John Piccolino

by

Piccolino is an industry veteran with over 43 years of experience. He is the executive chef at B&B Butchers & Restaurant, which Fort Worth Magazine awarded as Best New Steak House in this year's Best of List.

A graduate of the prestigious Culinary Institute of America at Hyde Park, Piccolino joined the opening team of the Atlantis Hotel & Casino as a production cook and quickly rose through the ranks to banquet chef. Hilton Hotels then took him to New York as executive sous-chef at the New York Hilton and to Chicago as executive chef at the Palmer House Hilton.

Piccolino perfected his upscale steakhouse chops as executive chef of Smith & Wollensky and McCormick & Schmick's in Las Vegas.

With classy cuts aging in B&B's see-through meat locker, and a dining room filled with hungry patrons, you'll never find chef Piccolino far from his French knife. “We are a classic steakhouse, using prime beef, dry aged on premise, with specialty cuts of Texas wagyu and A5 Kobe beef,” he says. “The French knife is needed for any and all prep work.” Also known as a “chef's knife,” this is the primary general-utility knife that can go from mincing vegetables to prepping steaks with ease.

Aside from his French knife, the only more long-term relationship has been with his wife, Gina Manzo, who has been by his side for 24 years — married for the last four of them.

A lot of chefs are experimenting with sous-vide techniques as of late. Piccolino says he finds it ideal “for poaching eggs for our Sunday brunch. We can poach them one day in advance and one case at a time, so they are all cooked the same. Then, we can hold them at the right temperature on the day of service,” he says. He loves the consistency of a sous-vide egg versus the classic poached egg in a vinegar and water bath.

When he has a chance to eat out, Piccolino says he craves pizza. “I have just always enjoyed a good pizza,” he says. And, while he hasn't found a favorite in town yet, Piccolino is in search of a classic thin-crust meat lovers' version.

When asked to recount his most memorable meal, Piccolino said it was a “dinner in Chicago where chef Paul Bocuse [who died in January] was the guest chef at the event.” He got to sample some of Bocuse's old-school French classics and was thrilled by just being in the presence of greatness. “The dinner was all classical French dishes. He is the godfather of chefs.”

Piccolino enjoys the comradery he finds in the kitchen, “working with fellow staff that have a passion and love for the profession and the craft.” In the lead role at B&B Butchers, Piccolino gets the chance to shape and teach his employees, much like other influential chefs did for him. “Both Peter Gamble and Jim Schaeffer took me under their wings. They taught and guided me in culinary trends.”

His staff has no doubt been learning from Piccolino's example and the attention to detail, which find a way onto every plate that leaves his kitchen. “We need to make sure that every item coming out of the kitchen to our guests, is a little bit better than delicious.”

Competing Dishes

Round One: Pizza frittata with avocado

Round Two: Grilled chicken breast over sautéed spinach

Round Three: Roasted duck breast with seared foie gras and mango salsa

 

Click here to go back to main article