Table and Glasses

Our Team

Stuzzicheria Bar Counter

Mike Franzetti, Executive Chef

Chef Franzetti got his chef start early in his Italian grandmother’s kitchen where he helped her knead bread and stir the sauce. His first “real” bout in a professional kitchen came fifteen years later at Palladin, where he worked under master chef Jean Louis Palladin. It was there where he learned all of his technical cooking skills. From there, Mike moved on and honed his craft working under Mark Ladner (now heading up Del Posto) at Lupa. After a stint at Jonathan Waxman’s Washington Park in the West Village, Mike trained under Tuscan chef/owner of Maremma Cesare Casella before taking on the role of sous chef. His most recent role was at Bar Stuzzichini where he worked as sous chef with Executive Chef Paul Di Bari since their opening in 2007.

And now, Chef Franzetti is in his OWN kitchen – pushing out small plates like rice balls, fried artichokes, salumi, pane panelle sliders, imported cheeses and more. His passion for Southern Italian cuisine has parlayed itself into an inventive menu featuring pastas and entrees like creamy pistachio and lemon tagliolini, cavatelli in a sausage and mushroom ragu, braised rabbit and a house made Italian ring sausage.

Sample Stuzzichini Plates from Stuzzicheria

Max Renny, Beverage Director

At 15, Max Renny became a third generation foodie. Starting with his great-grandparents, aunt, mother - The AGM at Union Square Café, and now father, owner of Stuzzicheria in Tribeca, Max has had his foot in the door from a young age.

Starting at The Harrison and working under Executive Chef Joey Campanaro and then Jimmy Bradley’s Red Cat, Max started working with some of NYC’s great restaurant icons from the get go. Following a three year stint as Sous Chef at Sumile working under Josh Dechellis, Max decided to get back into the family business as beverage director/bar manager of his father’s Flatiron restaurant, Bar Stuzzichini. After three years, Max now joins his father and step mom Carolyn Renny, food stylist on the Food Network’s hit show “Chopped” as Beverage Director at Stuzzicheria in Tribeca.

Max’s love of wine delivers a superb selection that is exclusively Southern Italian. Featuring vintages from Puglia, Sicily and Calabria, we are certain it is one of the most specific and detailed in the city.


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