Nunzio Fuschillo


Born and raised in Naples, Italy, Nunzio Fuschillo spent the majority of his childhood immersed in the Italian appreciation of fresh food.  As one of his family’s most dedicated farm workers as a youth, Fuschillo experienced how working for the “greater good” delivers a deep sense of pride. He tended to the plants and witnessed the fruits of the vegetation come full circle; memories of the household women preparing meals in the most authentic form of “farm to table” continue to inspire him.

A 30 Under 30 Zagat award-winner, Chef Nunzio works every day to preserve his family’s teachings and influences. From his deeply authentic menu at Bocce to his insightful and fun pasta-making class his passion is palpable. He learned the art of hand-pulling mozzarella - which you can see in this interview with CBS’s Taste of the Town – as well as how to make homemade pizza from his nonna (grandmother).

Chef Nunzio’s style of cooking is simplistic and craveable- he uses nostalgic flavors and superior ingredients to elevate every dish.  These guiding principles have let him to great success in some of the most coveted Italian kitchens in the country, most recently at Bocce, celebrated as the “Best Restaurant in Midtown” by Miami New Times.

Since joining the Bocce team in 2013, Chef Nunzio has crafted a menu that celebrates both the South and North of Italy with comforting dishes like the best-selling Ravioli Di Barbabietola (house-made beet and goat cheese filled pasta, aged balsamic) and more hearty fare like the Brasato Di Manzo (braised beef short rib, oven roasted onion, shaved cabbage).

When Chef Nunzio is not cooking he can be found spending time with his wife and tending to his orchids and basil plants.

We invite you to hear from Chef Nunzio first-hand: he was featured recently on NBC Miami where he discussed his passion for bringing Italian food - and spirit - to Bocce in midtown Miami.

Learn More About Nunzio Fuschillo

What is your earliest memory involving food or wine?

My mother’s “Sunday gravy”. Every Sunday she would prepare her own gravy from scratch. And, for over 17 years before I left the house, I enjoyed mom’s gravy with a slice of bread.

If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?

It was my first time at the festival in 2015. I really enjoyed the energy from the crowd and the talented chefs that participated in this event.

If this is your first year particpating in SOBEWFF, what are you most looking forward to?

It won’t be my first time. However, I’m looking forward to preparing something very special that will represent me and Bocce.

If you could cook with anyone in the world, who would it be?

I would have loved to cook with my grandfather because I never had the opportunity to do so. However, today, I would choose my mentor in Tuscany, Italy: Chef Valeria Piccini. She taught me something very important: “There’s only one way to cook … and that’s THE RIGHT WAY.”

I never leave home without my: