Rising Star Chef Angelo Romano - Biography

April 2013

Florida native Angelo Romano’s food-centric, Italian-American upbringing gave this chef a logical first step into the kitchen. Learning to cook with family and traveling across Europe as a child, from an early age, Romano began to develop an understanding of flavors and how they interact.

From budding food lover to culinary student, Romano solidified his commitment to the kitchen with courses at the Culinary Institute of America, and with an intense work ethic and love he dived into the New York restaurant scene. Romano honed his own skills at Manhattan’s Lupo Osteria Romana before decamping to Brooklyn. Romano helped develop the food at Roberta’s for over 2 years while working with Carlo Mirarchi. He then ran the kitchen at the late Masten Lake—both setting the tone for his next project.

In September 2012, Romano spearhead his current outpost—The Pines. Tucked inside the sturdy footprint of Gowanus’s industrial neighborhood, The Pines blends Italian inspiration with purposefully chosen Asian ingredients (not to mention rap music on the loudspeaker) to yield comfort food, especially pasta, that’s spiked with attitude. Romano is cooking what he loves—with fire—and the results are electrified with New York excitement and streaked with Brooklyn verve. In 2013, Romano was named 2013 StarChefs.com Rising Star Chef.