At The Seasoned Chef, we have been incredibly lucky to have such a great crew of instructors over the years. While we wish we could hang onto our chefs forever, it is exciting to check in with them and see what they are up to now! This week we are kicking off our Chef Alumni feature, starting with who else but Chef Andrew Lubatty! When Chef Andrew first came to TSC, he was working as the Executive Chef of The Avenue Grill in Uptown Denver. Six years ago, Chef Andrew left The Avenue Grill and along with his wife, Robyn, purchased Piccino Wood Oven Pizza in Downtown Littleton. They feature pizzas, calzones, pasta, salads, and desserts (including housemade gelato).

You spent many years at The Avenue Grill before purchasing Piccino. What have been the biggest lessons you’ve learned?
The biggest lesson has been coordinating the business side. Before, I focused largely on the menu and the kitchen. Then I dealt with other parts of the business. When we bought Piccino, it was learning to be everywhere, administration, front of the house, and the kitchen. It is learning that a restaurant is not just about the food, but the entire operation. It was learning to take more of a general manager role than a chef. Over the years, Robyn has taken over much of the unseen works, managing payroll, etc… You learn that each day is a new day with new challenges and learning to adapt.

Second, you learn that being simple is easier and enough. At The Avenue Grill, the restaurant offered a full menu, which was fitting for it. At Piccino, we offer a smaller selection that we do incredibly well. It is about providing a quality product that impresses. Good question!

You made it through the pandemic, how did that go?
We were very fortunate and had a lot of support from the community. We started offering 16” Take and Bake Family Pies. They have been very popular and we are still offering them. People in the area have been very supportive. We are excited about the growth we are seeing. We have grown to the place where we need to find ways to be able to expand! We are looking into new ways to grow our kitchen, our menu, and our deliveries.

We have a fantastic staff that works hard. We couldn’t do what we do without that core group of people.

Do you have any fun events coming up?
Yes! I would love to invite everyone to our wine tasting May 2nd.

Happy Hour Wine Tasting: Monday, May 2nd from 5-7 PM.
Piccino is joining forces with Catherine from Classic Beverage Company to explore five unique wines paired with delicious snacks from Piccino which are being planned out now. You can RSVP to reserve your spot at piccinopizza@gmail.com or call 303-794-2100. $35/per person.

In addition, we are looking forward to opening up our patio as the weather warms up and we will be planning more events. We updated our menus in December, and we are currently offering drink promotions on Mondays, Tuesdays, and Wednesdays.

Be sure to stop in and visit Chef Andrew if you are out and about! Piccino Wood Oven Pizza is located at 5350 South Santa Fe, Littleton, CO 80120