An alumna of the storied Chez Panisse and an Académie Brillat-Savarin Medal of Merit recipient at the Culinary Institute of America, Danielle Glantz’s sophisticated talents and training have prepared some of the most elegant dishes in the best kitchens in America. However, her passion is something a bit more simple and rustic: the freshest pasta – made with the most local and seasonal ingredients possible.
Danielle started cooking with her mother and grandmothers at home in their kitchens in western Massachusetts. With Lebanese and Italian heritage, a focus on family and food is in her DNA.
At the age of sixteen, Glantz got her first restaurant gig: busing tables at night and prep cook by day. She took this and worked her way into as many kitchens as she could. She knew, at that point, that she would one day have a place of her own.
At the start of her journey she worked in restaurants. At first, part-time while attending the University of Hartford and jamming on a NCAA Division 1 women's softball program. Later, full-time - after graduating from The Culinary Institute of America in Hyde Park, NY, she accepted a position at Chez Panisse – the American birthplace of the elegant, local, seasonal cooking movement – under the tutelage of Alice Waters. During her four years at Chez Panisse she spent time in the Café and Restaurant soaking up as much as possible, while developing a passion for charcuterie and butchering. Overtime, she grew to oversee the charcuterie program.
Yearning for home, seasons, and family, Danielle wanted to bring her focus back to Massachusetts. She wanted to make the practices of sustainability and seasonality the highlight of her cooking. She moved to Gloucester working as Chef of two restaurants in town. She then developed a love for the community and was ready to go for her dream of owning her own business. She decided to focus on the importance of farmers, but with a big focus on organically grown wheat here on the North East.
While working at both of these stellar restaurants, she developed strong relationships with the many farmers and purveyors on the North Shore in Massachusetts. She looks forward to developing relationships with her new customers and working with the community to find the best ingredients possible.
Andy is born and raised in Gloucester, MA true and true. Surrounded by a big loving family, having four sisters and a brother, he is the youngest. When he turned sixteen, he got his first taste of what it is like to work in a restaurant. He started out washing dishes at The Market Restaurant, and from then on it was a story of true perseverance and dedication to learning as much as he could about food. Andy worked his way up from dishwasher to prep cook and then finally to line cook. At this point, Andy first started working under Danielle while she was chef at Short & Main. Andy was absorbing as much knowledge as he possibly could during these years and his passion grew for his speciality…..making pizza. You would have no idea that Andy grew up in Gloucester the way that his pizza tastes and by how it looks - you would imagine it coming right out of Napoli. He learned the importance of using ingredients during peak seasons and establishing friendships while working farmers in the surrounding community. One summer he spent working with Alex, of Iron Ox Farm, learning how to grow the produce that he was using in the restaurant. You could find Andy on his days off making pizza for friends at Alprilla Farm, owned by Noah & Sophie, and just overall making sure everyone is always happy and eating. Andy is the type of cook that comes around once in a lifetime, someone who really has the talent, motivation and willingness to learn. It was no secret that when it came time to hire someone at Pastaio Via Corta, we couldn’t be more proud to have Andy with us and part of the family. One thing for sure, since working with Danielle, his love for Italian cuisine has grown substantially.