2022HMP-May/June_116 + cover_REV.indd

GETTING COZY

WITH COZZE CHEF ROBERT CURREIRI

BY GIANNA VOLPE

Chef Robert Curreiri has been in the hospitality business for nearly four decades; at Plaza Athenée, Le Bernadin, Bolo, VA Tutto, The Ritz Tower, and as his own restaurant Fiddle Heads. With such an impressive menu of establishments behind him, today he is most excited about what’s ahead as he talks about his new shellfish market and bakery in Westhampton Beach.

The Westhampton address at 11 Parlato Place boasts an equally impressive history having been home to Bennett's, Sherin's, Starr Bogg's, Beth's, and Westhampton Raw Bar & Seafood Market. If you’ve dined out in this area, there’s a good chance you’ve visited one of these restaurants and/or enjoyed a Chef Curreiri creation. As for names, Chef Curreiri put a lot of thought into what to put over the door. “When I first saw the space, I wanted to make it this Mediterranean-feeling seafood market where you could come off the beach and have this wonderful light and refreshing food with really great flavors.

I was envisioning seafood, pasta, some meat—salami and cheeses—and I was looking for some short, catchy name that would make people think of shellfish. Cozze are mussels from the sea. I liked that because I figured people would end up mispronouncing it and calling it something that sounds like ‘Cozy.’ Plus, it's much less to type than ‘Robert's Bakestand’.” What excites Robert most about Cozze is having his own space after years of sharing one. “I can hand-craft six pies at a time and have salads. Or pop different dishes into the oven as I make and present them for retail—a lot better than I could before.” He is especially

Photo by Gianna Volpe

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