SPINA RESTAURANT

As a son of an Italian restaurateur Roberto Patriarca was born into the business. He grew up on the west coast of Italy near Naples. where he loved the incredible tastes of the fresh seafood, produce and cheese from the area. Roberto began cooking in the kitchen of his family’s restaurant at age 13, studied in culinary school and honed his skills in Italy before moving to New York City in his twenties where he has worked in some of New York’s most-respected Italian kitchens. As Executive Chef, Roberto brings the beauty of Neapolitan and Italian cooking to Spina’s East Village kitchen.