Executive Chef | owner
Anthony Bucco

Honoring the sophistication of his guests’ palates.

Bucco has a long-established commitment to sourcing locally and sustainably, while honoring the sophistication of his guests’ palates. Felina’s menu philosophy: where humble ingredients get ambitious, matches esthetic, advanced technique and a sensitivity to seasonality.  It is at Felina that Bucco’s personal heritage and his professional experiences merge to preserve the balance between the refined and rustic.

As a pillar in the NJ restaurant scene for more than a decade, Bucco has guided many of the top kitchens in the state.  His accolades include being awarded 4 stars in the Star Ledger; for his work at each Stage Left, Uproot, The Ryland Inn and Restaurant Latour.  Anthony was instrumental in reopening the storied Ryland Inn, garnering the first four-star review New Jersey Monthly had given in a nearly a decade, with Eric Levin noting Bucco was “a gifted chef whose time has come.” Among other accolades, Bucco has received The New York Times’ highest rating (Excellent), & AAA’s coveted Four Diamond Award.

A long-time supporter of numerous charitable causes, local farmers, improving school lunch programs, feeding the hungry and supporting culinary education, Bucco has focused his energies on multiple improvements throughout the Garden State. In addition, Anthony currently sits on the Board of Directors for; the New Jersey Restaurant and Hospitality Association, Hudson County Community College and the Hospitality Workers Alliance.

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