Joseph Messina

Joseph Messina was serving as sous chef at Amalfi's Ristorante when he got his big break: one day the chef walked out and Messina was handed the job. Two years later, he took over the stoves at Tuscan Oven—A Trattoria. He has appeared numerous times at the prestigious James Beard House and GRI Events.

Messina discovered the pleasures of working with food at his father's Italian deli in Flushing, Queens. He'd spend weekends and summer vacations behind the counter, and then after work, would cook for his family—huge Italian feasts that could have fed the entire neighborhood. Messina began his formal culinary education at Saunders Trade & Technical School, then enrolled in the professional chef program at Sullivan College. He made the rounds at a number of restaurant kitchens in Westchester before settling at Tuscan Oven, where he has been the executive chef for six years.

Messina has crafted a menu at that exhibits his clever and creative talents. The food ranges from the traditional—fresh pasta with broccoli rabe and sausage—to the outrageous—horseradish-crusted filet mignon with grappa-pomegranate glaze and sweet-potato-pancetta hash. Tuscan Oven boasts a wood burning rotisserie and pizza oven imported from Tuscany, rustic house-baked breads, and freshly made mozzarella.

This formula, which caught the attention of diners at Tuscan Oven, has proved a smashing success. The accolades poured in, and Tuscan Oven has been named the "best new hot spot in town" by The New York Times, and Wine Spectator has awarded this restaurant its Award of Excellence for the past six years.

Chef's Recipes :

Crespelle with Mission figs, Prosciutto di Parma and Mascarpone

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