Bill Cosgrove is an industry-trained chef, caterer and instructor with 30 years experience in a wide area of food preparation. He began specializing in Northern Italian cuisine after working in Boston with Todd English and Sara Jenkins. Bill subsequently advanced his understanding of these culinary traditions in Italy by taking sabbaticals there, guided by Faith Willinger and Mario Batali, who had been Bill’s college classmate at Rutgers. Bill had the opportunity to work at the three star Babbo in New York City, renewing his skills and adding to his knowledge in the preparation and presentation of this cuisine.
Chef Cosgrove was the opening chef at The Upper Crust Cucina Italiana and has continued over the past 16 years to expand his menu, reaching an expressive and modern interpretation of the cuisine of Northern Italy with special attention to Connecticut grown products. Bill is often seen at The Silo Cooking School, giving private instruction as well as corporate team building classes. Look for him on their calendar of events.