Olivier Flosse | Filippo Gozzoli
Filippo Gozzoli, Executive Chef
As executive chef of A Voce Columbus, Filippo Gozzoli recreates the Italian classics of his childhood with seasonal, modern accents that complement the restaurant’s sophisticated setting.
Gozzoli’s culinary career began at Ceresole, a Michelin-starred restaurant in Cremona, Italy, where at just 14 years old he was exposed to the world of luxury hospitality and high-end dining. After a number of years spent in some of Cremona’s top restaurants and Rome’s Hotel Eden, Gozzoli traveled to Los Angeles, California in 1999 to work with renowned chef Gino Angelini at Angelini Osteria Restaurant. He relocated to London in early 2000 at Harry’s Bar where Hotelier Rocco Forte, a regular there, saw Gozzoli’s talent and offered him the job of executive sous chef in his Hotel de Russie in Rome.
In 2002, Gozzoli spent a year as sous chef at the world-renowned Baer Hotels in Venice Italy before joining chef Gualtiero Marchesi at his international Italian cooking school in Colorno. As a maestro chef Gozzoli taught as well as learnt team management and leadership – skills that he mastered during the next six years as executive chef of the Park Hyatt Hotel in Milan. He returned to the U.S. in 2012 when he was named executive chef of Sirio Ristorante, the Maccioni brothers’ restaurant at the Pierre Hotel in New York City. At Sirio, his specialties included gnochetti with squid, eggplant parmigiana wrapped in puff pastry, and brick-pressed Cornish game hen.
Since joining A Voce in October 2013 Gozzoli has revised the restaurant’s menus including the addition of an Insalate section on the lunch menu and a broader selection of Antipasti, Pasta and Secondi options on the dinner menu. Brunch, which is now served on Saturdays in addition to Sundays, has also been extended under Gozzoli to include new egg dishes and a Late Wake Up Call section with sweet breakfast dishes in line with MARC’s classic meets avant garde food philosophy.