Chef Info

Chef Michelle Jurisin

Chef Michelle says, “There’s a piece of me in every one of our restaurants but Bocce is straight from my heart. I grew up in the family deli business on the east coast and I recently traveled back to the very roots of our family in Naples, Italy to become certified in the art of pizza by Associazione Verace Pizza Napoletana, AVPN. It all starts with the bread, and our pizza will be made with Caputo Flour imported from Italy. We will make the crust the traditional way, no twirling, every crust is hand kneaded into just the right consistency before it gets fresh toppings and bakes in a wood burning stove the way it has been done in Naples, the birthplace of pizza, for over 300 years.”