Few restaurants are popular enough to drag city-dwellers away from their favorite Boston hangouts, but Tomasso Trattoria in Southborough, MA has the ability to do just that. Tomasso is well-known for their fine Italian cuisine and knowledgeable sommeliers. To add to their collection of fiercely imaginative chefs, Tomasso has recently hired a brand new Consulting Executive Chef and Chef de Cuisine who are making new strides in culinary applications at the restaurant.
Consulting Executive Chef Bill Bradley was selected based on his award-winning skills and experience in Italian cuisine and sustainability. Chef Bradley spent his apprenticeship under mentor Chef Jean Roger Gibellino at L’Epicure in the Hudson Valley, where he was exposed to the concept of sustainability, helping Gibellino make many meals straight out of his garden. This background makes Chef Bradley a perfect fit for Tomasso, which has prided itself on encouraging local sustainability and humanely raised ingredients since its inception. Chef Bradley also spent time working at a restaurant in Alba, Italy where he was able to hone his old word techniques.
Chef Bradley has won a number of awards, including “Best New Restaurant” from Bon Appétit and Boston Magazine for Bricco Ristorante in Boston’s North End, as well as third place in the Bocuse d’Or, one of the most important culinary competitions in the world. Chef Bradley is also currently working as the Executive Chef at the New England Aquarium. He handles all of these accomplishments with poise. “I am just thrilled to be able to reconnect with my love of Italian food and wine and to share my knowledge with everyone around me, including the customers,” said Bradley.
Michelle Blass recently obtained the position of Chef de Cuisine and now handles all of the kitchen operations at Tomasso. “I love the open kitchen setup, because nothing brings me more pleasure than to see the joy that our food brings our customers.” A love for cooking and for Tomasso runs in the family, as Chef Blass is married to John Blass, Tomasso’s Sous Chef, and grew up with a chef for a father. Prior to Tomasso, Michelle was Sous Chef at Scarlet Oak Tavern in Hingham, MA.
Chef Bradley creates all of Tomasso’s weekly menus first-hand, so the restaurant invites everyone to come and taste some of these innovative creations, with changing menus each week. His dishes include a pizza made with scamorza, prosciutto di Parma, fried farm eggs, and arugula, and a crespelle that involves duck confit filled crepes, parsnip puree, radicchio and golden raisin agro dolce. To view Chef Bradley’s fresh menus and to make a reservation, visit www.tomassotrattoria.com.