Executive Chef

Executive Chef

We are opening a new casually elegant, Mediterranean-inspired restaurant in Greenwich, Connecticut, founded and led by Joe Campanale, one of the most respected restaurateurs in the United States. Joe Campanale is a Forbes 30 Under 30 restaurateur, Food & Wine Sommelier of the Year, and a Wine Enthusiast 40 Under 40 Sommelier, widely recognized for building some of New York's most influential hospitality-driven restaurants. This new project represents his first major destination restaurant in Greenwich and draws inspiration from Italian coastal cooking, thoughtful beverage programs, and warm, detail-oriented service.

The restaurant is developed by Partner Hospitality in collaboration with Lowder-Tascarella Hospitality (LTH), with culinary direction from Chef Abram Bissell—whose career includes time at Eleven Madison Park, The NoMad, and The Modern—and beverage leadership from Chris Lowder, who has helped shape some of the world's most respected bar programs, including The NoMad Bar. Together, the team is creating a warm, energetic space where food, drink, and hospitality are given equal importance.

The restaurant is intended to be both a beloved neighborhood fixture and a regional dining destination, welcoming guests from Greenwich and beyond for an elevated yet approachable experience rooted in Italian tradition and modern hospitality.

The Executive Chef is responsible for the successful daily operations of the restaurant ensuring quality consistency and maintaining a safe, positive working environment while fulfilling the expectations of the senior management and ownership. The Chef de Cuisine will lead the kitchen team, develop innovative menus reflective of Quello's culinary direction, maintain inventory and cost control, and uphold health and safety standards.

All duties are to be performed in accordance with federal, state, and local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures including health, sanitation, and safety policies.

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that they can perform the essential functions of the job with or without reasonable accommodation:

• Skilled in Microsoft Office and Microsoft Excel (or equivalent).
• Experienced in daily fine dining restaurant operations and procedures.
• Working knowledge of health and safety regulations.
• Thorough knowledge of luxury service and guest expectations.
• Be resourceful, creative, and maintain flexibility.
• Knowledge of technical/behavioral requirements to train, motivate, evaluate, mentor, and direct colleagues and managers to meet desired ends.
• Ability to plan and organize the work of others.
• Inspire the team to create new and creative dishes that reflect Quello's cuisine.

Required:

• 10+ years' experience in fine dining cuisine
• 5+ years' management experience in fine dining cuisine

Preferred:

• Previous experience working in a similar hotel, resort, or restaurant setting.
• Bilingual abilities.

Compensation: Salary ($130,000.00 - $150,000.00)

Leadership

Team Management

Team Collaboration

Creativity in Menu Development

Creativity

Problem Solving

Communication Skills

Communication