Andy Nusser’s passion for food was sparked in his Spanish hometown on the Costa Brava where he worked as a dishwasher at a restaurant called Casa Nun. Andy spent more than a decade working for General Motors in Santa Barbara before enrolling at the Culinary Institute of America. After graduating at the top of his class, he cooked in the tiny kitchen at Pó in Greenwich Village. In 1998, Andy was named Executive Chef at the newly opened Babbo where he helped the restaurant earn three stars from The New York Times and the title of Best New Restaurant from the James Beard Foundation. In 2003, Andy opened Casa Mono and Bar Jamón, odes to the food Andy experienced growing up in Spain. Among his many successes, Andy was an Award Wining Chef at the Copa de Jerez 2007 International Competition. He and his family reside in Hastings-on-Hudson.
Executive Chef James Piccolo joined B&B Hospitality Group in 2008 as part of the opening team at Tarry Lodge in Port Chester. Being raised in an Italian household, he has always had…