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Louie Bossi is a self-taught chef who likes to say that the restaurant industry chose him.  At age 11, Louie would divide his time between hanging out in the kitchen in his home and the local pizzeria where he loved to play video games. The pizzeria owner took notice and invited Louie to help out in the kitchen. Working his way up from dishwasher to cook, Bossi developed a love for the art of pizza making. Bossi grew up in the Astoria section of Queens and relocated to New Jersey at age 10. Growing up around the diverse New York food scene, taking in the sights and smells of classic Italian cooking on Arthur Avenue, all served to encourage Louie’s passion for food.  

Bossi’s path wasn’t without personal obstacles, which came in the form of drugs and alcohol. However, with great courage, he battled and overcame addiction, relocating to Florida in 2000 and landing his first job with Big Time Restaurant Group (BTRG) as grill cook. Bossi’s pride in overcoming addiction drives him every day.

Chef Bossi proved to be one of the hardest working and most inspired chefs at Big Time Restaurant Group, and, because of that, he was asked to serve at a number of the group’s restaurants over the years, finally ending up as Executive Chef at Big City Tavern on Las Olas Boulevard. 

After several successful years at Big City Tavern, BTRG approached him with the opportunity to fulfill a lifelong dream – to be Chef Partner at a restaurant that would bear his name. Since opening Louie Bossi’s Ristorante, Bar & Pizzeria in June 2015, it has been heralded by critics and diners as one of the best new restaurants in South Florida, with the Sun-Sentinel’s food critic exclaiming, “I am in awe of Louie Bossi, both the chef and the restaurant” (the now former food critic still visits Louie Bossi’s on a regular basis).

Bossi has steadily elevated his culinary profile, obtaining a certification from Chef Brian Polcyn in the ancient art of charcuterie and becoming a Master Pizza Maker through The Scuola Italiana Pizzaoili.  He is also certified in Neapolitan Style pizza, winning 2nd place at the International Pizza Expo in Las Vegas in March 2016. Italian cuisine has always been at the heart of his work, prompting Chef Louie to visit Italy on three occasions. Those experiences served as the model for his D.I.Y. approach and diverse menu offerings, drawing inspiration from the northern Italian region of Parma for his salumi, the southern city of Naples for his pizzas, and the country’s capital, Rome, for his traditional Italian pasta dishes. Chef Louie prides himself on the restaurant’s outstanding housemade pasta, breads, salumi and Neapolitan pizzas.  

Bossi was named Broward Palm Beach New Times’ “10 Best Chefs in Broward County,” and the restaurant was recognized as one of City & Shore Magazine’s “Best New Restaurants of 2015.”  It also took the title of “Best Pizza in Broward,” in Thrillist.  

Chef Louie lives and breathes food, and is excited to share his passion and knowledge with the team at Louie Bossi’s. As a father, one of his greatest joys is cooking and spending time with his wife Antonia, who is maître d at Louie Bossi’s, and their two boys Nicky and Antonio. Bossi always says, “Hey, when you love what you do for a living you never have to work a day in your life! I am truly blessed!”

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