Executive Chef Chris Pizzulli 

Chris’ love of cooking began in his grandmother’s and mother’s kitchens in Bensonhurst, Brooklyn. After earning a degree in Hotel and Restaurant Management from the New York City Technical College, Chris moved to California where he worked in several restaurants attaining management, culinary, and restaurant start-up experience.  Upon returning to the east coast, he gained valuable experience in high volume, high quality food service before becoming part of Blue Ribbon Restaurants in opening its first Brooklyn outpost in 2001 and ascending to Chef de Cuisine. During his many years at Blue Ribbon, Chris not only expanded his knowledge in food and customer service remarkably, but has refined his tastes and opened himself up to new culinary possibilities. Chris is excited to share his love of food with you and have Runner & Stone become part of the wonderful Brooklyn food community.

Chris’ love of cooking began in his grandmother’s and mother’s kitchens in Bensonhurst, Brooklyn. After earning a degree in Hotel and Restaurant Management from the New York City Technical College, Chris moved to California where he worked in several restaurants attaining management, culinary, and restaurant start-up experience. 

Upon returning to the east coast, he gained valuable experience in high volume, high quality food service before becoming part of Blue Ribbon Restaurants in opening its first Brooklyn outpost in 2001 and ascending to Chef de Cuisine. During his many years at Blue Ribbon, Chris not only expanded his knowledge in food and customer service remarkably, but has refined his tastes and opened himself up to new culinary possibilities. Chris is excited to share his love of food with you and have Runner & Stone become part of the wonderful Brooklyn food community.

 

A Word From Chris

 

"The menu at Runner & Stone is rooted in seasonality, originality and authenticity.  Like many Farm-to-Table restaurants, we're continually inspired by our producers, from seasonal vegetables to responsibly raised meat and sustainably caught seafood; the genesis of every dish we make is the ingredientWhat makes Runner & Stone's kitchen special is the attention to detail and the range of product we make in house.  The ketchup?  We make that.  The ziti?  Extruded in house with organic flour and local eggs.  The mortadella?  5 days in the making with a special spice blend and whole pistachios.   Enjoy our delicious orecchiette with fennel sausage and broccoli rabe - each piece of pasta shaped over a thumb, the sausage made in house in a 2-day process and the broccoli rabe hand selected at the farmers' market each week. We love food here at Runner & Stone and we cook not because we have something to prove, but because we have so much to share.  We invite you to share in our love of process, our respect for ingredients, and our excitement for our region's bounty."