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All of our pasta, bread, gelatos, pastries and cookies are made in-house daily.
CHEF LOUIE BOSSI
Louie Bossi is not your typical chef. Growing up in an Italian household in New York he remembers the aromas of roasted garlic and fresh meatballs sizzling from his family’s kitchen. Raised by a single mother juggling three jobs, Bossi taught himself to cook at the age of eight. Working his way from dishwasher to cook at the local pizzeria Bossi developed a love for the art of pizza making.
Relocating to Florida in 2000, Bossi landed his first job with Big Time Restaurant Group as grill cook. Exploring different positions within their popular portfolio of restaurants Chef Bossi proved to be one of the hardest working and most inspired chefs in the company, which earned him the coveted Executive Chef position at Big City Tavern. Bossi's D.I.Y. approach has led him to obtain a certification from Chef Brian Polcyn in the ancient art and technique of charcuterie, as well as becoming a Master Pizza Maker from The Scuola Italiana Pizzaoili in San Francisco.
Lisabet Summa joined Big Time Restaurant Group in 1997 as the restaurant group executive chef and partner. Since then she has opened over a dozen restaurants.
Growing up in Lake Forest, Illinois her inspiration for pursuing a career in the culinary arts began. Summa largely views herself as a cook, an armchair traveler, and an artisan. She is continually inspired by learning about all of what is around her, as it relates to her field.
For the first 10 years of her career, Summa worked largely in the Chicago area. During this phase she worked at Maxims Restaurant, Charlie Trotters and Gordon Sinclair’s all located in Chicago. Summa then moved onto phase two of her career, which took her to Florida. She began working at a 5 star mobile-rated restaurant called St. Honore and also studied pastry and chocolate making in Montreal at the renowned Patisserie De Gascoigne. Later Summa become the Chef at Café L’Europe, one of the most highly acclaimed restaurants in Palm Beach, and Pastry Chef at La Vielle Maison in Boca Raton.
The cooking knowledge that Summa employs on a daily basis comes from her experience in various positions in the kitchen. Summa spends a lot of time simplifying what she intends for a menu, and getting back to the elements that truly make a dish a success. Summa’s motto is flavor, seasoning, product quality and technique.
CHEF LISABET SUMMA
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“New Louie Bossi's is already at the top of its A-game.”
“I am in awe of Louie Bossi, both the chef and the restaurant.”
"The flavors at Louie Bossi's can be so assertive. Just one meatball, just one bite of pasta, or just one slice of pizza can be enought to experience every ingredient."
"The best seat in the house: Table 221 at Louie Bossi's Ristorante."
"Say buongiorno to Louie Bossi's, a charming new Italian destination with a fire-pit-friendly piazza, a bocce court and salumi bar for convenient refueling."
"If Louie Bossi's conducting, we're listening."
BY LOUIE BOSSI
Hosting a private event? Looking for catering on and off site? Let Louie Bossi and our team of event specialists
serve you and your guests.
Complete the form to submit information request and preview our catering menu below.