Tommaso Fratini

At Rimessa Roscioli and Roscioli NYC, Tommaso Fratini holds a paired set of roles that reads as practical rather than ornamental. Rome and New York are not mirror images, but the appointments form a direct line between source and outpost, with each kitchen reinforcing the other. The shape is concise, but the work implied is exacting: one Roscioli identity carried in two places, without drifting from its frame.

As Executive Chef at Roscioli NYC, Fratini’s work is tied to consistency, timing, and a recognizable standard in New York City. The title places him in a kitchen where the job is not to dilute the language but to carry it cleanly into a different setting. In Rome, his Head Chef role at Rimessa Roscioli anchors the other side of that equation, keeping grounded in the city where the Roscioli name has its source and context. Together, the two posts make the craft legible across venues: same house, different city, same discipline.

Tommaso's signature dishes include Cacio e Pepe. The dish leaves little room for excess, which is precisely why it matters in a profile like this. Cacio e Pepe demands control, timing, and confidence in the basics; there is nowhere to hide behind construction or embellishment. For Fratini, it reads as a Roman reference point and a fitting marker of a kitchen style that values clarity over display.