people with the same great food while keeping our employees and customers safe. 

Where and how were you trained?

I got my training on the job at different restaurants over the years, first in New York and New Jersey, and after moving to MA, I worked at Pizzeria Paradiso and Cafe Casablanca in Northampton, and Judie's in Amherst.

Where can we find you when you are not in the kitchen?

Spending time at home with my family, and if I can squeeze it in, kayaking on the closest river or pond.

Favorite dish at your restaurant?

Do I have to choose? I love them all, but if I have to choose it's the Penne Gorgonzola.

Eddie Grimaldi, Joe Rondoletto and Melissa Veino

Kettlebread Deli Restaurant  491 College Hwy, Southwick 

Owners/Bakers 

When did you open Kettlebread Deli?

We have been in this space renovating for about a year. We officially opened for online ordering on May 11, 2020. On the first day we sold out in three hours!  

Why did you decide to open?

This idea has been in the works since 2015. The three of us have worked together in different capacities over the years, and we accumulated the recipes over that time. We decided on Southwick because the community has seen tremendous growth, and the residents and town are very supportive of that growth.

What does Kettlebread Deli offer?

We offer gourmet sandwiches in a dine-in/take-out experience for lunch and dinner. Our sandwich menu features such items as spicy ahi tuna, lobster grilled cheese, and peppercorn roast beef asiago. We provide a boxed lunch that our customers love, and we have seen great success with our Loyalty Card program. We cater upon request, and we are looking to offer holiday platters, as well.

Tell us more about your bread!

Our Kettlebread is special. It’s baked daily, and it captures the essence of both ciabatta and sourdough.  Our unique dough fermentation process, similar to using a sourdough starter, carries forward the developed flavor of every batch into every future batch, and our recipe, hydration, and baking method renders the chewy yet airy texture that ciabatta lovers crave.

What is your most popular meal?

Steak and cheese is a crowd favorite!

What’s next for Kettlebread Deli?

We are excited to continue to grow in Southwick, and we plan to expand into other locations, as well.

Dana Bishop

Skyline Beer Company  98 Southwick Rd, Westfield 

Executive Chef / Owner

Why did you decide to become a chef/open a restaurant?

I always knew I wanted to work with food and be a chef, that was easier than deciding to open a restaurant. I didn't always want to take that risk. Eventually I spent enough time hanging out with business partner Lisa, that I knew with the right partner I'd be willing to take that risk.

What other back-of-the-house positions have you previously held?

I did everything from washing dishes at Davios in Westfield, to Executive Chef at Jacob Wirth's in Boston. I also worked for some private country clubs and hotels. 

Is there a chef that you admire the most and why?

There are several chefs that I admire and respect.  I learn from people even if they don't know I'm watching.

Where did you get your passion for cooking?

My grandfather really enjoyed food and cooking. His rating system was awarding symbolic gold forks and if instagram existed in the 90's his would have been loaded with pictures of some pies he baked or maybe a loaf of Italian star bread from Springfield. 

What are some new industry trends that you are noticing?

As much as some people are trying to make healthy decisions with their diet, the comfort foods like macaroni and cheese have been very popular. 

Where and how were you trained?

Westfield Vocational Technical High School class of 1998.

Where can we find you when you are not in the kitchen?

I don't take much time for myself yet.  But I like riding my bike on the rail trail and going to Crossfit classes 4-5 times a week.

Favorite dish at your restaurant?

Beer Cheese and a Pretzel or Macaroni and Cheese. But I'm lactose intolerant so I rarely enjoy them. 

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