INSIDE OSTERIA
Owner
Executive Chef/Owner of Osteria, Jeff Michaud, began his cooking career at age 13 in a pizza shop in New Hampshire, where he was raised. Inspired by the cooking and beautiful wedding cakes made by his grandmother Jacqueline, Jeff attended the Culinary Institute of America in Hyde Park, NY, and graduated in 1998.
Shortly after Graduating, Jeff moved to Philadelphia to work at Ristorante Vetri as the Sous Chef. Discovering his love for Italian cooking, Jeff decided to further hone his skills by moving to Bergamo, Lombardia, Italy.
His first stop was working at Mangili, a family-owned butcher shop, where he refined his skills in meat fabrication, sausage, and making salumi. Over the next three years, Jeff worked his way through the top restaurants of northern Italy, including Michelin starred Frosio, La Brughiera, and Ristorante Loro. His experience and travel throughout northern Italy culminated with the position of Executive Chef at Locanda del Biancospino, a small inn in the foothills of the Alps.
In 2006, Jeff returned to the United States, Opened Osteria in 2007, and In 2008, The James Beard Foundation nominated Osteria for “Best New Restaurant'. In 2010, Jeff won the prestigious James Beard Award for Best Mid-Atlantic Chef. In February 2011, Coleman Andrews, editor of the online magazine, The Daily Meal, named Osteria as one of the 101 Best Restaurants in America and that same month Food & Wine magazine nominated Jeff for “Best Chef – People's Choice” in the mid-Atlantic region. In 2012 Jeff published his first cookbook called “Eating Italy”. It is the story of his 3 year adventure through Italy where he was able to deeply connect with Italian culture and cuisine.
Jeff lives in Philadelphia with his wife Claudia and daughter Gaia. The couple founded La Via Gaia, a travel agency specialized in small group trips to Italy.
General Manager
Martin Cugine has been a life-long restaurant worker. Beginning in his native Philadelphia he started as a Host and Busser quickly moving up to a server role where he discovered a love of hospitality that has been guiding his career until now.
He worked from his teens into adulthood all over the Philadelphia area, discovering a new level of Italian fine dining during his years at the storied La Famiglia, learning table side service, fish filleting, and working with a truly, great wine list. These skills served him well in the subsequent years in San Francisco. Working at North Beach stalwarts like Martinelli’s and Fior di Italia. It was there, in San Francisco, that he made the foray into management, learning that individuals are important, but, that the team is the heart of a restaurant.
Returning to Philadelphia he turned his skills to the nightlife industry, running The Five Spot, an Old City Supper Club and live music venue. Instituting a menu of table-side cooking and flambeed desserts while a full orchestra played onstage. Then to Filo’s as a managing partner of an intimate restaurant and lounge with an impressive DJ lineup, where Questlove of the, then-only locally known, Roots held his “Tasty treats” Sunday residency.
Moving to New York he had the opportunity to work at the famous River Cafe and later with Chef Michael White at Soho’s Fiamma. Over the next several years he helmed several locations with Hospitality holding; The Carnegie Club, The World Bar, and Madison and Vine among them.
It was an interview with Marc Vetri that predicated his second return to Philadelphia. Beginning as the General Manager at Amis he joined the Vetri family and met Jeff Michaud, an encounter that would steer the next ten years of his life. Within two years he was working with Jeff to open the new Osteria in Moorestown NJ and took responsibility for the Philadelphia Osteria as director of both. When Vetri Family partnered with URBN he opened an Amis location in Westport CT, then Bar Amis in the Philadelphia Navy Yard, and the Amis in Devon PA. Then he and Jeff spent months together opening the flagship Terrain cafe in Palo Alto. Years later Jeff left URBN, buying the original Osteria from them with a partner. Martin was soon to follow.
As Director of Restaurants, he was, once again, guiding Osteria and other locations for the past few years. After Jeff Michaud made the decision to become the sole proprietor of Osteria, he and Martin had a few meetings, but the future was clear. Martin was going home.
Executive Chef
Matthew Arcomone is an executive chef who trained at the famous school of ALMA in Parma Italy that was founded by Gualtiero Marchesi. This is where his understanding of ingredients and history of Italian cuisine became his passion.
Matthew focuses on authentic regional cuisine of Italy and tries to bring the heart and soul of Italian cuisine to each dish. Upon arriving back to the states Matthew worked for some of the best Italian chefs in the country. Working with numerous James Beard award winning chefs. This is where Matthew developed his nonna style. Making the comfort food that your Italian grandmother made when you were little in a sophisticated way.
events manager
Suzanne ROSSINI’s hospitality journey began early in her childhood thanks to being introduced to many different kinds of culinary experiences by her parents. Spending time in restaurants ignited a deep curiosity and love for food, and this passion eventually led her to pursue a Bachelor’s degree from the Culinary Institute of America, Hyde Park, NY
When embarking on her professional career, Suzanne began in the kitchen as a prep & line cook, then Sous Chef before moving to the front of the house and taking on server & bartender roles. Suzanne’s dedication led to increasingly significant roles, including Beverage Manager, Event Sales Manager, and General Manager. Her move back into events at Osteria is a culmination of all her favorite aspects of the food and beverage world.
A natural team leader with a collaborative approach, Suzanne excels at leading, inspiring, and motivating her team to achieve their goals. Her primary focus is ensuring her clients' satisfaction, making them feel truly valued and cared for, and creating an atmosphere that transforms their visions into unforgettable memories. She thrives in orchestrating events of varying sizes and scopes. Whether planning a corporate event, a special celebration, or seeking culinary inspiration, Suzanne's expertise and passion will elevate her guests’ experience to new heights and create a lasting impression.
Besides her professional endeavors, Suzanne's love for the food and beverage industry continues to shine in her personal life as she enjoys cooking and exploring dining experiences with her friends and family.
