Meet the Group

Robert Picardi, Chef and Owner

Growing up in an Italian family, Chef Rob has always had a passion for authentic Italian cuisine. After attending the Culinary Institute of America, he worked his way up in Boston’s bustling restaurant scene, starting out as a line cook at Marco and Pignalle in Boston, working as a junior sous chef at Lineage, experiencing the high-intensity and upscale environment at Summer House on the island of Nantucket, and worked as head chef for 8 years at Prezza, one of Boston’s premier dining destinations located in the North End of Boston.

During his time at Prezza, Chef Rob spent several months in Italy in an immersive work-training program, cooking in three different restaurants, where he learned the Italian way of cooking- using fresh ingredients, discovering local recipes, and incorporating cooking methods used by the great chefs of Italy. This further fueled his passion for creating authentic Italian cuisine by incorporating local ingredients when he returned to Boston.

As head chef of Cappella, Chef Rob is now able to combine what he learned in Italy with his extensive experience in the states to produce authentic Italian cuisine and offer his guests and an unforgettable culinary experience.