ANTHONY BUCCO
Anthony Bucco serves as Executive Chef of Uproot restaurant. The roots of Chef Bucco's cooking philosophy and passion come from the central role that food played in his family growing up. He is indebted to his grandmother Adrianna Bucco, who passed that heritage on to him. Chef's passionate menu captures the season, while relying on quality ingredients and advanced technique.
Prior to accepting the position of Executive Chef at Uproot, Chef Bucco honed his skills working in a variety of restaurants, always with an eye for local ingredients, farmers, sustainable agriculture and bold, natural and honest flavors. With over 10 years experience in some of the best kitchens on both sides of the Hudson, Chef Bucco is proud to bring his cuisine back to NJ!
Chef Bucco's resume includes leading the kitchens of Provence in NYC, Restaurant Latour in Hamburg, NJ, and Stage Left in New Brunswick, NJ, in addition to opening Catherine Lombardi, while Chef at Stage Left. The techniques and insights he acquired while operating these fine establishments express themselves in Bucco's current work. One reviewer called his food "streamlined and focused, achieved through a razor-sharp, almost contradictory balance of minimal cooking and maximum consideration of elements paired in each dish, [it's about] control of fresh ingredients and flavors, [cuisine] at the top of its game."
