Fusco's chef de cuisine Joe Abbruzzese grew up in Philadelphia with a passion for food and admiration for the restaurant industry. After graduating high school, he served as a cook for Starr Restaurants, then moved on to two-Michelin starred Gilt, where he worked for four years and became sous chef in his third. Sous chef positions at acclaimed restaurants such as Marea and The Breslin Bar & Dining Room would follow. While working as chef de cuisine at The Roxy Hotel, Joe was introduced to the culinary team at Fusco, where he now works closely with Scott Conant to execute his vision of refined Italian cuisine. 



Beverage director Nick Duble joins Fusco following two years as beverage and bar director for two Michelin-starred restaurant Atera, where he managed an award-winning wine list of nearly 1,400 selections and pioneered a singular non-alcoholic beverage pairing program. The Houston native has also managed bar programs at Michelin-starred Le Restaurant and the critically acclaimed nordic pop-up, mrnilsson. At Fusco, Duble has conceived a dynamic wine list that features new and old world wines with an emphasis on Italy, a perfect complement to Conant's elegant Italian menu.