Executive Chef/partner Joe Trama has enjoyed a career in the culinary field that spans over twenty years., including stints in some of the Eastern United States’ finest restaurants.

After receiving a business degree in 1981 chef Trama then worked and traveled through Italy for 1 year gaining valuable experience. Upon returning Trama worked in key positions for several large hotel chains in the northeast. Perhaps his most stunning experience would begin in 1986, when he landed a position with Barry Wine at the world famous, 4 star Quilted Giraffe. Chef Trama worked as sous chef of perhaps New Yorks most prestigious restaurant, and remained on the team until his departure in Spring 1990.

From here, the chef proceeded to lead several fine restaurant kitchens, including the always celebrity filled Jim McMullen’s on the upper eastside, famed Ann Howard’s Apricots in Farmington CT., recognized by Zagat, The New Yok Times, and Connecticut Magazine as one of the finest eateries in the state. Trama’s work also includes several television appearances on major networks and cable broadcasts.

Before joining the Doria family at Grace’s Trattoria in 1997, Chef gained pivotal restaurant-cum-marketplace experience in New Jersey, working with Unique Restaurant concepts to open a 320 seat café, with a gourmet marketplace and bakery.

Our Chef de Cuisine, Brian Snider, started in 2001. He came to us after working at a number of fine Italian restaurants in Brooklyn, Queens and Manhattan. Before coming to Grace’s, Brian operated his own catering company when he decided his true calling was to work in a Manhattan restaurant where he could express his creativity to many. Brian has also spent considerable time traveling and working his way through Italy. During his time in Italy he mastered the technique of artesian pizza making.