A South Jersey native, Chef Britt Rescigno’s passion for food and community has been a life-long love affair.

Growing up next door to her grandparents’ restaurant, Allen’s Clam Bar, she developed an early appreciation for North Atlantic seafood and the significance of using fresh, local ingredients. From a young age, Chef Britt was actively involved in the restaurant, and by the age of thirteen, she was already demonstrating her culinary prowess as a line cook.

Eager to refine her culinary skills, Chef Britt enrolled in the prestigious Culinary Institute of America, graduating in 2009. She then completed an externship at the Wequassett Resort and Golf Club under the mentorship of Bill Brodksy. Her culinary career soon took off, leading her to California where she worked as the Sous Chef at Scratch, helped open and manage Nom Burger, developed culinary concepts at Tap’t Beer and Kitchen, and created the underground popup concept, Nox Farm to Table.

In 2019, she returned to the East Coast to serve as Executive Chef at Delaware Avenue Oyster House in Long Beach Island, NJ., and by 2022, she spent her time traveling extensively as a consulting and pop-up chef, orchestrating dinners and events nationwide.