Brooklyn born Chef David Buico has always had a passion for food. He was taught the old fashion way; in the kitchen with his GrandMa and Dad. David is a veteran of many highly regarded kitchens including corporate dinning rooms for RA; helped family open Italian restaurant threw out New York
David Buico worked under Executive Chef Antonio Prontelli at Rock Center Cafe, also enjoyed a stint at Blue Water Grill in Union Square where for 2 years his frequent trips to the farmers’ markets have given him an appreciation for the social benefits of locally grown, organic produce. Today he relies on his classic cooking techniques while serving fresh, traditional and creative Italian fare at New York City’s best Italian Roman Restaurant Bocca where his is the Executive Chef.
His Spaghetti al Pomodoro was featured in Battman’s book Pasta.
