Return to Downtown Chef Alex Napolitano has been appointed Culinary Director of il Buco Family and acting Executive Chef of il Buco, the iconic Bond Street restaurant that has anchored downtown Manhattan's dining scene since 1994. Napolitano will lead the original restaurant alongside founder Donna Lennard while shaping the culinary direction across the group's portfolio.
Kitchen Experience Napolitano's résumé spans some of New York's most recognized kitchens.
He previously held executive chef roles at Rubirosa and cooked under Missy Robbins and Hillary Sterling at A Voce, Paul Liebrandt at The Elm, and at Charlie Bird. Over the past eight years, he led kitchens at three celebrated Hudson Valley properties: Scribner's Lodge (where he also served as Culinary Director), Inness, and The Maker Hotel. He has also trained in MICHELIN-starred restaurants throughout Italy.
Menu Evolution Working with a veteran kitchen team—many of whom have been with il Buco for more than 25 years—Napolitano has introduced an in-house semolina pasta program and is shifting toward a more seasonal, ingredient-driven approach while maintaining the Mediterranean cooking philosophy Lennard established. New dishes include Braised Rabbit Mafaldini, Roasted Heirloom Tomato Risotto, and Fluke Crudo with charred cucumber. "He will begin by taking the helm of the original il Buco on Bond Street, working alongside a veteran kitchen team, many of whom have been part of the restaurant for more than 25 years," according to the restaurant group. "Together, they will evolve the menu while honoring the culinary voice Donna Lennard established and has defined il Buco since 1994." Napolitano's experience includes managing multi-venue food programs, opening new concepts, and building operational systems across growing kitchen teams. His philosophy centers on sourcing from local producers and letting quality ingredients define the dish—an alignment with il Buco's founding ethos.
Why It Matters
For operators, the hire signals il Buco's commitment to scaling its culinary identity beyond the flagship while strengthening consistency across its restaurant group, bakery, and commissary operations. A seasoned chef with Hudson Valley farm-to-table credentials leading a historic downtown restaurant points to continued emphasis on ingredient integrity and seasonal menus in New York's high-end independent dining sector.
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Written by FBM Publications Editors
