Executive Chef- Spacco Tutto

Spacca Tutto is a bold new Italian-American steakhouse concept opening in August 2026 at Palisades Village. Founded by James Beard Award-winning chef Nancy Silverton in partnership with Rick Caruso and New School Hospitality, Spacca Tutto builds on the legacy of Silverton's acclaimed chi SPACCA while embracing the timeless appeal of classic American steakhouse dining. Spanning 3,000 square feet of interior space with a 1,500-square-foot patio and bar, the restaurant will channel the warmth and intimacy of a true neighborhood destination. The menu features an extensive steak program alongside salads, seafood, and seasonal vegetable dishes, a creative bar menu, nearly 150 Italian and domestic wine labels, and a well-crafted cocktail program. Spacca Tutto will serve as a centerpiece of the reimagined Palisades Village. As Silverton puts it, “It gives you that feeling of wanting to eat there every night.”

Position Overview

As the Executive Chef at Spacca Tutto, you will be a key leader in our culinary team. Working closely with the General Manager and Nancy Silverton, you will be responsible for overseeing all kitchen operations and ensuring the highest quality of food is consistently delivered to our guests. Your leadership skills, culinary expertise, and deep knowledge of Italian and American steakhouse cooking will drive the success of our kitchen team and enhance the overall dining experience at one of LA’s most anticipated openings.

Key Responsibilities:
Culinary Excellence:

• Collaborate with Nancy Silverton, New School Hospitality, and Ownership to maintain a menu that aligns with Spacca Tutto’s concept, showcasing creativity and consistently meeting guest expectations.
• Direct and supervise all food preparation activities, ensuring adherence to established recipes, quality standards, and food safety guidelines.
• Continuously monitor and maintain the presentation, taste, and consistency of all menu items.
• Stay current with Italian cuisine, American steakhouse traditions, and broader industry trends to keep the menu fresh and relevant.

Team Management and Training:

• Provide strong leadership, guidance, and mentorship to the kitchen team, including Sous Chefs, Line Cooks, and all kitchen staff.
• Participate in recruiting, training, and developing kitchen staff, ensuring they possess the necessary culinary skills and knowledge to excel in their roles.
• Conduct regular performance evaluations, provide constructive feedback, and implement training programs to enhance skills and promote professional growth within the team.
• Foster a positive and collaborative work environment, promoting teamwork and effective communication among all kitchen staff.

Kitchen Operations:

• Oversee day-to-day kitchen operations, including food production, inventory management, and equipment maintenance.
• Collaborate with the General Manager to optimize kitchen workflow, streamline processes, and improve operational efficiency.
• Ensure a clean, organized, and sanitary kitchen environment, adhering to food safety and sanitation standards at all times.
• Implement effective strategies for ingredient storage, rotation, and waste reduction to maximize freshness and minimize costs.
• Support the pre-opening process through menu development, kitchen systems setup, staff recruitment, and vendor partnerships.

Quality Control:

• Conduct regular quality control checks to ensure all dishes meet Spacca Tutto’s high standards of taste, presentation, and portioning.
• Monitor and control food costs by effectively managing portion sizes, minimizing waste, and optimizing ingredient usage.
• Collaborate with the General Manager to identify areas for improvement and implement necessary changes to enhance overall kitchen operations.

Training and Development:

• Understand effective learning models and techniques to inform training curriculum and developmental strategies.
• Invest in the development and growth of others with the ability to view long-term company objectives.
• Demonstrate the value of positive and constructive feedback rooted in data when performing employee evaluations.

Business Acumen:

• Interest and intrigue in business operations and objectives, with the willingness to understand and learn metrics relevant to the organization and the industry.
• Demonstrate a general eagerness to learn and develop food, menu, and beverage knowledge, keeping up to date with industry trends.
• Experience controlling, maintaining and influencing cogs based on ordering and food costs. 
• Understanding how to monitor P-mix and make smart decisions for dishes that move the needle.
• Collaborative mindset to reach and exceed benchmarks and goals, in tandem with the general manager.

Qualifications and Skills:

• Previous experience of 3+ years as a Chef de Cuisine or Executive Chef in a high-volume, full-service restaurant environment.
• Strong culinary skills with a focus on Italian cuisine and American steakhouse cooking.
• Familiarity with Nancy Silverton’s culinary ethos and the legacy strongly preferred.
• Proven leadership abilities, with the capability to inspire and motivate a kitchen team.
• Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
• In-depth knowledge of food safety and sanitation regulations.
• Strong attention to detail and commitment to delivering dishes of the highest quality.
• Excellent communication and interpersonal skills, fostering effective collaboration and teamwork.
• Ability to thrive in a fast-paced and dynamic work environment.
• Strong experience and focus on events and private dining.

Compensation and Benefits

• 115-130k + Bonus
• PTO + Health Insurance Benefits 
• Competitive compensation package and professional development support

Perks

• The opportunity to open one of LA’s most anticipated restaurants alongside Nancy Silverton, Rick Caruso, and New School Hospitality.
• A collaborative, mission-driven team environment.
• Direct access to thought leaders in culinary, hospitality, and design.
• An entrepreneurial culture that celebrates creativity, autonomy, and grit.
• Dining discounts available at managed locations

Spacca Tutto provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.