bruno Abate - Founder / president

Born in Naples and raised in Milan, Executive chef Bruno Abate is the personality behind Tocco. His passion for food started at a young age while watching his mother and continued to grow as he pursued a career in the food business becoming a supplier of fish and caviar to the best restaurants in Milan. He brought his passion to Chicago in 2002, when he opened his first restaurant, Follia, in the West Loop. The concept was simple, make authentic Italian cuisine with the finest ingredients and give diners an experience like they were in Italy and Tocco continues that philosophy today. Another way Bruno is sharing his passion for food is by teaching inmates at the Cook County Jail. He has implemented a culinary training program called Recipe for Change that is the first of its kind in America. Recipe for Change provides culinary education, job skills training and mentoring to instill the value of work and personal responsibility to inmates so they can become productive members of society after their release.


Adriano Bruzzone - Head Chef

Chef Adriano Bruzzone grew up working at his family's restaurant where he learned all aspects of running a business, he went on to perfect his skills managing an Italian cafe in the Loop for two years. Blending both his experience and his Italian roots, Chef Adriano shares his passion for pizza with the detainees of Cook County Jail. Responsible for Recipe for Change’s daily operations Adriano teaches detainees the basics of the kitchen which include making fresh dough, assembling the pizza, utilizing a professional deck oven and executing all orders in a timely matter. Known for his attention to detail, Chef Adriano has earned the respect of everyone that works with him. Adriano has helped to create an environment for detainees to decompress and focus on building both life and culinary skills. Off the clock, Adriano utilizes his IT expertise to build and maintain websites for both RFC and local restaurants.

Avril greenberg - Teacher / Nutritonalist 

Registered Dietitian, Certified Research Chef Nutrition and Culinary Educator, Recipe for Change 25 years experience in the culinary arts, as a restaurant entrepreneur and manager, research chef, nutrition educator and clinical dietitian. Work experience includes Clinical Dietitian at Rush University Hospital and community nutrition advocacy as a Nutrition Educator and Chef at the Native American Indian Center of Chicago. Avril has developed recipes for corporate and private industries which have included Rush University wellness programs and the head of the President’s Council on fitness during the Obama administration.

Brridget Thies

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