Ristorante BucciChef/Owner Bucci

Our Philosophy:

"GREAT FOOD AT REASONABLE PRICES AND SERVICE TO MATCH"

Bucci Ristorante ... from the moment you walk in it is like no other. When Chef Bucci first started working as a Chef, at then Maxine's Italian Cuisine", in September of 1998, he knew this was the place for him to be. Six months later in February of 1999 he purchased and his dream became reality. To be able to create dishes and see the expressions of the guests as they try them in this OPEN KITCHEN concept is ideal for any truly passionate chef.It is quite the dinning experience to be able to see every entrees start and finish in front of your eyes...true dinner theater for the culinary enthusiasts. We have come a long way and have yet a longer road to travel....in this great adventure we would love to take the time to thank, with much passion, our most loyal guests who believe in us and have helped support us to create what we do everyday through out all these years. In the same, we appreciate all the new and recent guests who have found in us the same "special something" that keeps them coming back for more.


Chef/ Owner Bucci:

Chef Bucci left his third year of law school to pursue his passion in the culinary arts, graduating in Croatia, former Yugoslavia in 1986. He hasn’t regretted that choice one bit. Bucci Ristorante is the fourth establishment Chef-owner Bucci has owned in his lifetime. (The previous three were in Europe). He purchased what was then called Maxine’s Italian Cuisine in 1999 from previous owner Maxine Capaldi, and five years later, once he received his tavern license, renamed the restaurant Bucci, after his childhood nickname.Chef Bucci spent most of his days in residents homes in the villages, learning the traditional combination of herbs and flavors by the locals, and used this in conjunction with his classical French training to come up with a uniqueness all his own. He also interned in other countries during his course of study, such as Sweden, France, Greece, and Germany.He was fortunate enough to work under to master Chefs in his career: Chef Maxim (Café Paris-France), Chef Navratidas (Poseidon, Wertevik-Sweden). They both left a lasting impression on him went it comes to how he sees and deals with every details of his own kitchen. 

 Chef/Owner Bujar- Bucci