i. Biography
Executive Chef/Owner of Rocca in Tampa, Florida, Bryce Bonsack has moved from two-Michelin-starred New York City kitchens to a Tampa restaurant shaped by Italy, then onward to Storchen in Bad Krozingen, Germany. His arc runs through discipline, handmade pasta, tableside mozzarella, dry-aged meats, and Michelin recognition on both sides of the Atlantic.
Early Years
Before the Tampa restaurant earned national attention, Bonsack worked as a cook at Blanca in New York City, a two-Michelin-starred restaurant. He also cooked at Corton, another two-Michelin-starred New York City restaurant, a pair of rooms that placed technical pressure at the center of his formation. “My time in New York shaped me in ways I couldn’t have experienced anywhere else. Working in Michelin-starred kitchens instills a level of efficiency, discipline and technical precision that becomes second nature.” Italy forms the other essential early thread. The Tampa restaurant is his love letter to the family he worked for and lived with during his tutelage and pilgrimage there, and its cooking draws directly from that period: traditional recipes learned in Italy, carried forward with modern techniques honed in New York.
Making a Name
At Rocca, Bonsack’s cooking combines Northern Italian technique with Southern flavors. The result has been described through contrasts that fit the menu’s construction: rustic yet refined, simple yet beautiful, and approachable. The restaurant’s menu is influenced by classical recipes and modern techniques, and it changes over time. Its most concrete signatures include handmade pastas, mozzarella pulled tableside, and dry-aged meats, all of them built around direct pleasures rather than excess complication. Agnolotti became one talked-about dish there because it joins Northern Italian technique with Southern flavors in a way the source says would never exist in Italy. Spaghetti al Limone, another dish by Chef Bryce Bonsack, has also been published with a make-at-home recipe, giving home cooks a specific point of entry into his kitchen’s vocabulary. Michelin recognition followed. The Tampa restaurant earned One Michelin Star in 2023 and again in 2024, fixing a public marker around a style rooted in Italy, sharpened in New York, and expressed in Florida.
The Present
Bonsack’s current roles stretch across two kitchens: Executive Chef/Owner at Rocca in Tampa, Florida, and Executive Chef at Storchen in Bad Krozingen, Germany. That second address places him in classic cuisine, a format associated with precision and restraint over novelty. Storchen earned One Michelin Star in 2024 and again in 2025. Seen beside the 2023 and 2024 Michelin stars earned in Tampa, the German recognition gives Bonsack’s career a rare two-country rhythm: New York training, Italian inheritance, Florida authorship, and a Baden kitchen defined by control.
Profile updated July 2026
FAQ
Asked of Bryce
Where else has Bryce Bonsack worked?
Bryce Bonsack has worked as a cook at Blanca and Corton in New York City, both two-Michelin-starred restaurants, and serves as Executive Chef at Storchen in Bad Krozingen, Germany.
Where did Bryce Bonsack begin their career?
The earliest career stops named for him are cook roles at the two-Michelin-starred New York City restaurants Blanca and Corton.
What roles has Bryce Bonsack held?
He has held cook roles at Blanca and Corton, and his current titles are Executive Chef/Owner at Rocca and Executive Chef at Storchen.
