JOE ABBRUZZESE | CHEF DE CUISINE
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.
jacqueline cecil | general manager
As general manager of Scott Conant’s Fusco in New York City, Jacqueline Cecil has drawn from her extensive hospitality background to oversee and manage all front of house operations. Beginning her career in New York in 2011, Cecil served as assistant restaurant manager at the Rock Center Café for two years. As a next step, she went on to work as food and beverage manager at Gordon Ramsay at The London Hotel. In 2014, Cecil first joined Scott Conant’s team as restaurant manager of Corsair by Scott Conant at Turnberry Isle in Aventura, Florida. Cecil then developed her management skills working in various positions, including as restaurant manager at Marion and F&B manager at STK at ME Miami. After reconnecting with Conant’s team in 2017, Cecil moved back to New York to become general manager at Fusco, his first solo New York City restaurant in nearly a decade.