Joseph Tomasino

Chef Joseph Tomasino’s culinary training began early. As a young man, he cooked his way through school while studying business in Virginia, where he became more serious about food. His strong passion to learn more about the culinary world took him to the Culinary Institute of America where he expanded his palate for high-class cuisine. Joseph then followed his passion to NYC, where he devoted himself to learning everything he could about Italian cuisine. He cooked all over New York, learning to butcher meat, to make prosciutto, desserts, and the best way to make pasta. Years later, armed with more skills and dedication than ever before, he practiced his art in some of the finest restaurants in New York.

Under Joseph’s direction as Executive Chef, Piccolo to this day remains one of Long Island’s finest restaurants. He brings a bold, contemporary sensibility to classic Italian cooking. The flavors in his dishes are simple yet pronounced. He uses innovative flavor combinations and artful presentations to make the most of seasonal foods. Freshness is his muse as he chooses the best ingredients from local farmers’ markets. He keeps cooking to a minimum and preparations straightforward.

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