Chef Joe Mazza

Chef Bio

Joseph Mazza started working in the culinary field at the age of seventeen at Bascom Lodge atop the highest peak in Massachusetts; Mount Greylock. After working there for two summers, he went to pursue his love of the outdoors by enrolling at Westfield State College to study environmental engineering and chemistry. In order to finance his studies, he worked in the restaurant industry on the side and quickly found his love of the culinary arts there. Deciding to dedicate himself to this field, he enrolled in the New England Culinary Institute and after two years of intensive studies, he received his A.O.S.
With his degree in hand, Joe moved to Boston to work in one of its top restaurants, Mistral. Under the tutelage of Jamie Mamano, Joe gained experience in several positions in the kitchen, quickly moving up to the position of Sous Chef in Mistral's sister restaurant, Teatro. Between the two, he was able to create Fine French and Italian culinary creations for four years.
Legal Seafoods was the next restaurant to benefit from Joe's expertise with food. Working in the Test Kitchen at Logan Airport, he was able to create and test new tastes and dishes for use in Legal Seafood's franchises. At the time, he was rated as one of the youngest corporate chefs in America. Working in a corporate environment made Joe realize the value of smaller establishments where he could work more creatively, as well as develop and maintain more personal relationships with his staff and clientele.
Two years later, burnt out on city life, he moved back to the Berkshires to his hometown of Adams to enjoy a slower and quieter lifestyle. Joe became the Chef at Once Upon a Table in Stockbridge, MA, where he could express his individual style of cooking because of it's small size and food savvy patrons.
Soon a new restaurant surfaced in Pittsfield's revived downtown called Spice. As Sous Chef, and together with fellow Chef Doug Luf, the two began creating American Classic cuisine in a fun and funky environment. It was quickly embraced by both locals and tourists.
Opting to stay in Pittsfield, Joe moved to the Pittsfield Brew Works to explore the beer making process and how it could be incorporated into his cuisine. Adding a gourmet edge to what "was just a pub menu" has been his greatest accomplishment at the brew Works. And making as many dishes from local and fresh ingredients has been his mission.
When Joe isn't working (which is rare) he enjoys cycling, hiking, and spending time with his family (and dog Bacon). Foraging and fishing are also enjoyed seasonally.

 Chef Joe Mazza

Pittsfield Brew Works

Pittsfield, MA

www.pittsfieldbrewworks.com

About the Restaurant

Pittsfield Brew Works have been crafting great beer, great food, and good times in Pittsfield since 2005. Their guiding philosophy is "You get what you give." The ingredients featured both on their menu, and in their beer are 90% local, and the staff takes pride in producing "The freshest food and beer in the Berkshires."

A community hub for locals and various organizations, the Pittsfield Brew Works pub is a laidback environment that's become a favorite for patrons. Customers love the dynamic menu, often described as "French peasant" by Chef Joe Mazza.

Pittsfield Brew Works brews its beer on site. By combining the best barley, choicest hops and select strains of yeast, beer-making duo Christine and Bill Heateon's creations make the Brew Works the best brewpub in the area. The selections will vary throughout the year, and styles from around the world are always featured.

The Pittsfield Brew Works is open Tuesday and Wednesday from 4:00pm to 12:00am, Thursday through Saturday from 11:00am to 12:00am, and Sundays from 4:00pm to 10:00pm

Recipes from Episode 801