Executive Chef - Avvio Ristorante
Executive Chef Greg Coccio began his career in the hospitality industry at the age of 14 as a dishwasher at Martino’s in North Kingstown, RI. Realizing his passion for working in the restaurant industry, he spent five years at Martino’s, working his way up to the position of line cook.
After Martino’s, Coccio spent time in the kitchens of Rhode Island restaurants in North Kingstown and East Greenwich before joining Newport Harbor Corporation (NHC) where he spent time in multiple kitchens of NHC’s Newport Restaurant Group (NRG). He finessed his management skills as a kitchen supervisor at the landmark seafood restaurant Hemenway’s in Providence; at Trio in Narragansett, he honed his culinary skills in an array of techniques, from house-made pastas to wood-fired entrees. His time at Newport Restaurant Group gave Coccio a taste of a “food-first” culture, an inspiring approach that laid the groundwork for his future.
After briefly testing the waters outside of NRG as executive sous chef at CBS Scene Restaurant and Bar in Foxboro and executive chef at Joe’s American Bar & Grill in Providence, Chef Coccio returned to Newport Harbor Corporation in 2013, shifting his expertise to the Papa Razzi brand. There he worked under the tutelage of NHC’s Director of Culinary Arts, Kevin DiLibero, as executive chef at Papa Razzi, first in Framingham and most recently in Cranston.
It was his outstanding performance as the executive chef at the former Cranston Papa Razzi that made Chef Coccio the natural pick to lead Avvio’s kitchen. Not because the rebranding was looking for repetition, but because Coccio’s understanding of genuine Italian cooking in the heart of Cranston was invaluable; he knows much of it is about the food, but it’s about guest experience and employee atmosphere as well. Chef Coccio’s beloved approach focuses on a team environment comprised of a wide range of cultures and passions, and above all, putting the guest first.
Chef Coccio currently lives with his family in East Greenwich, Rhode Island.
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..