Talent

chef anthony bucco

With a well-earned reputation as a stylish, rigorous chef with a strong point of view, Anthony Bucco is poised to take on his next challenge, this time as chef partner of Eat-Drink-Celebrate Hospitalities, first collaboration Felina Restaurant and Bar.

The center of the culinary universe for a young Chef Bucco happened to be the modest kitchen & garden at his grandparents’ home in Matawan, NJ.  While Anthony went on to a formal culinary education, his love of ingredients, respect for the farmer, and passion for building flavor started at his childhood dinner table. 

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 Buccos 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, Bucco has focused his energies on improvements throughout the Garden State; whether supporting the small family farmer, improving school lunch programs, feeding the hungry or supporting culinary education. Bucco recently started Heart to Harvest, a charitable endeavor designed to help famers and the community.   

a gifted chef whose time has come.
- Eric Levin, New Jersey Monthly
“Martyna’s über-talented. She needs a little direction in nuancing her dishes, but she guides her cooks, fosters their success and has an amazing aesthetic. I don’t think she’s even remotely close to hitting her ceiling.”
- Chef Anthony Bucco
chef martyna krowicka

A Food Network, Chopped Champion & NJ Monthly August 2017 Covergirl, Martyna Krowicka is the Chef d’ Cuisine of Felina Restaurant in Ridgewood, NJ.  Martyna has become a prominent NJ chef, and her rise to stardom includes a 4-star Star Ledger review and consecutive appearances on the NJ Monthly Top 25 (2016/17) list for her work at Restaurant Latour.

Martyna, joins longtime mentor, Chef Anthony Bucco and respected restauranteurs Frank and Jeanne Cretellas as they launch the Felina brand.  Engaging hospitality, inspired culinary & beverage programming and striking modern but intimate restaurant spaces will define core values of this forward-thinking group.

Chef Krowicka’s humble yet refined approach to menu development and execution will pair perfectly with the restaurants; craft cocktails, biodynamic wines and beer programming.

Martyna, began her career at the critically acclaimed Uproot in Warren, NJ, after finishing her culinary education at the French Culinary Institute.  Always with an eye towards improving on her skill and knowledge, she spent time with notable chef John Mooney at Bell Book and Candle in NYC’s West Village.  John a strong proponent of the small family farm, was instrumental in bringing the roof top farming technology to the NYC market.  Chef Krowicka, elected to come back to NJ to open the historic Ryland Inn, as its Sous Chef and was a part of the team that received the only 4-star review in the last 15 + years from NJ Monthly.  From the Ryland Inn, Martyna elected to take on a new challenge in NYC, this time with James Beard Award winning Alex Stupak and served as his sous chef at Empellón.

In June 2015, Martyna accepted the role of Chef d’ Latour at the iconic Restaurant Latour at  Crystal Springs Resort, in Hamburg NJ.  Under her sharp guidance the restaurant reached great heights of success and multiple accolades, culminating with a rising star nomination from the Garden State Culinary Awards Association!

Martyna, is a pioneering female chef with a strong voice in NJ food culture and that is a credit to her meaningful connections with both her team and guests.  Respectful of her roots, she continues to succeed and impress.

beverly lacsina

Service Director

Hospitality starts at home which is where Beverly believes she was inspired to be involved in the industry.  Her parents cooked dinner every night for her and her siblings, and would religiously host parties and family gatherings at their home in Clifton, NJ.  Growing up in a Filipino household meant she was exposed to unique flavors which helped develop her palette at a younger age.  Being from Clifton meant she was part of a community that takes pride in their beginnings and being home to quite a few popular dining destinations that have lasted for decades.  This turned out to be an environment that further shaped her philosophy on food and hospitality: to be able to provide a consistent product and friendly service to build and retain lasting relationships.

She began her career in 2010 working under established NJ Restaurateurs, Mark Pascal and Francis Schott at Stage Left and Catherine Lombardi restaurants in New Brunswick, NJ where Chef Anthony Bucco ran the kitchens.  Lombardi is one of the first restaurants in which Chef Bucco played a huge role in the opening of in 2006.  Beverly began working shortly after Bucco had moved on, so her missed opportunity to work with him has now come to a full circle.

During her time in New Brunswick is where Beverly’s love of the Industry was ignited and refined.  She began as a server assistant and over time took on the roles of Maitre d’ and Wine Steward.  She considers Pascal and Schott her mentors whom provided an environment rich in knowledge along with the tools to learn and grow over the years.  They helped refine her service skills in all aspects from wine to cigar service.  As the restaurants’ Wine Steward, she acquired a strong passion for wine by working closely with Schott in assisting with their wine program.  All of Beverly’s wine knowledge comes from what she has learned in the restaurants in conjunction with literature, travel, attending wine tastings, and beginning her track to her Sommelier Certification through the Court of Master Sommeliers.  Beverly had recently completed the Introductory Course and is currently studying to further advance in the Certification. In addition to studying wine, Beverly loves to cook and bake, and hopes to one day cultivate her culinary skills in the kitchen.

At only 28 years old, Beverly is a newcomer to a team of heavy hitters in the NJ restaurant scene.  With a well-rounded background, she will bring a fresh and polished approach to service that she hopes to compliment Chef Bucco’s vision for Felina.