Some chefs discover their passion in culinary school. For Chef Anthony Mazzotta, it started much earlier, around the family table in Norwood, Massachusetts.
A proud Norwood native and graduate of Norwood High School, Anthony grew up in a large Italian family where food was woven into everyday life. His parents cured their own sausages, grew fresh vegetables in backyard gardens, and made homemade wine. Family meals were more than a gathering place. They were a lesson in tradition, craftsmanship, and hospitality. Those early experiences would ultimately shape the foundation of a culinary career that would take him to some of the most celebrated restaurants in America before bringing him back home to serve the community he loves.
Anthony’s first taste of the restaurant industry came as a busboy in his hometown of Norwood. What began as an after-school job quickly turned into a lifelong passion. Inspired by his family’s love of cooking and encouraged by their support, he attended the New Hampshire College Culinary Institute, now Southern New Hampshire University, where he developed the technical skills needed to complement the lessons he learned growing up. He later earned a Bachelor of Applied Science in Hospitality Management as well.
Following graduation, Anthony embarked on a culinary journey that few chefs ever experience. He joined the team at Thomas Keller’s legendary French Laundry in Napa Valley, one of the most acclaimed restaurants in the world. There, he worked as part of the pastry team under renowned Pastry Chef Sebastien Rouxel, learning the extraordinary discipline, precision, and attention to detail that define world-class dining.
When Keller opened Per Se in New York City, Anthony joined the opening team and continued working alongside Rouxel in the pastry department. His talent and curiosity soon led him beyond pastry, and he transitioned into other stations throughout the kitchen, gaining a rare and comprehensive understanding of multiple culinary disciplines. The experience helped shape the versatile chef he is today, equally appreciative of the exacting science of pastry and the artistry of savory cuisine.
After four years between The French Laundry and Per Se, Anthony returned to Boston, bringing with him valuable experience from some of the most demanding kitchens in the country. Back home, he worked with acclaimed chef Ken Oringer at Toro in Boston’s South End before serving as sous chef at EVOO in Cambridge. These opportunities allowed him to refine his own culinary voice while working alongside some of New England’s most respected culinary talents.
His leadership, creativity, and commitment to excellence led to his appointment as Executive Chef at Lucca Back Bay, where he earned a reputation for creating sophisticated yet approachable dishes. In 2015, he became Executive Chef of Artistry on the Green at the Inn at Hastings Park in Lexington, where he blended his fine-dining background with New England influences and seasonal ingredients.
Anthony later returned to the Lucca Restaurant Group, eventually serving as Executive Chef of Lucca South Shore. Throughout each chapter of his career, his culinary philosophy remained consistent: the freshest ingredients, treated with care and respect, require little embellishment. His Italian heritage, classical training, and appreciation for simple preparations became the hallmark of his cooking style.
Today, as Executive Chef at One Bistro, Anthony brings decades of experience and a passion for hospitality to every menu he creates. Guests enjoy food that is thoughtful, approachable, and deeply rooted in both tradition and technique. Whether preparing a comforting classic, a seasonal special, or an elevated dining experience, he focuses on creating dishes that connect people and celebrate great ingredients.
What makes Anthony’s story especially inspiring is that despite working in some of the most prestigious kitchens in the world, he has never forgotten where he came from. His journey from Norwood High School to The French Laundry, Per Se, Toro, EVOO, Lucca, and now One Bistro reflects the values that have guided him from the beginning: hard work, humility, family, and a genuine love of bringing people together through food.
For the Norwood community, Chef Anthony Mazzotta is more than an accomplished chef. He is a hometown success story whose roots remain firmly planted in the town that helped shape him. And for guests of One Bistro, every meal offers a taste of that journey, from the traditions of his Italian family to the world-class kitchens where he perfected his craft.
At the end of the day, Chef Anthony’s greatest achievement isn’t simply the restaurants where he’s worked or the accolades he’s earned. It’s his ability to make people feel welcome, nourished, and connected around the table, one exceptional meal at a time.
