Chef
Robert Andreozzi
- Discipline
- Chef
- Based in
- Providence, Rhode Island, United States
i. Biography
Robert Andreozzi arrived at Pizza Marvin in Providence in 2023 with a résumé that already carried the clean lines of a kitchen career built on momentum, discipline, and a sharpened sense of place. Before that, he was chef at Sarto in Providence in 2016, a role that marked an earlier chapter in the city’s dining conversation and helped shape the path that would lead him to his current post. His story is one of steady ascent, each step grounded in the work of service and the quiet insistence required to make food memorable night after night.
Coming Up
Andreozzi trained at Johnson & Wales University, Denver campus, where the foundations of his craft were laid in a setting known for preparing cooks to move with both rigor and adaptability. That early formation matters in a career like his: the schoolroom is where technique is first clarified, where pace and precision begin to feel less like abstractions and more like habits. From there, the trajectory toward the line, the pass, and ultimately the responsibility of leading a kitchen begins to take shape.
Where They Are Now
Since 2023, Andreozzi has led the kitchen at Pizza Marvin in Providence, a restaurant whose very name announces its point of view with uncommon directness. Here, the title is not ornamental. Chef means chef, and the job is the character of the place itself. In that environment, Andreozzi’s role is both practical and expressive: he is charged with guiding the room’s culinary rhythm while working within a concept that is unmistakably centered on pizza, comfort, and the pleasures of familiarity rendered with intention. His work at Pizza Marvin suggests a cook comfortable with clarity. Rather than obscuring a dish, the cooking leans into recognizable forms and gives them shape, balance, and personality. That sensibility comes through in the menu’s most talked-about items, which feel rooted in an idea of food that is playful without losing its discipline.
Signature
Robert’s signature dishes include Chowdah Pie, Weenie Fries, Square Slices, and Baked Clams. Each one carries a certain ease of reference, but also a chef’s understanding of how a straightforward name can set up expectation and then fulfill it with confidence. Chowdah Pie evokes the meeting point of tradition and reinterpretation; Weenie Fries brings a wink of diner-like familiarity; Square Slices speaks to form as much as flavor; and Baked Clams nod to a coastal register that suits the restaurant’s broader identity. Together, they sketch a portrait of a kitchen that knows how to be generous, specific, and unmistakably itself.
Honors
In 2023, StarChefs named Andreozzi a Coastal New England Rising Star, a recognition that placed him among the region’s emerging talents and affirmed the attention his work had begun to draw. The honor fits neatly into the larger arc of his career so far: a chef whose progression from Johnson & Wales University, Denver campus, to Sarto in Providence in 2016, and then to Pizza Marvin in Providence in 2023, reflects both persistence and a clear culinary voice.
Profile updated July 2026
FAQ
Asked of Robert
What is Robert Andreozzi's current role?
As of 2026, Robert Andreozzi is Chef at Pizza Marvin.
Where did Robert Andreozzi train or study?
Robert Andreozzi trained at Johnson & Wales University, Denver campus.
